Instructions
- Boil the Base: In a 4-quart heavy-bottomed saucepan, add slightly melted butter, sugar, and evaporated milk. Cook over medium-high heat, stirring constantly until the mixture begins to boil. Reduce heat to medium and continue stirring for 8–9 minutes, or until the candy thermometer reaches 234°F (soft ball stage).
- Mix the Fudge: Remove from heat. Using a buttered spatula, add the marshmallow creme and peanut butter one spoonful at a time, stirring well after each addition. Once smooth and creamy, stir in the vanilla extract.
- Pour & Cool: Immediately pour the mixture into a 13×9-inch foil-lined dish. Smooth the top and allow it to cool on a rack for 2–3 hours.
- Cut & Store: Once cooled, lift the fudge out of the pan, remove the foil, and cut into squares. Store in an airtight container wrapped in foil or plastic wrap.
Chef Tips & Variations
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- Use creamy peanut butter: For the smoothest texture, avoid natural peanut butter that separates.
- Test for doneness: If you don’t have a thermometer, drop a small spoonful into cold water — it should form a soft ball.
- Add crunch: Stir in ½ cup chopped roasted peanuts for a nutty twist.
- Gift idea: Wrap squares in wax paper and box for homemade holiday treats!
Storage
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