My mother has been making this for as long as I can remember. It’s my dad’s favorite Christmas treat, and it’s always been high on my list.
Equipment
4 quart pan
candy thermometer
2 (9×13) pans, greased
Ingredients
6 cups sugar
3 sticks unsalted butter
12 ounce can evaporated milk
28 ounce jar crunchy peanut butter
13 ounce jar marshmallow cream
2 teaspoons vanilla
Preparation
1. Combine the sugar, butter, and milk in 4 quart pan. Boil 5 minutes or until thermometer reaches 234° F. Remove from heat.
2. Add peanut butter and stir until melted.
3. Add remaining ingredients and stir until well-blended, but don’t overdo it. Do not scrape the sides or the fudge will be gritty.
4. Pour into 2 greased 9″x13″ pans. Allow to set in refrigerator overnight.
5. Cut into 1-inch squares. Makes 6 pounds.
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Source: Germaine McClure (I think she found this on the back label of a jar of peanut butter.)
hello!
i just wanted to thank you for your recipe posts. I’ve decided to dedicate some time into making quality meals for myself, as i get lazy when cooking only for myself. you’ve given me some inspiration!
Thank you! I’m certainly no professional chef, as my recent post about my Top Ten Culinary Flops will prove. I just enjoy cooking, sharing what I’ve learned, and learning from other cooks.