Peanut Butter Fudge To Die For

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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.

Like chocolate fudge? Click here to try a similar recipe you won’t be able to put down. 

White chocolate fudge your thing? Click here to get the recipe. 

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. 

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Peanut Butter Fudge To Die For

Ingredients

• 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

Instructions

1. Melt the butter in a saucepan on medium heat.
2. Add the evaporated milk and sugar and stir until well blended.
3. Bring to a full rolling boil on medium, stirring constantly. Cook until candy thermometer reaches 234-degrees or for 4 minutes.
4. Remove from heat.
5. Stir in marshmallow cream. Stir until well blended.
6. Add vanilla. Stir.
7. Add peanut butter chips and stir until blended.
8. Pour into 9" x 9" pan and cool.
9. (Let's be real - take a spoon and eat a little while it's still warm).
Note: if you use a stoneware pan, you will need to butter the pan. If you use a tinfoil or ceramic pan, you will not need to butter the pan.

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