Peanut Butter Fudge Recipe

A week or two ago I ran my recipe for Chocolate Fudge.  One of the problems with making fudge is that you tend to use exactly half a can of evaporated milk for a normal sized recipe.  This leaves the other half of the can sitting in your fridge for a few days before you throw it out, unless you want to make another batch of fudge.  But at this point you’ve either frozen a lot of chocolate fudge or eaten so much it’s made you sick. So you need a different kind of fudge.  Enter peanut butter.

This recipe is very similar to the chocolate recipe so it’s less to remember.  Besides the peanut butter for chocolate substitution and twice the sugar everything is basically the same.  Also you don’t have to include nuts in your fudge, the recipe will be fine without it, I just like it that way.

Ingredients

  • 1 (7 ounce) jar marshmallow crème
  • 3 cups white sugar
  • 2/3 cup evaporated milk
  • 1/4 cup butter
  • 1 cup peanut butter*
  • 1/2 cup peanuts
  • 1 teaspoon vanilla extract

Directions

1. Line an 8×8 inch pan with aluminum foil. Set aside.

2.  In a large saucepan over medium heat, combine marshmallow cream, sugar,             evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes,                         stirring constantly.

3.  Remove from heat and scoop in the peanut butter. Stir until mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Notes

  • *Many people have switched to all natural, no sugar peanut butter.  Don’t use that stuff.  I keep that stuff around the house but never use it for baking because recipes figure on having the sugar that’s in the peanut butter.  An all-natural peanut butter is fine as long as it’s sweetened.  And for crying out loud, you’re making fudge, now is not the time to be health conscious.
  • Don’t use generic marshmallow crème.
  • Makes a lot so plan on sharing.
  • Or freeze whatever extra you have, place wax paper between layers of fudge so it doesn’t freeze in one big clump.
  • Don’t under boil, boil for 6 ½ minutes for firmer fudge.
  • Substituting evaporated goat’s milk for regular evaporated milk is more easily digested if your stomach struggles with dairy.
  • Plus the fudge will be richer and creamier with goat’s milk, it just costs three times as much as regular evaporated milk
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About ronfreeman42

I'm trustworthy.
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