Grease a 9-by-13-inch baking pan and, if desired, line prepared pan with overlaping sheets of either parchment or wax paper, greased on both sides, pushing paper into corners and up sides of pan, allowing excess paper to overhang pan edges to create handles. Set pan aside.
Melt butter or margarine in a large heavy-bottomed sauce pan over low heat. Add sugar, corn syrup and evaporated milk, stirring until well blended. Increase heat to medium-high and bring mixture to a boil. As soon as mixture reaches a boil, lower heat to medium and boil slowly, stirring continually, for 5 minutes (or until mixture reaches soft ball stage - between 234 and 240 degrees F). Remove pan from heat, add peanut butter, marshmallow creme and vanilla, stirring until well combined (it should be a pale cream color). Stir in pecans, if desired. Pour mixture into prepared pan and let cool at room temperature on wire rack until firm (or, once cooled, place pan in refrigerator to speed firming). Remove fudge from pan using paper handles, peel off paper and cut into 1-inch squares. Store in an airtight container (layers seperated by wax paper) in the frige for up to a week.
1) Put peanut butter and marshmallow creme into a separate bowl before starting, making it easier to add all at one time after sugar is cooked.
2) Try lining the prepared pan with overlapping parchment or wax paper greased on both sides. The fudge will come out much easier. Just peel off the paper and cut.
3) This recipe makes enough fudge to split between two 8-by-8-inch pans since not everyone likes nuts.
4) Refrigerate fudge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (41g)|
|Recipe Makes: 54 Servings|
|Calories from Fat: 80 (46%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 9mg||3 %|
|Sodium 29.8mg||1 %|
|Potassium 66.4mg||2 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 22.2g|
|Protein 2.5g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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"That's right -- brownies & fudge, at the same time! This amazing brownie recipe is so rich and so sweet. Make sure you cut the brownies into very small pieces - about 1" square, because not many people can handle a bigger piece! You can omit all of the nuts if you'd like; the recipe will still turn out. This is the ONLY brownie recipe my roomate will let me make; he's wild about the concept of a double layered brownie!" —
Personally, I prefer making it this way
"What joy I had discovering that one could make a near-exact replica of my beloved Snickers bars at home! The nougat and caramel are lovingly encased by a rich milk chocolate coating and, studded with crunchy peanuts, makes a veritable party in your mouth!" —
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amykna73Very good, will make again!2y ago
tessElwell123I loved the taste of this fudge, however, I did not like the how soft the fudge was..it was even hard to pick up with your hands...almost like you could roll it into a ball.. Thats the only down fall..2y ago
RayKettlerFirst time fudge maker, this was simple and fantastic!!!2y ago
Bunnyn2bakingBest Peanut Butter Fudge Ever! Followed recipe and it came out delicious. Thanks for the recipe sgrishka!:)3y ago
JordanA18If you like peanut butter, you will love these! Highly addictive, so make a lot.3y ago
CYAGEasy to make-Awesome to eat! All of your listings I have tried are terrific! Thanks for posting.3y ago
roseangel5747Awesome. It was very rich and creamy. It came out just perfect.3y ago
ebyrne_98delicious!! it was a big hit!! will definitely make it again!!3y ago