Peanut butter fudge with marshmallows and evaporated milk

"Peanut Butter lovers, this is perfect for you. Very rich flavor. Can't stop eating....."

Ready In:

15mins

Ingredients:

Serves:

ingredients

3 cups sugar
2⁄3 cup evaporated milk
3⁄4 cup butter
1 (16 ounce) jar crunchy peanut butter
1 teaspoon vanilla
1 (7 1/2 ounce) jar marshmallow cream

directions

Grease 9X13 cake pan.
Mix sugar, evaporated milk, and butter in pan.
Stir constantly over medium heat.
Bring to a full boil and stir for 4 more minutes, or until a candy thermometer reads 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 stove and stir in peanut butter, vanilla, and marshmallow cream.
Spread evenly into pan and chill in fridge until firm.
Enjoy!

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Reviews

Yummy! Made this just as the recipe states. Used a jar of crunchy Marantha natural peanut butter and it worked very well. I can't help using a candy thermometer, and was pleasantly surprised when the mixture reached 234 degrees in almost exactly 4 minutes! Overcooking the mixture will give a grainy or crumbly result, so I'd encourage those of you trying this recipe for the first time NOT to overcook. This recipe uses marshmallow cream which ensures a smooth product, but it does take away a bit from a strong peanut flavor. Still, I wouldn't change a thing. Thanks for sharing the recipe!
Yes!!! I used creamy. They came out perfect. Chunky would've worked awesome too. Reminds me of the inside of a Reeses Peanut butter cup. I think this would be awesome layered somehow with chocolate fudge on top. Or you could use this as a filling for truffles...just make into balls and dip in chocolate. But, since I"m not into making a big fuss and mess, I'm happy with the fudge as-is.
This was good, just not exactly what I was looking for. I followed the directions EXACTLY, and it still seemed a just bit too crumbly and soft. Great flavor though. It is, as another reviewer mentioned, very light colored. I think I'll try it again, using half brown sugar/half white sugar, and cooking for five minutes instead of four.
Does not have the rich dark tan appealing color and texture that I expect peanut butter fudge to have. Sets and cuts nicely. Grainy "whipped" texture, not creamy. Good thickness. Maybe should be boiled more than 4 min. More marshmallow flavor than peanut. Still satisfying if you want a sugar fix. I would not choose a recipe again, that included marshmallow in peanut butter fudge.
I used 2 and half cups of sugar and it was just perfect. The creaminess and crunchiness of the peanuts made this a perfect fudge combination. This is some to die for fudge! I am taking it to my pregnant friend at work tomorrow who requests my peanut butter fudge every year. This is a different recipe than I use, but way easier and just as delicous if not more so! Graniness was not a problem..I mellt the butter and evap milk first over low heat then add the sugar and stir till boil and then boil for four minutes. Perfect texture!

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Can I use marshmallows instead of fluff for fudge?

You can use your marshmallows of choice in this recipe. You can use marshmallow fluff in place of the marshmallows. Heat the marshmallow fluff for 30 seconds before you add it into the the chocolate. Some bags of chocolate chips weigh more, it's okay as long as you're within an ounce.

Why won't my peanut butter fudge Harden?

What causes peanut butter fudge not to harden? Fudge not setting is often caused by the fudge mixture not getting hot enough or not being cooked for long enough. If it's really soft, you can try to reheat it, adding a little more milk. Bring it slowly back to a boil then try again - it should set firmer.

What makes fudge fudgy?

Under- or overcooking the sugar The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

How do you make Jamie Oliver fudge?

Method. Melt 200g of the sugar in a pan over a medium heat until golden, then beat in 400g more, along with the double cream, butter and 1 teaspoon of sea salt. Cook, stirring, over a medium-high heat, until it reaches 118ºC on a sugar thermometer (always be careful when boiling sugar).