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Peanut Butter Fudge - Andrea Meyers
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Peanut Butter Fudge

Course Dessert
Cuisine American
Diet Gluten Free, Vegetarian
Keyword candy, Christmas, gluten free, peanut butter
Prep Time 15 minutes
Cook Time 15 minutes
Refrigeration Time 12 hours
Total Time 12 hours 30 minutes
Servings 234 pieces
Calories 57kcal

Equipment

  • 4-quart heavy bottom pan
  • candy thermometer
  • 2 (9×13) pans, greased

Ingredients

  • 6 cups sugar
  • 1½ cups unsalted butter
  • 12 ounces evaporated milk
  • 28 ounce jar crunchy peanut butter
  • 13 ounce jar marshmallow cream
  • 2 teaspoons vanilla extract
US Customary - Metric

Instructions

  • 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.
  • Add the peanut butter and stir until melted.
  • 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.
  • Pour into the prepared 9x13 pans. Allow to set in the refrigerator overnight.
  • Cut into 1-inch squares and store in a the refrigerator in a tightly sealed container.

Nutrition

Serving: 1piece | Calories: 57kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 17mg | Potassium: 27mg | Fiber: 1g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg