Peanut Butter Fudge Recipe by Ed Lafferty
Peanut Butter Fudge Ingredients
4 cups granulated sugar
½ cup light corn syrup
1 cup unsalted butter
1 cup evaporated milk
1 tablespoon vanilla extract
1 cup creamy peanut butter
2 heaping tablespoons marshmallow fluff
How to Make Peanut Butter Fudge
Lightly grease a 9″ x 13″ pan. In a large, heavy-bottomed saucepan, combine sugar, corn syrup, butter, and evaporated milk. Cook over medium heat stirring occasionally until it reaches 242˚F on a candy thermometer (between soft and hardball stage). Remove from the heat and stir in remaining ingredients. Beat with a spoon until stiff. Pour into pan. Let cool completely. Yields 40 servings.
Recipe Notes: As tempting as it may be, do not cut until thoroughly cool. After the fudge is cut, it can be covered with plastic wrap in the pan, or stored in an airtight container.
For more delicious recipes like this one make sure to check out our new cookbook!