Peanut butter fudge with marshmallow fluff and evaporated milk

7½ oz jar Marshmallow Fluff
2½ cups sugar
¾ tsp salt
½ stick butter or margarine
5 oz evaporated milk (⅔ cup)
9 oz peanut butter (smooth or crunchy)

Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Increase heat to medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 3½ – 5 minutes to the soft ball stage*. Remove from heat, stir in peanut butter until mixed. Turn into greased pan and cool. Makes 2½ pounds.

*The soft ball stage is a test to see if the fudge has been cooked to the proper stage. Before you start cooking, fill a small dish with ice water and set aside. After you have brought the recipe to a full boil for 3½ minutes, dribble a few drops of the mixture into the ice water from a wooden spoon. After it cools in the water (about 10 seconds), you should be able to roll it into small ball with your finger tips. If you put it in your mouth, it will be slightly chewy. If it passes these tests, you are done and should remove the mixture from heat and add the remaining ingredients. Otherwise, cook for another 30 seconds and try the test again. Most of the time, cooking time will not exceed 5 minutes.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity, altitude, and cooktop temperature.

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allrecipes.com

1 rating · 1.5 hours · Gluten free · Serves 70

Allrecipes

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Peanut Butter Fudge with Evaporated Milk

Find this Pin and more on Recipes to Try by Daniel Foutz.

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Peanut Butter Fudge with Evaporated Milk

Find this Pin and more on Recipes to Try by Daniel Foutz.

Ingredients

Canned Goods

1 (12 fluid ounce) can Evaporated milk

Condiments

1 (18 ounce) jar Peanut butter

Baking & Spices

1 (2 pound) package Confectioners' sugar

Dairy

1/2 cup Butter

1 (7 ounce) jar Marshmallow cream

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Is evaporated milk or condensed milk better for fudge?

Unfortunately, you cannot use evaporated milk instead of condensed milk in fudge. You can substitute evaporated milk for regular milk in many instances, but it will not give the same rich, creamy taste that you get from the sweetened condensed milk.

Can you substitute marshmallows for fluff in fudge?

Yes, you can use your delicious homemade marshmallows to make fluff! However, you might need to increase the amount of corn or simple syrup in the recipe to 1 1/2 teaspoons per 1 cup of marshmallows. Start by adding the called-for amount. If the mixture isn't smooth enough, add the extra quantity.

Why won't my peanut butter fudge Harden?

What causes peanut butter fudge not to harden? Fudge not setting is often caused by the fudge mixture not getting hot enough or not being cooked for long enough. If it's really soft, you can try to reheat it, adding a little more milk. Bring it slowly back to a boil then try again - it should set firmer.

What makes fudge fudgy?

Under- or overcooking the sugar The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.