RECIPE SUBMITTED BY Tabitha Atkins
4 cups of sugar
1 1/2 sticks of butter
9oz can evap milk
7oz marshmallow creme
1cup peanut butter
1/2 teaspoon vanilla
9*13 pan with butter..cover pan in butter n sit aside
melt butter
add can milk
add sugar slowly & stir
boil about 3-4 minutes (I done 3 once it started boiling GOOD)
Remove from heat..add marshmallow creme, then peanut butter, then vanilla…mix well and pour in the buttered pan
once cooled cut it up
secret to good creamy fudge is not to cook it so long.
I timed this batch I made the other day and I think it was the best batch I’ve ever made.
I only cooked it for 3 minutes once it started boiling. Or if you wanna watch candy thermometer you can do it to 220 degrees. Soft ball is at 240 and I do two notched below that.
Remove from heat and added half or eyeballed lil over half a small jar of peanut butter. Used to use one cup but that’s not enough.
My son asked when he got home of we had anymore pb fudge and I said no sorry. N he was very disappointed. I told him I’d make more sometime this week
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