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DorothyR’s Creamy Peanut Butter Fudge




Source of Recipe


internet


List of Ingredients




4 cups granulated sugar
1 cup light brown sugar
1/2 cup (1 stick) butter
1 (12-ounce) can evaporated milk
1 (7-ounce) jar marshmallow crème
1 (16- to 18-ounce) jar peanut butter
2 teaspoons vanilla extract

Recipe



Grease a 9- by 13-inch baking dish with the wrapper from the stick of butter.

In a large saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring frequently, and once it reaches a boil, boil for exactly 7 minutes, stirring occasionally.

Remove from heat; stir in marshmallow creme until well incorporated and melted; this will take a minute or two. Stir in peanut butter and vanilla until smooth. Pour into prepared pan and smooth top.

Let cool on countertop for several hours or better yet, overnight. Cut into small pieces (8 long rows by 16 short rows). Store in tightly covered plastic container or an airtight tin.

Makes 128 pieces.

Ingredient notes: Use regular peanut butter in this recipe, not the old-fashioned or “natural” style. If you use unsalted butter, add a sprinkling of salt, too.