Ingredients
Equipment
Method
- Line an 8x8 inch pan with parchment paper, leaving overhang on two sides. This lets you lift the whole slab out for clean cutting later.
- Combine the sugar, butter, and evaporated milk in a medium saucepan over medium heat. Stir constantly until the butter melts and the sugar dissolves, then bring to a full rolling boil. Boil for 4 to 5 minutes, stirring the whole time, until the mixture reaches 234 degrees F on a candy thermometer if you have one. No thermometer? Use the cold water test: drop a little of the syrup into a bowl of cold water, and it should form a soft ball that flattens between your fingers. Land O'Lakes explains that this soft-ball stage, about 235 to 240°F, is the stage for fudge.
- Take the pan off the heat. Add the peanut butter, marshmallow creme, vanilla, and salt. Stir vigorously until everything is smooth and glossy, about 1 to 2 minutes. Work quickly, because the fudge starts to set as it cools.
- Pour the fudge into the lined pan and smooth the top with a spatula. Let it cool at room temperature for at least 2 hours, or in the fridge for 1 hour, until fully firm.
- Lift the slab out using the parchment overhang. Cut into 36 small squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Notes
Stir constantly while boiling.
Boil a full 4 to 5 minutes.
Use creamy, not natural, peanut butter.
Cut with a hot, dry knife.
Contains peanuts and milk.
Keeps 2 weeks at room temperature, 1 month in the fridge.
Boil a full 4 to 5 minutes.
Use creamy, not natural, peanut butter.
Cut with a hot, dry knife.
Contains peanuts and milk.
Keeps 2 weeks at room temperature, 1 month in the fridge.