Recipe for peanut butter fudge with marshmallow creme
This recipe for peanut butter fudge uses the peanut-butter maker’s sugar, butter and evaporated-milk base. Marshmallow creme is mixed in after cooking; it is not interchangeable with a random handful of mini marshmallows.
Prepare the lined pan before heating the sugar. Once the hot mixture is ready, the additions should be within reach so you can mix and spread it without delay.
The source gives about 48 small pieces; that is a yield, not a recommendation for one person’s portion. Do not taste the boiling sugar mixture or allow children to handle the hot pan.
Use evaporated milk, not sweetened condensed milk. They are different ingredients. Peanut, milk and any allergens in the marshmallow creme need checking on the actual packages.
Ingredients
Step 1
Line a 13× 9-inch pan with parchment, leaving enough overhang to lift out the cooled fudge.
Step 2
Put sugar, butter and evaporated milk in a large saucepan. Stir constantly over medium heat until boiling. Lower heat and simmer 5 minutes, still stirring.
Step 3
Take the pan off the heat. Mix in peanut butter until uniform, followed by marshmallow creme and vanilla. Beat with a sturdy spoon until evenly blended.
Step 4
Spread into the prepared pan. Let cool until firm, lift out and remove parchment, then cut into small candy-sized pieces.
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