Tuesday, December 21, 2010

Peanut Butter Fudge

This was my first attempt at peanut butter fudge and it came out perfect. It was soft, creamy, and absolutely delicious. I have prepared chocolate fudge before and I have learned a couple of lessons from past failures. The first lesson is to use a timer to keep track of the seven minutes, or you can use a candy thermometer if you have one. The next lesson is to use either a wooden spoon or a metal spoon to stir the sugar, evaporated milk, and butter mixture; a plastic spoon will melt and become part of the fudge. Go ahead, ask me how I know!

4 cups white sugar
1 cup ligh brown sugar
1/2 cup butter
1 (12 fluid ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 (16 ounce) jar peanut butter
1 teaspoon vanilla extract

1. Grease a 9x13 inch baking dish.

2. Ina medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. let cool before cutting into squares.

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