Clark requested in the Christmas baking thread that I post my recipe for peanut butter fudge So here it is: ( now this makes a lot of fudge for one batch and it usually comes out soft and creamy and not brittle -- of course with candy making you are always at the mercy of the elements as well, but this recipe is pretty bullet-proof because of its use of marhmallow cream. Also you may need to play with your burner temp a bit, this much sugar takes a long time to come to a boil on medium heat, but don't go to high or it will burn on the bottom of the pan)
Ingredients
4 cups white sugar
1 cup light brown sugar
1/2 cup butter
1 (12 fluid ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 (16 ounce) jar peanut butter
1 teaspoon vanilla extract
Directions
Grease a 9x13 inch baking dish.
In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, cook until a candy thermo reads softball stage (about 234 degrees F). Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.
Ingredients
4 cups white sugar
1 cup light brown sugar
1/2 cup butter
1 (12 fluid ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 (16 ounce) jar peanut butter
1 teaspoon vanilla extract
Directions
Grease a 9x13 inch baking dish.
In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, cook until a candy thermo reads softball stage (about 234 degrees F). Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.