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!
Chocolate fudge is one of my favorite things. (So is peanutbutter fudge, which I’m sure I’ll be making eventually.) It’s simple enough to make, you just have to be careful and watch the candy thermometer closely. Usually it stops and then sky rockets. Patience is key. You can also use a bag of semi-sweet chocolate chips instead of bakers chocolate. But I will tell you now- the baker’s chocolate gives the fudge a better taste and a better texture. I made that mistake before. And remember- semi-sweet, that’s kind of important.
3 cups sugar
1 1/2 sticks of butter or margarine
1 5oz can of evaporated milk
1 7oz jar of marshmallow fluff
12 squares of semi-sweet bakers chocolate chopped
1. Add sugar, butter and evaporated milk to pot on medium heat. Bring to a boil. Make sure that you bring it to a boil SLOWLY. If your heat is too high, then your sugar won’t melt and your final product will be very grainy.
2. After mixture is at a rolling boil, continue to boil for four minutes (or until candy thermometer reads 235 degrees).
3. Remove from heat, add marshmallow fluff and chocolate. Stir until completely combined.
4. Pour into greased (or buttered) pan. Let it cool so that it can set.
4. Cut and serve!