Talk about a retro recipe–fudge made with peanut butter, sugar, marshmallow cream, milk, vanilla. My mother has been making this for as long as I can remember, and it’s my dad’s favorite Christmas treat. I’m pretty sure Mom got the recipe on a jar of peanut butter back in the day. I remember when Michael first tried it and he told me that I would have to make it every year. My boys always look forward to it, and even with all the nibblers, we try to make it last as long as possible.
This is one of those Christmas recipes you can make early and store in the refrigerator, as it will keep for several weeks in a tightly sealed container.
PEANUT BUTTER FUDGE
Makes about 6 pounds of fudge.
4-quart heavy bottom pan
2 (9×13) pans, greased
6 cups (1050 g) sugar
3 sticks (339 g) unsalted butter
12 ounce (355 ml) can evaporated milk
28 ounce (794 g) jar crunchy peanut butter
13 ounce (369 g) jar marshmallow cream
2 teaspoons vanilla extract
1. Combine the sugar, butter, and milk in the 4-quart pan. Boil until the thermometer reaches 234° F/112° C, also called soft ball stage in candy making. Remove from heat.
2. Add the peanut butter and stir until melted.
3. Add the 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 the prepared 9×13 pans. Allow to set in the refrigerator overnight.
5. Cut into 1-inch squares and store in a the refrigerator in a tightly sealed container.
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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