I wasn’t planning to make peanut butter fudge this year, mainly because I’m not a big peanut butter fan. Although, the more I bake, the more recipes I come across that reqire peanut butter, and they are gooood.
The hubs really likes peanut butter and requested it, so I decided to make some this afternoon, and boy was I glad. It’s not a typical recipe simply because it asks for peanut butter chips instead of a spoonful or two of peanut butter. You can make it that way, but I personally like the chips. They give it that extra sweet flavor, plus, it’s easier. And, let’s just be honest, I like easy.
We didn’t even give the fudge a chance to set up before we had our spoons out, digging into the warm gooey deliciousness. We are a fudge eating family. I have to make sure there are four clean spoons at the ready. We will chance burning our fingers to dig into hot fudge. This time was no exception. I honestly have never eaten peanut butter fudge that tasted this good.
Let me show you how it’s done. Get out that saucepan and get to cookin’.
Step 1: Start with 1-1/2 sticks of butter. Melt on medium heat.
Step 2: Add the evaporated milk and sugar.
Step 3: Stir everything together and keep it on medium heat. Bring it to a full rolling boil, while stirring constantly. Cook until the candy thermometer reaches 234-degrees. If you don’t have a candy thermometer, you can time it. Once the fudge starts to boil, start the timer and boil for 4 minutes.
Step 4: Once the thermometer reaches 234-degrees (or 4 minutes), remove from the heat and stir in the marshmallow cream. Stir until it is melted and well blended. I usually add the marshmallow before the chips, because the heat will melt the marshmallow faster. Add the vanilla, and stir.
Step 5: Finally, add the peanut butter chips and stir until they are well blended. Isn’t it the most beautiful thing you have ever laid eyes on?
Peanut butter fudge is like a party in your mouth. A really content, happy party.
- 1-1/2 sticks butter
- 3 cups sugar
- 1 - 5oz. can evaporated milk (2/3 cup)
- 10 oz. peanut butter chips (I used Reese's)
- 1 - 7 oz. can marshmallow cream
- 1 tsp. vanilla
- Melt the butter in a saucepan on medium heat.
- Add the evaporated milk and sugar and stir until well blended.
- Bring to a full rolling boil on medium, stirring constantly. Cook until candy thermometer reaches 234-degrees or for 4 minutes.
- Remove from heat.
- Stir in marshmallow cream. Stir until well blended.
- Add vanilla. Stir.
- Add peanut butter chips and stir until blended.
- Pour into 9" x 9" pan and cool.
- (Let's be real - take a spoon and eat a little while it's still warm).