Cooking

Creamy Peanut Butter Fudge

I finally made Dean a batch of creamy peanut butter fudge. This recipe is super peanut buttery, and is incredibly tasty. I like chocolate fudge to be firmer, but for peanut butter fudge I like it softer and creamier. This recipe is always a crowd pleaser.

1 1⁄2 Cups granulated sugar
3⁄4 Cup unsalted butter (do not substitute)
5 Ounce can Carnation Evaporated Milk
1 1⁄2 Cups creamy peanut butter
2 Cups miniature marshmallows
1⁄4 Teaspoon Kosher salt
1 Teaspoon good vanilla extract

Using nonstick spray prepare an 8″ or 9″ pan and set aside. Parchment can also be used if you prefer.

Using a saucepan set to medium high heat add the butter, sugar, evaporated milk, and salt. Stir to mix and bring to a rolling boil, then reduce the heat to medium low. Allow the mixture to continue to boil while constantly stirring for 5 minutes.

Remove the saucepan from the stove and add the vanilla, marshmallows, and peanut butter. Stir until completely melted and blended together into a smooth yummy peanut butter sauce.

Pour the fudge into the prepared pan and place in the refrigerator for at least 5 hours. Using a knife move around the edge of the pan and flip over onto a board to release the fudge from the pan. Cut into desired size pieces. It is best to wipe the blade between slices so it results in cleaner cuts. Refrigerate and enjoy!

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