Ingredients for Aunt Hannahs Foolproof Peanut Butter Fudge
- 1 (12 ounce) can evaporated milk
- 3 cups white sugar
- 1/2 cup butter
- 1/2 teaspoon salt
- 1 (7 ounce) jar marshmallow creme
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- Walnuts
- 1 cup chopped peanuts (optional)
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How to Make Aunt Hannahs Foolproof Peanut Butter Fudge
- Grease and flour a 13x9 inch baking pan. Set aside.
- In a medium bowl, combine the peanut butter, marshmallow creme, and vanilla extract. Set aside.
- In a large, heavy-bottomed saucepan over medium heat, combine the evaporated milk and sugar. Stir until the sugar is dissolved.
- Add the butter and salt. Bring to a rolling boil, stirring constantly.
- Reduce heat to maintain a gentle boil. Boil for exactly 12 minutes, stirring constantly to prevent scorching.
- Remove from heat. Immediately add the peanut butter mixture and stir vigorously until smooth and creamy.
- If using, gently fold in the chopped peanuts.
- Pour the fudge mixture into the prepared pan. Spread evenly.
- Let cool completely at room temperature (this will take several hours).
- Once cooled, cut into 1-inch squares.
- Cover tightly with aluminum foil and store in the refrigerator. If the fudge becomes too firm, reduce the cooking time by 1-2 minutes next time. If it's too soft, increase cooking time by 1-2 minutes.
Nutrition Information (Approximate per serving)
Sodium
138 g
Sugar
4535g
Fat
578g
Carbs
426g
