Peanut Butter Fudge | Cooking with Mom

Aunt Myra’s infamous peanut butter fudge will change your life!

Follow us!
Facebook:   / cookingwiththerobinsons  
Instagram:   / cookingwiththerobinsons  

Ingredients:
Three (3) cups sugar (Aunt Myra uses Domino sugar.)
3/4 cups butter, cut up so the butter will melt quickly (Aunt Myra uses Land o Lakes butter, salted)
2/3 cups evaporated milk (Aunt Myra uses Carnation)
1 16 oz jar peanut butter (Aunt Myra uses JIF smooth)
One (1) 7 oz jar marshmallow crème (Aunt Myra uses Kraft)
One (1) tsp vanilla flavoring (Aunt Myra uses McCormick)

Pan for fudge: Spray the pan with PAM. She has always used the same pan-a 10 x 6 glass dish. This is not an easy dish to find. The thickness of the fudge will just vary according to the pan.

Instructions:
Heat the sugar and milk over medium heat until the sugar is dissolved, stirring constantly.
Add the butter and turn up to medium high heat.
Stir but stop often to be able to tell when the mixture starts bubbling.
As soon as the mixture start to bubble, turn the heat down to medium and stir constantly.
Cook for 5 minutes. (Any over will cause the fudge to not be as creamy.)
Immediately remove from heat.
Add the peanut butter and beat until smooth.
Add marshmallow crème and vanilla.
Beat until smooth.
Aunt Myra usually lets it rest for a minute or two and then beats some more. The consistency has to be judged but it will still look glossy at this point, but the mixture will be firmer.
Pour into pan and let sit.
After it has sat for a few minutes, Aunt Myra uses a plastic knife to cut into pieces.
Let it sit until it gets firm and loses its gloss before I take it out of the pan.