Ingredients
- 4 cups sugar
- 1/2 cup light corn syrup, or white Karo syrup
- 2 sticks unsalted butter
- 1 cup evaporated milk
- 1 tablespoon pure vanilla extract
- 9 ounces (1 cup) smooth peanut butter (recommended: Jif)
- 2 heaping tablespoons marshmallow cream
Directions
Lightly grease a 9 by 13-inch pan and set aside.
In a large saucepan, combine the sugar, corn syrup, butter, and evaporated milk. Cook over medium heat, stirring occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.
Remove from the heat and stir in the remaining ingredients. Beat the mixture with a large wooden spoon until it starts to get stiff. Pour into the prepared pan and let harden.
To serve, cut into pieces about 1 1/2-inches square and serve.
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By ReverendM
San Antonio, TX
on December 10, 2011
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Very, VERY tasty fudge--not hard to make although it must be carefully watched. I used crunchy peanut butter just to be contrary and really liked it, and like most of the others here I like it with a larger amount of peanut butter.
By tamiam43
on November 23, 2010
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This recipe was perfect...anyone that gets grainy did not cook sugar long enough..we have not made fudge since I was a kid and my daughter and I decided to try our hands at it. Turned out perfect and really really good...even though it has the marshmellow stuff...(I don't normally like marshmellow, but you cant taste it. Worth the wait...tami h. Muskegon, Michigan
By lylabarton_12500962
chandler, 41
on December 31, 2009
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The taste was great. I followed the recipe exactly but it never harden. My dad used to make the best peanut butter fudge and I was hoping that this one would be similar. But it wasn't.
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