AllenOK
Executive Chef
Been awhile since I made any fudge. I'm pretty sure I had to much marshmallow fluff. The resulting fudge, while very creamy in texture, has not yet stiffened up to what "fudge" should be. I'll double-check it in the morning.
BTW, my DW is EXTREMELY grateful that I made some, as she's a big-time PB Fudge fan!
Peanut Butter Fudge II
Makes: 24 servings
4 c white sugar
one 12 oz can evaporated milk
1 c butter
1 c crunchy peanut butter
One 7 oz jar marshmallow crème
Butter a 9x13” baking dish and set aside. Butter a 3 qt saucepan. Place buttered saucepan over medium heat, and combine sugar, evaporated milk and butter within. Heat to between 234 - 240°F (112 - 116°C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter and marshmallow crème. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.
BTW, my DW is EXTREMELY grateful that I made some, as she's a big-time PB Fudge fan!
Peanut Butter Fudge II
Makes: 24 servings
4 c white sugar
one 12 oz can evaporated milk
1 c butter
1 c crunchy peanut butter
One 7 oz jar marshmallow crème
Butter a 9x13” baking dish and set aside. Butter a 3 qt saucepan. Place buttered saucepan over medium heat, and combine sugar, evaporated milk and butter within. Heat to between 234 - 240°F (112 - 116°C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter and marshmallow crème. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.
