A classic and foolproof recipe for creamy peanut butter fudge from Jackie (Jan 1989). This no-fail method uses marshmallow creme to create a smooth, rich fudge that’s packed with salty peanuts.
Author
Jackie (Jan 1989)
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (12 ounce) jar | Creamy Peanut Butter |
| 1 (7 ounce) jar | Marshmallow Creme |
| 1 teaspoon | Vanilla Extract |
| 1 cup | Chopped, Salted Peanuts |
| 2 cups | Sugar |
| 2 cups | Firmly packed Light Brown Sugar |
| 3/4 cup | Milk |
| 1/2 teaspoon | Salt |
| 1/4 cup | Salted Peanut Halves (for topping) |
Instructions
- Preparation: Butter a 13x9x2 inch pan.
- In a large, heatproof bowl, combine the creamy peanut butter, marshmallow creme, vanilla extract, and chopped peanuts. Set this bowl aside.
- Cook the Syrup: In a large, heavy-bottomed saucepan, combine the white sugar, brown sugar, milk, and salt. Stir well.
- Cook the mixture over medium heat, stirring until it comes to a boil.
- Once at a rolling boil, continue to boil for exactly 4 minutes, stirring occasionally.
- Combine: Immediately remove the pan from the heat and pour the hot syrup over the peanut butter mixture in the large bowl.
- Stir quickly and vigorously with a sturdy spoon until everything is well blended and smooth.
- Set: Pour the fudge into the buttered pan. Sprinkle the top with the salted peanut halves.
- Allow the candy to cool for about 2 hours, or until firm, before cutting into squares.
Warning
Boiling sugar is extremely hot. Use a large pot to prevent boilovers and be very careful when pouring the hot syrup.
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