Ingredients
Fudge Ingredients
- 7 tablespoons salted butter
- 2 and 1/4 cups granulated sugar
- 2/3 cup evaporated milk
- 1/4 teaspoon kosher salt
- 1 and 2/3 cups peanut butter (about 15 ounces)
- 1 (7-ounce) tub marshmallow creme
- 1 teaspoon vanilla extract
Instructions
- Prepare Pan: Line an 8×8 inch baking pan with parchment paper or lightly grease it to prevent sticking. Set aside.
- Combine Butter, Sugar, Milk, and Salt: In a medium heavy-bottomed saucepan, melt the butter over medium heat. Add the granulated sugar, evaporated milk, and kosher salt, stirring constantly to combine.
- Boil Mixture: Bring the mixture to a boil, stirring continuously to avoid burning. Once it reaches a full rolling boil, cook for about 4 to 5 minutes, still stirring regularly, until the mixture thickens slightly.
- Add Peanut Butter and Marshmallow Creme: Remove the saucepan from heat and immediately stir in the peanut butter and marshmallow creme until smooth and fully incorporated.
- Mix in Vanilla: Stir in the vanilla extract until fully blended into the fudge mixture.
- Pour and Set: Quickly pour the warm fudge into the prepared baking pan and spread evenly. Allow it to cool at room temperature until set, about 2 hours, or refrigerate for faster setting.
- Cut and Serve: Once firm, cut the fudge into squares and serve. Store leftovers in an airtight container at room temperature or refrigerated.
Notes
- Use a heavy-bottomed saucepan to prevent the sugar mixture from burning.
- Stir continuously during boiling to avoid scorching.
- For a smoother texture, do not overcook the sugar mixture.
- Fudge sets better when poured into a greased or parchment-lined pan.
- Store fudge in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
