This is truly the most requested candy I have ever made. Men, in particular, love it. Maybe it’s the peanut butter, maybe it’s because it’s so sweet and creamy! I adapted this recipe from the original chocolate Fantasy Fudge on the back of the Jet-puffed Marshmallow Cream jar.
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 ~
Sugar, Marshmallow Cream, a little peanut butter, margarine,
Pet milk, vanilla and Reese’s Peanut Butter chips.
Be sure to have all your ingredients measured and ready to go.
Combine the sugar, margarine (I only use Parkay) and Pet Milk.
Bring it to a boil and watch it closely while stirring.
The syrup will start to thicken and the color will darken a bit.
This photo is kind of weird but maybe it will help. I put a small amount of cool water in a bowl. I drizzled some of the butter and sugar mixture into the water to see if it has reached the soft ball stage (or about 240 degrees on a candy thermometer). If it’s ready, you can take your fingers and mold the candy into a ball that will hold it’s shape. I always cook the peanut butter fudge to a firmer shape than the chocolate since I add peanut butter.
A nice soft ball of candy.
Remove from the heat and immediately stir in about 1/3 cup smooth peanut butter.
Add the Reese’s chips and stir until melted.
Add the Marshmallow Cream and stir some more! Remember – stir like crazy.
Looking yummy now!
Once mixed, pour into a lightly buttered pan and allow to cool.
If you’ve reached the right consistency, the fudge will ripple a little when you pour it into the pan to set.
Once cooled, slice into small bites. It is very sweet.
Peanut Butter Fudge
The most requested Christmas treat - year after year!
Author: Tricia
Recipe type: Candy, Dessert
Ingredients
- 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
Instructions
- 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
Notes
Do not substitute sweetened condensed milk for the evaporated milk.
Good luck and thanks for stopping by! Tricia
Maybe you should take lessons from someone that can show you how to put out a website that actually works. When it takes 5 or more minutes to get the recipe ( if you can get it at all), it’s not worth the time and trouble.😣
I am dumbfounded as to what you are referring to Joyce. I’m in my 9th year of blogging and pay experts to do all the behind the scenes work to keep my website working it’s best. I may not know everything about how websites actually work, but I am making a full-time living from my blog. I just checked this recipe and it came up fine for me, in less than 10 seconds. If you are coming here from another website that featured my recipe, I can’t speak to how they manage their own sites. Maybe you can bookmark MY SITE so you can find me next time you want delicious, tested recipes you can make at home.
Peanut butter fudge is my FAVORITE too! My Nana (great-grandmother) use to make this. Please tell me if you can, why do so many people put marshmallow fluff (creme) in fudge now? What was wrong with the old fashioned way? <br /><br />Thank you for your time and consideration you have taken with your blog! Happy 4th of July!!
Peanut butter fudge is my FAVORITE!<br /><br />I used to make one that I put M&Ms in…this might be the closest to that recipe I have found.<br /><br />Bookmarking immediately.