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Creamy Peanut Butter Fudge

Total Time

Prep: 30 min. + chilling

Makes

81 pieces

Christmas wouldn't be the same without this peanut butter fudge. Evaporated milk gives the treat a rich, creamy consistency, and the recipe is always a family favorite. —Diana L. Osborn, Wichita, Kansas
Creamy Peanut Butter Fudge Recipe photo by Taste of Home

Ingredients

  • 1 teaspoon plus 1/4 cup butter, divided
  • 1-1/2 cups sugar
  • 1 can (5 ounces) evaporated milk
  • 1/4 teaspoon salt
  • 1/3 cup butterscotch chips
  • 1/3 cup peanut butter chips
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup chunky peanut butter
  • 1 teaspoon vanilla extract

Directions

  1. Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
  2. Cube remaining butter and place in a large heavy saucepan. Add the sugar, milk and salt; cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes or until a candy thermometer reads 230°, stirring constantly.
  3. Remove from the heat; stir in chips until melted. Stir in marshmallow creme, peanut butter and vanilla until blended. Pour into prepared pan; refrigerate for 2 hours or until firm.
  4. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Candy Thermometers
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts

1 piece: 58 calories, 3g fat (1g saturated fat), 2mg cholesterol, 35mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 1g protein.

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