Peanut Butter Fudge Recipe

index

  1. 4 Cups of Sugar
  2. 1/2 Cup Light Corn Syrup
  3. 2 Sticks Unsalted Butter
  4. 1 Cup Evaporated Milk
  5. 1 Tablespoon Vanilla Extract
  6. 1 Cup Smooth Peanut Butter
  7. 2 Heaping Tablespoons Marshmallow Creme

Spray a 9″X13″ pan with Pam or other vegetable spray and set aside.

In a large sauce pan combine your sugar, corn syrup, butter and evaporated milk and cook until it reaches 242 degrees on your candy thermometer. A candy thermometer is very important to have when making this fudge and its very important that it not go over 242 degrees so keep a close eye on it.

When it reaches 242 degrees remove from heat and stir in all the other ingredients. Now with a wooden spoon rake and pour the fudge mixture out into your prepared pan. Let cool to room temperature before you cut into small pieces to serve or into slabs to give as gifts.

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