The best fudge you will ever have!
My uncle Rick kept this fudge recipe a secret from everyone for decades. Now I know why. This is probably one of the best fudge recipes out there. After applying some gentle pressure, he agreed to share his recipe with me so here I am going to share with all of you!
Baking is therapy.
Making fudge is not terribly difficult. But it is important to get the right consistency. You must have a good candy thermometer to achieve the desired result. If you don’t have one yet, do yourself a favor and get one. They are not expensive and will ensure you don’t under or overheat the sugar mixture. If you prefer a more classic type of fudge, make sure you check out my Marg’s Classic Fudge recipe.
Rick’s Peanut Butter Fudge
- 3 Cups White Sugar
- 3/4 Cup Unsalted Butter
- 2/3 Cup Evaporated Milk
- 1 Jar Marshmallows Cream
- 1 Small Jar Peanut Butter
- 1 Tsp Vanilla Extract
how to make this recipe
- Bring sugar, butter and evaporated milk to full rolling boil over medium heat stirring constantly until temperature reaches 230F by candy thermometer. If you don’t have a candy thermometer put a small amount of fudge mixture into water it should form into a ball.
- Pour into a bowl and mix in peanut butter and marshmallow cream and vanilla using an electric mixer until thoroughly mixed and creamy. Pour into buttered pan. Let cool before serving.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.