This is an easy holiday dessert recipe we make every year in our family. My sister loves to make large quantities to deliver as holiday gifts for friends and neighbors, where I just like to make enough for our house and a few friends. The irresistible fudge barely lasts in our house, as it is incredibly delicious. Warning, this is super addictive, very rich, but oh SO good!
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This is one of my favorite holiday treats to make, but before I get started, I make sure to measure and prep all of the ingredients. Once the mixture starts boiling, this makes it easier to put it all together.
This simple holiday recipe takes no time to make because the ingredients cook fairly quickly on the stove. Make sure to read through the entire recipe before you even begin.
Once the candy thermometer registers 234°F, quickly pull the pot from the stove and start stirring in the peanut butter, marshmallow fluff, peanuts, and vanilla.
Quickly pour into prepared pan and allow to cool (approximately one hour).
This recipe can also be made with creamy peanut butter and no extra nuts, so if you don’t like it this crunchy, be sure to try another batch without. Of course, no one ever said no to an extra bit of fudge.
- 1.5 sticks of butter (3/4 cup)
- 3 cups of sugar
- 2/3 cup of evaporated milk (5 ounce can)
- 1 tsp. Vanilla
- 1 cup crunchy peanut butter (or smooth if you prefer fudge without nuts)
- 1/2 cup unsalted roasted peanuts
- 1 jar marshmallow creme (7 ounces)
- Pre-measure the peanut butter and peanuts and set them aside.
- Line a 9 x 9 pan with aluminum foil or parchment paper with extra draping over the edges. If you prefer thinner fudge, line a 9 x 13 inch glass dish or cookie sheet with foil.
- Add the butter, sugar, and evaporated milk in a saucepan and set to medium heat. You’ll need to stir this constantly until it reaches a rolling boil (approximately 4-6 minutes) and the temperature reaches 234 degrees F.
- When the temperature is achieved, immediately remove the pan from the stove and add peanut butter and marshmallow cream. Stir until completely incorporated.
- Add peanuts and vanilla. Mix until you can no longer see any white of the marshmallow cream.
- Carefully pour fudge into your foil lined pan and smooth with spatular.
- Let the fudge cool completely (approximately 1 hour if you can wait that long) and then cut into 2” squares (you can store these in an air tight container for up to a week). Enjoy!
The temperature is essential to ensuring the sugar doesn't crystallize. This will depend on how often you stir (it should be constant), and how hot the fudge gets. I recommend 234° F, but my sister says 239°. So somewhere in between is a good idea.
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Serving Size:1 slice
Amount Per Serving: Calories: 169Total Fat: 10.69gSaturated Fat: 4.7gTrans Fat: .2gCholesterol: 16mgSodium: 42mgCarbohydrates: 17.1gFiber: 1gSugar: 16gProtein: 2.24g