- cups of sugar
- /2 cup of butter
- can of evaporated milk 12 oz.
- jar of marshmallow cream 7 oz.
- cup of peanut butter
- to 1/2 teaspoons of pure vanilla extract
- DIRECTIONS :
- Step 1:
- Add butter before adding sugar and evaporated milk in a 4-quart heavy-bottom saucepan over medium-high heat, and stir until mixture begins to boil. Then immediately, turn down the heat to medium and continue to stir for 8 to 9 minutes, or until the candy thermometer reaches 234 degrees F. melt slightly
- Step 2:
- Remove from heat. Begin to add marshmallow cream and peanut butter a spoon full at a time, to hot sugar mixture with a buttered or oiled spatula. Then using large wooden spoon, stir between adding until well blended. Add vanilla extract; stir well.
- Step 3:
- Remember to pour Peanut Butter Fudge immediately, into the prepared 13″ by 9″ foil-lined dish. Finally, cool Fudge on a cooling rack for 2-3 hours.
- Step 4:
- Once done make sure to remove Fudge from the dish and wrap in foil or plastic wrap then store in an airtight container.
- Enjoy.
