Peanut Butter Meltaway Fudge

3-1/2 cups granulated sugar
1-1/2 cups (1 12-oz. can) evaporated milk
1/2 cup butter or margarine
2 tablespoons light corn syrup
1 tablespoon white vinegar
2-1/2 cups crunchy peanut butter
1 jar (7 oz.) marshmallow creme

In a 4-quart saucepan, combine sugar, evaporated milk, butter, corn syrup, and vinegar. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes. Remove from heat. Add peanut butter and marshmallow creme; stir until smooth. Spread into ungreased 13x9x2-inch pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.

Reviews of Peanut Butter Meltaway Fudge:

1-5 of 15 reviews Next >>

A cookie baker Feb 21, 2010
Would make this again.
viniger slowa the cooking temp. and the settining of fudge is temp 300 and 320 five stars

A cookie baker in Baltimore, MD Mar 17, 2009
Would make this again.
I would make this again, but it fudge comes out better if you cool in the fridge first before storing at room temprature, it makes it easier to but into squares. five stars

a dye in cleveland, va Dec 24, 2008
Would make this again.
the best fudge I have ever made. I love it five stars

A cookie baker Dec 20, 2008
Would make this again.
I like this fudge but I could not get it to set. I have made it twice with the same results. After the boiling for 5 minutes are you suppose to beat the peanut butter and marshmellow cream like you do regular fudge. I am baffled. three stars

Dec 15, 2007
Would not make this again.
white vinegar in fudge
not very good two stars

Recipe Info

three and a half stars
73% would make this again

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