Peanut Butter Fudge
"A fabulous recipe for true PEANUT BUTTER FUDGE. I adapted from my aunt's recipe that called for chocolate. It has been a family favorite ever since. My Dad gives me the same Christmas Tin (huge) back every year so that I will fill it just for him!!"
photo by Chris from Kansas
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
1 13x9 pan
ingredients
- 2 cups sugar
- 2⁄3 cup milk
- 1 teaspoon vanilla
- 1 cup crunchy peanut butter
- 1 cup marshmallow cream
directions
- Over medium-high heat stir milk and sugar together and bring to a boil.
- Bring milk and sugar to soft ball stage (234 degrees).
- When you drip some of the syrup into cold water it should form a soft ball in your fingers.
- Remove from heat.
- Add peanut butter, marshmallow cream, and vanilla.
- Stir until thoroughly mixed.
- Pour mixture into a lightly greased (PAM works well) 13 x 9 pan.
- Allow to cool.
- Eat up!
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Reviews
-
I have my own peanut butter fudge recipe that I make every year at Christmas but this year I did not have all the ingredients on hand so I decided to try yours. Thanks to you I will never make mine again, your recipe is far better and the best peanut butter fudge I've ever had. I did'nt even want to put it on the cookie trays I give away because I wanted to keep it all for myself, but I did and it was all eaten up! Thank you I can't wait to make it again. -
This was the best pb fudge recipe I have ever tried. All of my kids loved it, even my son who doesn't really like peanut butter. It was easy to make and i would definitely make it again. -
This was the first time I made fudge using a candy thermometer so I was a little worried about getting it right. No trouble though - this fudge turned out great. I even experimented and substituted Splenda for half the sugar. It was smooth and creamy and tasted wonderful. -
This recipe was very easy and very delicious. -
Great recipe... I adapted it for Raw Sugar and Organic Creamy peanut butter... it tured out great.... Thanks a buch for a great recipe...
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