PLG Cooks: Peanut Butter Fudge

This post needs very little introduction for today I am sharing with you my all-time favorite fudge recipe. Our mom has made this decadent peanut butter fudge for as long as I can remember and it is a major holiday staple in our home. Plus, it is pretty much fool-proof and ridiculously delicious. Let's get our fudge on. 

PLG Peanut Butter Fudge


3 cups sugar
3/4 cup (1-1/2 sticks) butter
1 small can (5 oz.) evaporated milk (about 2/3 cup)
1-1/2 cups smooth peanut butter
1 jar (7 oz.) Marshmallow Creme
1-2 tsp. vanilla
1 Bag peanut butter cups (optional) 


Line 9-inch square pan with foil with ends of foil extending over sides of pan; set aside. Unwrap Reeses and place in a large ziploc freezer bag. Seal and smash peanut butter cups with rolling pin; set asidePlace sugar, butter and evaporated milk in a large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234 F, stirring constantly to prevent scorching. Remove from heat.
Add peanut butter and marshmallow creme; stir until completely melted. Add vanilla; mix well.
Pour immediately into prepared pan; spread to form even layer in pan. Cover with crushed peanut butter cups. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

That's it! You can dress those suckers up and give them to your neighbors and become the most popular neighbor on the block, or kick back and enjoy all of the fudge yourself. It's a hard decision, I know. If it were me, I'd just buy something for the neighbors. Who needs popularity when you have FUDGE?

Happy holiday baking!
ox. Liz

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