This recipe belongs to my mother and it is the creamiest peanut butter fudge ever.
Original recipe makes 1 – 9×13 inch dish
4 cups white sugar
1 cup light brown sugar
1/2 cup butter
1 (12 fluid ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 (16 ounce) jar peanut butter
1 teaspoon vanilla extract
- Grease a 9×13 inch baking dish.
- In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.
Calories: 357 kcal
Carbohydrates: 54.1 g
Cholesterol: 15 mg
Fat: 14.6 g
Fiber: 1.1 g
Protein: 5.9 g
Sodium: 140 mg