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Tucker’s Peanut Butter Fudge recipe

Marshmallow and peanut butter make a creamyand savory fudge incomparable to traditional chocolate.

Recipe: Tucker’s Peanut ButterFudge

1 (7-ounce) jar marshmallow creme
1 teaspoon vanilla extract
1 cup chunky peanut butter
2 cups granulated sugar
2/3 cup milk

  • Combine marshmallow creme, vanilla andpeanut butter in a large mixing bowl; set aside.
  • In a small saucepan, simmer sugar andmilk to the soft-ball stage (see note). Pour over marshmallowmixture and stir to blend.
  • Pour into a buttered 13 x 9 x 2-inch bakingdish to cool. Cut into squares.

    Makes 24 pieces.

    Note: ‘Soft-ball’ is a test forcandies that describes the point at which a drop of boiling syrupimmersed in cold water forms a soft ball that flattens of itsown accord when removed. On a candy thermometer, the soft-ballstage is between 234° and 240°F.

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