Introduction: Peanut Butter Fudge
This recipe is for homemade peanut butter fudge. This recipe is great for any kind of day. Warning, this recipe uses peanuts and milk.
2 cups chunky peanut butter
1 cup marshmallow fluff
1 teaspoon vanilla
Butter, size of an egg (roughly ⅓-½ cup)
½ cup of milk
2 cups white sugar
*Tin Foil Pan
Medium sized bowl
Medium sized pot
Thermometer or Candy Thermometer (either one works)
*The size of the tin foil pan doesn’t matter. In an 8” x 8” tin foil pan, the fudge pieces will be roughly 1.5” thick. If you want thinner pieces of fudge, use a bigger sized pan, and if you want thicker pieces of fudge, use a smaller sized pan.
Butter the tin foil pan with softened butter.
Add the chunky peanut butter, marshmallow fluff, vanilla, and butter into the medium sized bowl. Do not mix together.
Boil the milk and white sugar in the medium sized pot on medium to high heat, until the mixture reaches 230 degrees fahrenheit, or the soft ball stage on a candy thermometer (continue to stir the mixture until it reaches the desired temperature).
Add the boiled milk and white sugar to the medium sized bowl.
Mix all the ingredients in the medium sized bowl, until well mixed or until it pulls away from the sides of the bowl (it should turn into an orangish-brownish color).
Add the mixed ingredients into the buttered tin foil pan. You will want to spread out the ingredients until the fudge gets as even as you will want it to be.
**Wait for the fudge to harden (will harden quickly).
** If fudge doesn’t harden within 10 minutes, place in the refrigerator until the fudge has set.
Cut the fudge into 1 inch squares.