Fantasy Fudge (Peanut Butter Fudge)
This recipe is from the mother of a student, and it is the BEST peanut butter fudge I have ever had. I usually use real butter and not margarine when I cook, so I will substitute the margarine in this recipe. From what I have tasted, however, it is still delicious when made with margarine.
- Ready In:
- 3 cups sugar
- 3⁄4 cup margarine
- 2⁄3 cup evaporated milk
- 1 cup creamy peanut butter (heaping, Jif recommended)
- 1 (7 ounce) jar marshmallow cream (Kraft recommended)
- 1 cup chopped walnuts
- 1 tablespoon vanilla
- Combine sugar, margarine, and milk in heavy 2 1/2 quart saucepan. Bring to full rolling boil, stirring constantly.
- Reduce heat to medium. Continue boiling for 5 minutes, stirring constantly.
- Remove from heat, and stir in peanut butter.
- Add marshmallow cream, nuts, and vanilla. Beat until blended.
- Pour into greased 13 x 9 inch baking pan.
- Let cool, and cut into 1-inch squares.
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If your fudge isnt setting up, cut the amount of butter in half. The problem is the fat from the peanut butter added with the butter adds way to much fat. Ive been making this fudge since before Kraft bought "Marshmellow Fluff" as it used to be called..Always comes out. Also make sure your using cane sugar and not one of yhe off brand that have beet sugars in them. Beet sugar tends to crystalize. I always use C & H or Dominoes for candy makings.2Replies 1
My mother made this recipe for years at Christmas. She always said the secret to getting it to set up was to really stir the heck out of it when you add the peanut butter and marshmallow creme. She would always complain how tired her arm felt afterward. Also so would check for softball stage on the sugar mixture before adding the peanut butter and marshmallow. She passed away a couple years ago and I miss not having this fudge it is so creamy and great. My turn to make it.2Replies 1