Ingredients for Aunt Nancy's Peanut Butter Fudge
- 2 cups granulated sugar
- 1/2 cup (1 stick) unsalted butter
- Sweetened Condensed Milk
- Vanilla Extract
- Peanut Butter Morsels
- 1 cup creamy peanut butter
- 1 cup marshmallow cream
- 1/2 cup evaporated milk
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How to Make Aunt Nancy's Peanut Butter Fudge
- In a medium bowl, combine 1 cup creamy peanut butter and 1 cup marshmallow cream. Mix well and set aside.
- In a medium saucepan over medium heat, combine 2 cups granulated sugar, 1/2 cup (1 stick) unsalted butter, and 1/2 cup evaporated milk.
- Bring the mixture to a rolling boil, stirring constantly.
- Once boiling, continue to boil for exactly 5 minutes, without stirring, until the mixture reaches 235°F (113°C) on a candy thermometer (firm-ball stage).
- Remove the saucepan from the heat and carefully pour the hot sugar mixture into the bowl with the peanut butter and marshmallow cream mixture.
- Stir vigorously until the fudge is smooth and creamy. Be careful, as the mixture will be hot.
- Pour the fudge into an 8x8 inch greased baking pan or parchment-lined pan.
- Let the fudge cool and harden completely at room temperature for at least 2 hours, or until firm. You can speed up the cooling process by placing it in the refrigerator.
- Once firm, cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
252g
Fat
46g
Carbs
23g
