Now, I'm not a huge candy maker. But fudge is one of those things that I make every year, and even better than the yawn-worthy regular chocolate fudge is that fantastic stuff known as peanut butter fudge.
Creamy, very velvety and luscious. I've had issues in the past with peanut butter fudge recipes - they always seemed to turn out crumbly and grainy. Not this rich confection, though! It is going to be my new standard. The added benefit is that the recipe makes A TON - I halved it, and still had lots to give out to family and friends. Awesome :)
Peanut Butter Fudge
(from Jan's Sushi Bar)
2 1/2 c. sugar
1/2 stick butter
1/4 c. light corn syrup
1/2 can evaporated milk
20 oz. peanut butter
2 healthy Tbsp. marshmallow cream
Butter a 9 x 9 inch pan well and set aside.
Mix the sugar, butter, evaporated milk and corn syrup in a large, heavy pot over medium heat and bring to a boil. Cook without stirring until the mixture reaches softball stage (235 F - 240 F).
Remove from heat and quickly stir in the peanut butter and marshmallow cream; beat well with a large wooden spoon and pour into the buttered pan.
Cool at room temperature until set and cut into squares.