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."
 
Download
photo by Breezytoo photo by Breezytoo
photo by Breezytoo
Ready In:
20mins
Ingredients:
7
Yields:
117 pieces
Serves:
117

ingredients

Advertisement

directions

  • 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.

Questions & Replies

  1. 3 cups of sugar is alot and my fudge always taste sugary.why?
     
Advertisement

Reviews

  1. This fudge tasted good but never set up. I will not be keeping this recipe. Hope someone else has better luck.
     
  2. 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.
     
  3. When making fudge you need to do so on a partly cloudy or sunny day. Also watch the humidity, it needs to be under 60%. That's how fudge sets up the best. Good Luck!
     
  4. I make this fudge all the time and sets up good. I cook mine until cooking temp is 234f. I make it in any kind of weather and never had a problem.
     
  5. The key to this recipe is 1. Use Butter instead of margarine, and 2. Make sure once your fudge is boiling, the temperature reaches 240 degrees on candy thermometer. Takes about 7 minutes on medium heat
     
Advertisement

Tweaks

  1. 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.
     
  2. I've made this fudge since the 1970's and use the microwave directions that were originally printed. I also use the peanut butter chips instead of peanut butter (faster and easier). Great and EASY.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes