Meal Type: Dessert

Prep Time: 20 min.

Cooking Time: 25 min.

Total Time: 45 min.

Cook Method: Stove

Difficulty: Hard

Cuisine: American

     Serving Size: 16 4 8 16 32 64 - Change

Submitted By: Steve W. - See All My Recipes

Date Added: November 09, 2017

Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan. Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter and marshmallow creme. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

1. In a medium saucepan, dissolve sugar in evaporated milk.

2. Add butter (cut in pieces) and corn syrup, and, stirring constantly, cook over low heat until butter is melted.

3. Continue cooking, stirring frequently, to soft ball stage.

4. Remove from heat and mix in peanut butter.

5. Cool to about 120 degrees F and mix in vanilla.

6. Spread in suitable size pan (the larger the pan, the thinner each piece of candy will be; I use a 8x8 pan).

7. Fudge will still be very soft at this stage; it takes a few hours to set up.

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Dietary Notes:

This recipe is low-cholesterol with 19.31mg per serving

This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.

Food Allergy Information: