Filed under DessertsIngredients
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.
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.
Who Dished It Up First
Adapted from allrecipes.com