There is nothing better than the Southern peanut butter fudge that my great-grandmother used to make with marshmallows.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 28 |
| Yield: | 28 pieces |
Ingredients
- 2 cups white sugar
- 1 cup evaporated milk
- 3 tablespoons butter
- 12 ounces crunchy peanut butter
- 1 cup miniature marshmallows
- 1 teaspoon vanilla extract
Instructions
- Butter an 8-inch square pan.
- Combine sugar, evaporated milk, and butter in an electric skillet. Set control to 260 degrees F (120 degrees C).
- Bring to a boil and boil 5 minutes, stirring constantly. Turn off heat and add peanut butter, marshmallows, and vanilla extract. Stir until marshmallows and peanut butter are melted and blended. Pour into the prepared pan.
- Allow to cool and cut into squares.
Nutrition Facts
| Calories | 156 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 79 mg |
| Sugars | 17 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I made this as written but, topped with some chopped peanuts. My electric skillet is over 10 years old but less than 20. My heating element cycles on and off so it would come to a boil then stop. This may have caused some issues with setting up as the fudge was very sticky even after putting it in the freezer. My family still ate it and really liked it, giving it a 5.