Peanut Butter Fudge
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 tablespoons butter
1/2 cup evaporated milk
pinch of salt
1 cup marshmallows
1/4 pound peanut butter
1 teaspoon vanilla
Cook sugar, butter, milk and salt to soft ball stage (235° F–240° F on a candy thermometer). Add marshmallows and peanut butter just before removing from heat. Do not stir. Cool to room temperature. Add vanilla. Beat until creamy, thick and holds shape. Pour into well buttered shallow pan. Cool and cut into squares.
Reviews of Peanut Butter Fudge:
1-5 of 31 reviews Next >>
Dec 20, 2007
Would not make this again.
worst ever
A cookie baker Dec 17, 2007
Would make this again.
I followed this direction exactly and ran into problems with the cooling stage. Once it got to room temperature, no amount of beating could make it creamy again.
I would probably try it again, just not let it cool as long.
Angela in Manchester, PA Dec 15, 2007
Would make this again.
Excellent fudge, but I was disappointed in the amount. Should have size of pan, and servings listed. I just now made it, but it is not near what I need.
Dec 15, 2007
Would make this again.
it was awsomely awsome !!!!!!!!!!!!
Arlene in Louisville KY Dec 10, 2007
Would make this again.
I make at least 2x a yr or more family of 26 just love them
