This is one of the first recipes I shared at Let’s Dish. I realized recently I hadn’t made it in awhile and decided to whip up a batch. It really is that easy–you can whip up a batch in just a few minutes–no candy thermometer needed. The hardest part is waiting for it to cool. You can put it in the refrigerator to speed the process along, but I really recommend letting it cool on the counter at room temperature. The consistency and texture are always better that way.
It’s still as rich, creamy and delicious as I remember, and it was nearly gone hours after I made it. The mixture does began to set as it cools, so work quickly once you’ve combined all the ingredients. I find the easiest way to get it into my pan is to press it down with my hands–it’s usually cool enough by then that it isn’t a problem. For chocolate peanut butter fudge, stir in about 1/2 cup chocolate chips just before pouring the mixture into your pan.
- 2 cups white sugar
- 1/2 cup evaporated milk
- 1 (7 ounce) jar marshmallow cream
- 1 1/2 cups peanut butter
- Lightly grease an 8 or 9 inch square pan (glass works best for this recipe). Measure peanut butter and marshmallow cream into a large bowl.
- In a large, heavy bottomed saucepan, bring evaporated milk and sugar to a boil over medium-high heat, stirring constantly.
- Once mixture begins to boil, reduce heat to medium and continue boiling and stirring for 3 more minutes.
- Pour hot mixture over peanut butter and marshmallow cream. Stir until all ingredients are smooth and well combined.
- Pour into prepared pan. Cool completely at room temperature before cutting into squares.
Who Dished It Up First: Adapted from allrecipes.com