Pork pairs perfectly with this sour red cabbage side dish for a delightful sweet and sour combination.
| Servings: | 48 |
| Yield: | 8 dozen |
Ingredients
- 4 ½ cups white sugar
- 1 (7 ounce) jar marshmallow creme
- 1 ½ cups evaporated milk
- ¼ cup butter
- 2 cups peanut butter chips
Instructions
- Butter one 7×11 or 9×13 inch pan.
- In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for 5 minutes. (It will burn easily so watch it carefully.)
- Remove from the heat and stir in the peanut butter chips. Beat until chips are melted. Spread mixture into pan and let cool then cut into teensy squares.
- Variation: After mixture boils 5 minutes, divide mixture in half and add 1 cup peanut butter chips to one half and 1/2 cup cocoa powder and 1/4 melted butter to the other half. Pour “blonde” mixture into pan. Top with cocoa mixture. Let cool before cutting into squares.
Reviews
I made all my fudges this year with this one recipe. Chocolate, Peanut Butter and Vanilla with a hint of Chocolate. They all turned out Great!!!
I followed the recipe and put it in the fridge for four days and they turned out gooey.
This is the first time I have ever attempted to make peanut butter fudge, and it turned out fabulous!!! My husband and sons loved it and said I should make it more often. The only things I did differently were: added 1/2 cup peanut butter and lined pan with wax paper. It was super easy to remove the pieces from the wax paper.
I followed the directions to the “T”. It was WAY too sweet and grainy. It took forever to set and was gooey. Sorry, but I won’t be making this one again. : (
wow! This the best fudge! Tell your friend Thanks for giving you this recipes!
First off I am an amateur fudge maker, so I was looking for a starter recipe. This was a good beginner recipe, but I will note that the first step does take at least 30 minutes, so it’s no 5-minute fudge! Also, mine turned out grainy, but that could be because my friends were over and wanted to try it, so I put it in the fridge to let it set. Next time, I will just leave it out to set and maybe that will change the texture.
So easy and so good. This will be my standard PB fudge recipe from now on. I can see where it would burn easily, next time I’m using a better saucepan. It got better each day-especially the 3rd. Then it was gone so I cant tell you how it was after that. Darn good is my guess though. Thanks ! 🙂
love it. I added peanut butter instead of peanut butter chips. and a little bit more peanut butter than what was called for:) however, any kind of fudge is delicious! thanks for sharing:)
This is so good and so easy to make!!
I found this as mediocre at best. Not enough peanut butter taste and it was too ‘fluffy’.
This recipe was an instant hit over the holidays. I made both the plain peanut butter fudge and the half chocolate and half peanut butter and both came out great!
This is a very good recipe and I plan to add it to all my holiday baking from now on.