Refrigerate several hours or until firm. Half milk half cream-sold in grocery stores. 12 Hearty Chilis That Will Keep You Warm This Season, Peanut Butter Marshmallow Fluff Fudge (Fluffernutter Fudge), Raspberry White Chocolate Cheesecake Recipe, Love at First Bite: No Bake 5-Ingredient Chocolate Tart, Best Crispy, Fluffy Gluten Free Dairy Free Pancakes, Snowball Cookies Aka Mexican Wedding Cookies, Grilled Turkey and Brie Spicy Sweet Toasty, 4 tablespoons of cold, unsalted butter cut into pieces, 1 1/3 cups of peanut butter, smooth or chunky. Stir . Combine sugar, milk, butter and salt in a medium sized saucepan. Its fussy and always put me off of making fudge. Melt chips and peanut butter. SECOND STEP: Add in peanut butter and marshmallows and whip until it starts to thicken. Slice into 1-inch pieces and store in an airtight container in the refrigerator. In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk. I used creamy peanut butter for my Peanut Butter Fudge, but go ahead and try chunky peanut butter for an extra crunch! Do not stir; cool to room temperature. Easy Chocolate Peanut Butter Fudge - Barefeet in the Kitchen Boil, stirring constantly, for 4 to 5 minutes. Pour the fudge into the pan and spread with a spatula. This easy chocolate peanut butter fudge recipe is the perfect blend of my favorite 5-Minute Chocolate Fudge and this Creamy Peanut Butter Fudge. Required fields are marked *. Exclusive Member of Mediavine Food. Butter an 8-inch square pan, set it aside. I admit to finding this treat hard to resist. Pour into an 8x8 pan or a 10x6 pan that has been buttered. Make this easy Creamy Marshmallow-Peanut Butter Fudge from My Food and Family. Stir in brown sugar and milk. Add vanilla and beat until mixture is creamy, thick and will hold its shape when dropped from a spoon. Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Enjoy! My mom used to make it and then wrap pieces individually in wax paper with twisted ends. 1 cups creamy peanut butter 1 7-ounce jar marshmallow creme 1 teaspoon vanilla Instructions Line a 9 by 9-inch square baking pan with foil, or do the same with an 8 by 11-inch pan. Place the milk and the marshmallows in medium pan. Add peanut butter chips and marshmallow cream. Remove foil; cut into squares. Add marshmallows and peanut butter just before removing from heat. I knew I could make good on that promise because of how easy this fudge is to make.

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