Monday, December 20, 2010

Mom's Peanut Butter Fudge

4 c sugar
14.5 oz can (1-2/3 c) evaporated milk
1 c butter
1-12 oz pkg peanut butter chips (or you can use chocolate for chocolate fudge, or half and half for choc-peanut butter)
1 pint (2 cups) marshmallow cream
1 t vanilla
1 cup chopped peanuts (optional, i usually omit)

Butter the sides of a 3 qt saucepan.  Add sugar, evaporated milk, and butter.  Cook over medium heat, stirring frequently, to soft ball stage. (236 degrees, using a candy thermometer) Once the mixture reaches tempterature, remove from heat and immediately add peanut butter chips, marshmallow cream, vanilla, and nuts if desired.  Beat until chips melt. Pour into buttered 9x13 pan.  Allow to cool completely. 

Tip:  To keep fudge fresh for longer, store in the freezer in an air-tight container.

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