Ingredients for Grandma Evelyn's Peanut Butter Fudge
- Sweetened Condensed Milk
- Real Butter
- Granulated Sugar
- 1 cup creamy peanut butter
- Marshmallow Cream
- Vanilla Extract
- Walnuts
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How to Make Grandma Evelyn's Peanut Butter Fudge
- Gather your equipment: a heavy-bottomed saucepan, a small glass of cold water, a wooden spoon, a teaspoon, and a greased 9x12 inch baking pan.
- In the saucepan, combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup milk.
- Over medium-high heat, bring the mixture to a rolling boil, stirring constantly to prevent burning.
- Once boiling, continue to boil for several minutes, stirring frequently.
- Use the teaspoon to test for the soft-ball stage: drop a small amount of the mixture into the cold water. If it forms a soft ball that flattens slightly when removed, it's ready.
- If not, continue boiling for another minute or two, testing again until the soft-ball stage is reached.
- Immediately remove from heat and stir in 1 cup creamy peanut butter, 1 cup marshmallow fluff, 1 teaspoon vanilla extract, and 1/2 cup chopped nuts (optional).
- Quickly pour the mixture into the prepared baking pan and spread evenly.
- Let cool completely at room temperature.
- Once cool, cut into squares.
- Store in an airtight container in the freezer for up to one year for optimal freshness. This fudge is also delicious stored at room temperature for up to one week.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
171g
Fat
25g
Carbs
16g
