I first came across this recipe last year over in Cookie Baker Lynn’s blog. I held onto it and made it for my sister’s 40th birthday party, and it went off like gang-busters. The recipe results in a more crumbly-versus-creamy fudge, which I love, but I’m also hoping to find the perfect creamy version!
This is the first of my holiday baking, finally, and I suspect this week is going to hold quite a bit more.
Killer Crack Peanut Butter Fudge
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk (small 5 oz. can)
1 cup creamy peanut butter
1- 7 oz jar marshmallow creme
1 tsp vanilla
Combine sugar, butter, and evaporated milk in a heavy 2-1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly to prevent scorching. Remove from heat. Add the peanut butter, stirring until melted.. Add marshmallow creme and vanilla; beat until well blended.
Spread in a buttered 9 x 13 x 2 – inch pan. Cool at room temperature, then refrigerate. Cut into squares when firm.