Peanut Butter Meltaway Fudge

Opens photo in lightbox. Hit Escape or X to exit lightbox. Peanut Butter Meltaway Fudge

Makes about 96

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 17 reviews   Next >>

  roxanna rouch in yellow springs,ohio  Dec 13, 2011
Would make this again.
Like most fudge you need to boil it to the soft ball stage, and this took approx 8 to 10 min. Stirred it till almost all the glossiness diaappeared and it turned out perfect. five stars

  roxanna rouch  Dec 13, 2011
Would make this again.
I made the fudge and it turned out perfect. I boiled it to the soft ball stage, and stirred it until almost of the glossiness disappeared. five stars

  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

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