I’m just going to come right out and say it but this fudge recipe is in no way healthy. Nope, not one bit. But it sure is delicious and simple to make! We’re in the 9th week of the 12 weeks of Christmas Treats (can you believe it?!?) and I’m bringing my recipe to you one day early because of Thanksgiving being on our normal Thursday posting.
Many years ago, my grandmother used to make Mexican fudge. It was like a praline fudge and it was so delicious. But I could never seem to duplicate it myself. Then she gave me the recipe for peanut butter fudge. Now, the planets seem to have to align and the humidity needs to be low here in Texas (kind of a rare thing) for the fudge to come out. I blame candy making on the humidity!
But this time I timed it right and chose a day that was a bit cooler AND I had the time to make it. This fudge has just the right hint of peanut butter to that sweet fudge taste making them perfect little bites for any holiday sweets table spread.
Having a candy thermometer is a must so that you can keep an eye on the sugar mixture for it to come to soft ball stage. And it seems as though it stays stuck on 220°F FOREVER! I think it was about 30-40 minutes for me. But once it makes it to the soft ball stage it is quick to mix up and spread in a pan. Easy. Now I will say that this batch turned out a little more crumbly than I would like but my family thought it was delicious! I think it’s because of the disparity in my candy thermometers and I let it get a little too far into the soft ball stage (see my pictures below for explanation). It does freeze well though. Just put it in a freezer safe container separated by wax paper. I know I’ll have plenty for gift-giving and holiday sweets trays and tables!
I hope you’ll give it a try!
- 1 can evaporated milk
- 4 C granulated sugar
- ½ cup (1 stick) butter or margarine
- 1 20 oz. jar crunchy peanut butter*
- 1 7 oz. jar marshmallow cream
- Combine evaporated milk, sugar and butter/margarine. Cook and stir constantly over low heat until candy reaches soft ball stage. To test for soft ball stage, either use a candy thermometer (temperature at 235º-240º--seems like it is “stuck” at 220º forever!). Or use a cup of cold water and drop a teaspoon of mixture into water and if it makes a soft ball it is ready.
- In large bowl, put in crunchy peanut butter and marshmallow cream. Pour candy mixture over peanut butter mixture and beat until candy loses its gloss. Turn into a buttered 13” x 9” pan and cut into 1” squares when cool. Store in refrigerator.
*Since this recipe was my grandmother's the size of the peanut butter jars has changed from the 20 oz. jar called for to 18 oz. So I added an extra tablespoon or so to give it the boost of peanut butter flavor I wanted it to have.
You can find all sort of sweet treats inspiration and much more on my Pinterest boards. And be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop… you’ll have no excuse of “I don’t know what to make!” And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!