Peanut Butter Fudge

Fudge can be really simple to make.  The most important step to being successful is timing.

Serves 1

Peanut Butter Fudge

This recipe like all fudge is incredibly sweet and rich. I cut it in really small bite size pieces cause one goes a long way.

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Ingredients

  • 4 cups sugar
  • 1 cup milk
  • 2 tablespoons butter
  • 1 tablespoon vinegar
  • 1 pound smooth peanut butter
  • 4 large marshmallows
  • 1 teaspoon vanilla

Instructions

  1. In saucepan mix together sugar, milk, butter and vinegar. Boil slowly for 6 minutes. It should resemble soft ball when slightly cooled.
  2. Remove from heat and stir in peanut butter, marshmallow and vanilla.
  3. Pour into a 9" square pan. For better cutting when cool, cut into squares just as it begins to set.
  4. Refrigerate.
Recipe Type: Dessert
7.6.4
35

In a large saucepan over high heat add 4 cups of sugar.  I know it’s alot but hey we are making fudge, not some weird diet food.

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To the sugar add the milk, (calcium, that’s fairly healthy)

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Butter, (umm……).  I melt mine to make it easier to measure.

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And vinegar.

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Mix them together well and bring everything to a boil.  Be careful, boiling sugar is really, really hot.

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Boil the sugar mixture for about 6 minutes.  The best way to tell if the sugar is ready is to drop a little bit of the hot mixture into cold water.  If it turns solid immediately it’s ready.  Remove from heat.

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Add the marshmallows.  I cut them in half so they would melt better.

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If you find the mixture is cooling too fast to completely melt the marshmallows then put it back on the stove to heat it up again.

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Next add the peanut butter.  Yes you read the ingredients right…ONE POUND.  If it’s any consolation to your thighs I did use low fat peanut butter and the fudge still turned out great.

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Add the vanilla.

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Again the mixture will start cooling really fast so keep it warm on the stove to mix everything together well.

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Pour the fudge into your dish.  The recipe calls for 9″ baking dish but here I used a medium sized bar pan.  It gives you a thinner fudge that you can cut into smaller pieces. Or one giant rectangle to knaw on late at night.

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Spread it out evenly in the pan.  Resist the urge to start eating it with a spoon.

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The fudge is already beginning to cool so it’s a lot easier to cut it if you do it before it’s completely hard and crumbly.

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Oddly I turned my back and a piece went missing.

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Oh there it is!!!  Doesn’t it look fantastic.  Butter, peanut butter and sugar.  Can’t deny the wonderful team they make.  Refrigerate to set completely and enjoy.

Peanut Butter Fudge

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