- 4 cups sugar
- ½ cup butter (1 stick)
- 1 cup creamy peanut butter
- 1 - 12oz. can evaporated milk
- 1- 7oz jar marshmallow cream
- 1½ tsp vanilla
- walnuts (optional)
From the kitchen of the amazing Melony G.
Line a 13x9x2 pan with heavy duty foil. Extend the foil over the edges.
Next, combine the marshmallow, peanut butter, and vanilla in large bowl, set aside. Combine the sugar, evaporated milk, and butter in a heavy 3 quart saucepan.
Cook over medium-high heat, stirring constantly to prevent scorching, until temperature reaches 234F (check the temperature with a candy thermometer).
Remove from heat and stir in the peanut butter mixture, stirring thoroughly and pour into the lined pan.
Score into squares while still warm, if desired, press walnuts lightly into each square.
When fudge is completely cooled, very carefully lift it out by the foil liner, or invert onto a flat board or cookie sheet and cut into squares.
Photo by Judy via Flickr using a CC-BY-SA license.
