Peanut Butter Fudge

Prep Time: 5 mins | Cook Time: 15 mins | Course: Dessert | Servings: 24 

Peanut butter fudge with a bit of extra crunch both in the fudge and on top. I love peanut butter fudge and this recipe is adapted from Allrecipes...Grandma’s Peanut Butter Fudge. I cut down on the sugar by about ¼ for my personal taste and used marshmallows rather than the marshmallow creme just because it’s what I had on hand. It’s so delicious!!! I highly recommend using a candy thermometer, it just takes all the guesswork out of making fudge\candy. I’ve tried timing fudge before per some recipe’s instructions and been disappointed.

3 cups sugar

1 12 oz can evaporated milk

1 cup\2 sticks butter

1 10 oz bag marshmallows

1 cup extra crunchy peanut butter

¾ cup peanuts, chopped fine

Line a 9x13 baking dish with parchment paper so that it comes up the sides a bit all the way around. Stir sugar, evaporated milk and butter in a heavy bottomed dutch oven over medium heat. Cook while stirring until a candy thermometer comes up to 230-234*. Remove from the heat when it gets up to temp and stir in the marshmallows and peanut butter. Stir until marshmallows are fully incorporated and spread into the prepared dish. Immediately top with chopped peanuts. Let cool completely before lifting paper onto a cutting surface; cut into squares.