Ingredients: |
Ingredients:
▢ 2 cups granulated sugar , 420 grams
▢ 2/3 cup whole milk, Yes, you must use whole milk – 160 grams
▢ 1 tsp vanilla extract
▢ 1 cup peanut butter, Do not use natural or crunchy peanut butter – 250 grams
▢ one 7-ounce jar marshmallow fluff, 198 grams
|
Directions: |
Directions:Prep: Spray an 8×8 pan with nonstick spray, then line with aluminum foil. Butter the foil well. Read through the recipe before you begin – it's an easy recipe, but you want to know what you're doing before you start, because you will need to keep things moving once you start cooking the fudge. Measure out all your ingredients and have them ready to go, with a medium pot, instant read thermometer, wooden spoon, and two spatulas – lightly spray one of them with nonstick spray to get the mallow fluff out of the jar more easily.
Make the Fudge: Add sugar and milk to a medium/large saucepan over medium heat. Boil sugar and milk together, stirring constantly, until it reaches soft ball stage – 235℉ on an instant read thermometer. Remove from the heat and immediately add the vanilla, peanut butter, and marshmallow cream. Stir vigorously until everything is completely combined and smooth. Immediately pour into your pared pan and smooth the top with a spatula.
2 cups granulated sugar, 2/3 cup whole milk, 1 tsp vanilla extract, 1 cup peanut butter, one 7-ounce jar marshmallow fluff
Chill: Let the fudge cool on the counter for 30-60 minutes or so, then pop in the fridge to chill for another 1-2 hours, or until completely cool and firm.
Note: I know some people say not to store fudge in the fridge as it will become dry and crumbly, but that has NEVER happened with this recipe. If it becomes dry and crumbly, that's likely because it was cooked past the 235℉ mark. I know you can technically store fudge at room temperature, but it always seems weird to me to leave it out from a food safety standpoint, and I absolutely love it cold from the fridge!
Serve & Store: Once chilled, slice and enjoy! Keep fudge in an airtight container in the fridge for 1-2 weeks, using wax paper between layers of fudge. Or, freeze for 3-6 weeks. Thaw in the fridge overnight. |
This recipe for Grandmas 5 ingred peanut butter fudge is from