I learned how to make a quick bok choy salad from my mum. Although I made a few adjustments to the dressing to suit my preferences, my husband, our toddler, and I all love it and always ask for it whenever we see bok choy in the grocery. For any meal, you may use this as a salad or an appetizer. You can also include green onions.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 1 – 8×8 inch dish |
Ingredients
- ¾ cup evaporated milk
- 2 cups sugar
- 2 tablespoons butter
- 1 ⅛ cups peanut butter
- 2 cups marshmallow creme
- 1 teaspoon vanilla extract
Instructions
- Grease an 8×8 inch dish.
- In a medium saucepan over medium heat, combine milk, sugar and butter. Bring to a rolling boil, and let boil 5 minutes. Remove from heat and stir in peanut butter, marshmallow creme and vanilla until well incorporated. Spread into prepared dish. Let cool completely before cutting into squares.
Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 116 mg |
| Sugars | 34 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it. It’s a great tasting fudge with a perfect texture.
love love love
Great recipe! Followed every step to the end, and then topped it with bacon and a chocolate drizzle! Sooooo good 😛
i did not make any changes, and yes i will be making it agine.
I will make this again. It’s really good. I love the addition of marshmallow creme.
I’ve made this one twice now. First time I followed the recipe. Wonderful and foolproof! This time I left out the vanilla and added 1/2 cup REAL BACON PIECES. Not fake bacon bits. OMG!!! The bacon and peanut butter are already a match made in heaven, but the salty and sweet combination is supreme!
I think I varied a little in the amount of Peanut Butter…mostly resulting in “Must keep in freezer” extra gooey!!! But the recipe is spot on Magnificent !!! My has the tendency to melt in your hands like M & M’s, but this is the only, easiest and favorable to the wallet recipe that I have ever used. Just wish that I could have got a photo of it flying out of my freezer and out the window when my husband and I were trying to relocate out 32ft 5th wheel some years back!!
this so good and creamy , taking it to family’s Christmas dinner!!! was so easy, made the chocolate version too
followed all directions and measurements, the marshmallow cream was too much. I ended up with soft gooey peanut butter cream. I redid the recipe using half the amount of marshmallow and it was a little better.
I made this fudge recipe tonight and it turned out perfect. I have attempted making fudge a few times in my 54 years, but it would never set for me. Not sure what I was doing wrong, but tonight it set perfectly. I even got to cut it with a knife this time!! GREAT RECIPE FOR FUDGE!! Cool cool double cool :o) Thanks, Pam for your moms recipe………… it’s great
I made this recipe exactly as written. Same exact ingredients and same exact measurements with no tweaks or changes whatsoever. The only thing “extra” I did was to use a candy thermometer to ensure my mixture reached the correct soft ball temperature. While the recipe says to boil for 5 minutes, on my stove it took 6.5 minutes to get to the soft ball temperature. Other than that, this is an excellent recipe. Next time I may add a smidge more peanut butter, but it’s great exactly as is. Nice and easy!
I found that if you don’t let it boil for 5 minutes, it will become a sort of spread that you can then put in between 2 halves of a rice krispies treat.
every time i tryed to get this to boil it would burn on the bottom first time i had heat at med and it burnt by the time it got to a boil so i tried it on low and same thing black chunks comming off the bottom using two different pans??? so i tried a 3rd time on the lowest setting i could put it and again some black but not as much a 3rd different pan after may minutes about 10 on low it never did boil much i gave up and finished making it i doubt it will be very good very frustrating i used 6 cups of sugar and 3 cans evaporated milk i will see when it cools it it is any good or if i have to throw the 3rd batch away also
I like some of the others mixed the peanut butter, vanilla and marshmallow fluff first. Is this where I went wrong? This recipe failed miserably. It tastes good but there is no way it is holding its form. I have let it sit for 6 hours and it is falling apart.
I followed the recipe as given. It turned out great and was a big hit! I had people ask me for the recipe.
These turned out great. I did change the recipe up a little and made it with less marshmallow fluff (13oz is what I used) and I added in 1/4 cup more of peanut butter. My son can’t get enough!
This worked perfectly. I did cook it in the microwave in a large ceramic bowl (the yellow one of the 3 bowl set). Bring to a boil watching carefully so that it does not overflow. Turn down to power level 4 and cook for 5 minutes. (I check for softball by dropping a drip or two in cold water to see if it forms a ball. Be sure to use a pot holder as bowl will be hot.)
I haven’t made fudge in years, but I was looking for a gluten free recipe for someone at my husband’s work place. This worked out wonderfully and was so easy to put together. I’m from New England so anything you use Fluff in usually comes out fabulous.
I just made this but it hasn’t set up yet still has more time to go. I want to add butterfinger baking bits. Thanks Teresa
The only recommendation is do not use Jif. I love it for every other thing in the world but Skippy sets up better because it’s not as oily. I have made this recipe for many years and forgot that little piece of info once and it wouldn’t get hard in the FREEZER!!! lol Thought I invented a new type of antifreeze.
My boyfriend loves peanut butter fudge, so I thought I’d give this a try. I followed the recipe exactly and it was very simple to make with a good taste, but it was a little boring to me. Tasted like thicker, grainy peanut butter. Now, I’m not a huge PB fan so maybe that’s part of it, but I like fudge to be smooth and creamy and this… just wasn’t it for me. I live in the south so I know that humidity can be a factor and cause crystallization, but I was sure to wait for a dry day to make this. I have to say though, it did set up nice and quickly on the kitchen counter so it was nice not having to wait for what feels like forever to try it. I later dipped the cubed fudge into some chocolate and it tasted just like Reese cups! So while I didn’t care for this as a fudge, it was a nice candy replacement. Regardless of what I did, everyone else who ate it enjoyed it and went back for more.