Tomorrow, March 1st, is National Peanut Butter Lover’s Day. I have to admit that I crave peanut butter, the only problem is that I have found the peanut butter triggers my migraine headaches so I try to resist whenever I can. Peanut Butter Fudge can really test the limits of my will-power. However, my family loves it and I so usually I will make it along with my chocolate fudge (recipe found here).
This is my go to recipe for fudge. It is easy to make and always turns out wonderfully.
Combine marshmallow creme, sugar, milk, butter and salt in a large sauce pan. Bring to a full boil stirring constantly over medium heat. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in chips until melted and mixture is smooth. Stir in vanilla. Pour into a 8×10 pan lined with foil. Allow to set at room temperature for 2 hours before cutting into small squares.
Tips for making fudge:
- Stir constantly it is easy for sugar to burn.
- Be sure that you use 12 ounces of chips. Some brands are skimping and only have 10 ounces. 10 ounces will not work and the fudge will not set.
- Print a recipe card to use every time. (Peanut Butter Fudge)
