The full recipe is at the end of this post and all measurements are for a single recipe. As mentioned in the chocolate fudge post yesterday, I always double the recipe when I make candy.
To be truthful, I make so much fudge I actually bought a special Calphalon pan. I only use it during Christmas and would never dream of adding garlic or any other spices for fear of messing it up! Weird I guess but it seems to work.
Let’s make some more fudge ~
- ¾ cup ( 1½ sticks) margarine or butter
- 2½ cups sugar
- 1 5-ounce can (2/3 cup) evaporated milk
- 1 12-ounce package Reese's peanut butter chips
- 1 7-ounce jar Jet-Puffed Marshmallow Cream
- ⅓ cup creamy peanut butter
- 1 teaspoon vanilla extract
- Lightly grease a 9x9 or 8x8-inch square pan
- Mix margarine, sugar and milk in a heavy 3-quart saucepan; bring to a full rolling boil on medium heat, stirring constantly.
- Continue boiling 5 minutes on medium heat or until candy thermometer reaches 240 degrees, stirring constantly to prevent scorching. Remove from heat.
- Stir in the peanut butter.
- Gradually stir in the peanut butter chips until melted.
- Add the Marshmallow Cream and vanilla.
- Pour into prepared pan and cool at room temperature.
- When cooled, cut into squares and store in an airtight container