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Peanut Butter Meltaway Fudge
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3.9 stars stars based on 17 reviews - 79% would make this again
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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. 5 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. 5 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 5 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. 5 stars
a dye in cleveland, va Dec 24, 2008
Would make this again.
the best fudge I have ever made. I love it 5 stars
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