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
- Marshmallow Cream
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!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
252g
Fat
46g
Carbs
23g
