Sunday, December 29, 2019

Peanut Butter Fudge



This fudge is so good.  It's such a simple recipe too.  You boil milk and sugar together, then add peanut butter and marshmallow creme.  I added a little salt and vanilla extract, too.  We stored this in the fridge at first, but it seemed a little dried-out even though it was in an airtight container.  Then I read on the original recipe that you don't have to store it in the fridge, so I took it out, and it is 100x better at room temp.  Creamy with a great texture.  I'm really glad I tried this one, although I didn't have time to make it before Christmas.

Peanut Butter Fudge
adapted from Love Bakes Good Cakes

Butter or cooking spray, for greasing the foil
2 cups white (granulated) sugar
1/2 cup milk
1-1/3 cups peanut butter
1 jar (7 oz.) marshmallow creme
dash of salt
1/4 tsp vanilla extract

1.  Line an 8-in. square pan with foil and butter the foil well (or use cooking spray).  Set aside.

2.  In a medium, heavy-bottomed saucepan, bring the milk and sugar to a boil. Boil for 4 minutes. Add the peanut butter and marshmallow creme and mix well, then stir in the salt and vanilla. Quickly pour the mixture into the prepared pan. Chill until set. Cut into squares. Store in an airtight container at room temperature.  

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