Peanut Butter Fudge III

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Yield: 5lbs

    • Ingredients

  • 5cupssugar
  • 1cupmargarine( blue bonnet)
  • 1can large evaporated milk
  • 1cuppeanut butter( peter pan)
  • 1 (7ounce) jars marshmallow cream

    • Directions

  • Combine sugar, butter and milk in heavy cookware.
  • Mix well and cook on med. heat until boiling.
  • Let boil for 10 mins.
  • Remove from stove and addMarshmallow cream and peanut butter.
  • Beat well.
  • Pour into greased pan.
  • Letcool.
  • If you want chocolate add 1-12oz.
  • bag semi-sweet morsels in stead of peanutbutter.
  • She told me the trick was to get fine ground sugar.
  • Someone told me to makesure you have a good heavy pot.Like old pressure cookers.

    • Reviews

  • “Very good. I didn’t have fine ground sugar, but it turned out great. This took me about 35 minutes from start to finish.”

  • “The problem with fudge is,either it’s too soft or too dry and crumbly.This fudge was GREAT!DD says it’s the best I’ve ever made.I cooked it to a soft ball stage and it set up perfect.At this time, I have 2 pieces left.DD tried to make it at high elevation and without a thermometer,said it was grainy and too soft so they ate it over ice cream!Thank you hcopeland for a definately saved recipe.”

  • “Delicious! My mom used to make this same fudge every Christmas. It turned out great!!”

  • “I took this to work andrecived requests for more I thought it was a little too mushy but everone loved it so I am making it agian”

  • “This was wonderful.I made the Peanut Buttter exactly as directed!Thank you”

  • “Pretty good, but I think 10 minutes is too long to boil this. The texture wasn’t as creamy as I wanted. I made a separate, similar batch boiling the sugar mixture for just 5 minutes, and it turned out much better.”

  • “Excellent and easy.The only thing that would be better is if you could take out the calories.Thank you for sharing with us.”

  • “This fudge is awesome my family absolutely loved it. Thanks”

  • “This is my favorite fudge, I love that it makes a 9 x13 size pan of fudge so I have plenty to share. Thank you for posting. I used butter instead of margerine. I boiled it to a soft ball stage and buttered the pan before filling it. YUM!”

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