Peanut Butter Fudge To Die For
This is the best peanut butter fudge recipe around. The peanut butter fudge with marshmallow cream is easy to make and is a delicious holiday treat. The creamy fudge is made with sugar, butter, evaporated milk, marshmallow creme, vanilla, and peanut butter chips.
Servings: 18 pieces
Calories: 170kcal
Ingredients
- 1-1/2 sticks butter
- 3 cups sugar
- 5 ounce can evaporated milk 2/3 cup
- 10 ounces peanut butter chips I used Reese's
- 7 ounce can marshmallow creme
- 1 teaspoon vanilla extract
Instructions
- Melt the butter in a saucepan on medium to medium-high heat.
- Add the evaporated milk and sugar and stir until well blended.
- Bring to a full rolling boil on medium to medium-high heat, stirring occasionally. Cook until the candy thermometer reaches 234 degrees or for 4 minutes.
- Remove from heat.
- Stir in marshmallow creme. Stir until well blended.
- Pour in the vanilla extract and stir.
- Add the 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).
Video
Notes
If you use a stoneware pan, you will need to butter the pan. If you use aluminum foil or a ceramic pan, you will not need to butter the pan.
Nutrition
Serving: 1piece | Calories: 170kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 90mg | Fiber: 1g | Sugar: 20g