Back in Action – With Peanut Butter Fudge
So I’m finally back in action! So I’ve got a new recipe to toss up. It’s very similar to my recipe for chocolate fudge, really the only difference is taking out chocolate and adding in peanut butter! Now, for this I did not have any marshmallow fluff- and decided to use miniature marshmallows instead. I used too many and the fudge didn’t set up properly. I had to put it in the freezer and even at that point it wasn’t fudge- like. But it was solid enough to cut, pick up, and eat. It was still delicious either way. I used about 2/3 of the bag, and half the bag would likely have worked better. Moral of the story: use fluff, not mini marshmallows.
- 12 oz jar of Peanut Butter
- 7oz jar of Marshmallow Fluff (or 1/2 bag of mini marshmallows)
- 3 cups of sugar
- 1 5oz can of evaporated milk
- 1 1/2 sticks of butter
- 1 teaspoon vanilla
- Add sugar, butter, and evaporated milk to a pot. Keep the burner on medium heat (I use 4 on my oven) and slowly bring this to a boil. If you don’t do it slowly the sugar will not melt properly and you will end up with grainy fudge.
- After mixture is at a rolling boil, let it continue to boil for 4 minutes.
- Remove from heat and stir in the marshmallow fluff and peanut butter until well combined.
- Pour into a greased pan (13×9 is what I use). Let it cool for about 10 minutes and then you can place it into the refrigerator to finish setting. Leave it in the fridge for a couple of hours to make sure it sets. (If the fudge has trouble setting, pop it into the freezer.)
- Cut and serve!
butter, milk, & sugar
stirring in the marshmallows
stirring in the peanut butter
poured into the pan