gayle-mo
Well-known member
Peanut Butter Fudge
Place in large heavy pan in which sides have been buttered:
4 cups sugar
2 cups milk (I use evaporated or half and half)
Turn burner on med-high when starts to simmer begin to
run back of a wooden spoon around the insides of the pan to make
sure you have no undissolved sugar stuck on the sides. It will cause
a chemical reaction and make fudge grainy. Bring mixture to soft ball
(about 240) on candy thermometer.
Remove from burner and add:
2 cups smooth peanut butter (I use a 18 oz jar of Peter Pan but don't scrape out all the way)
2 cups (one reg jar) marshmallow creme
2 tsp vanilla
1/2 stick real butter
dash of salt
Mix well and pour into buttered tins or pan.
Place in large heavy pan in which sides have been buttered:
4 cups sugar
2 cups milk (I use evaporated or half and half)
Turn burner on med-high when starts to simmer begin to
run back of a wooden spoon around the insides of the pan to make
sure you have no undissolved sugar stuck on the sides. It will cause
a chemical reaction and make fudge grainy. Bring mixture to soft ball
(about 240) on candy thermometer.
Remove from burner and add:
2 cups smooth peanut butter (I use a 18 oz jar of Peter Pan but don't scrape out all the way)
2 cups (one reg jar) marshmallow creme
2 tsp vanilla
1/2 stick real butter
dash of salt
Mix well and pour into buttered tins or pan.