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Peanut Butter Fudge
Brenda Thompson

Peanut Butter Fudge

Peanut butter fudge is easy to make and delicious! It is the perfect homemade candy to make for holiday gifts, cookie exchanges, and dessert tables
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Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Servings: 24 pieces
Course: Dessert
Cuisine: American
Calories: 347
Ingredients Method Notes

Ingredients
  

  • 12 ounces evaporated milk
  • 4 cups granulated sugar
  • ½ cup unsalted butter
  • 20 ounces crunchy peanut butter
  • 7 ounces marshmallow cream

Method
 

  1. 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 235ºF-240ºF--seems like it is “stuck” at 220ºF 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.
  2. 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.

Notes

*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.