Peanut Butter Fudge


IMG_20140829_090837[1] 09/09/2014

I cannot be held responsible for any impending diabetes that may come about if you try this. I am merely sharing a recipe for what could be described as a legal high.


  • 3 cups granulated sugar
  • 3/4 cup unsalted butter
  • 2/3 cup evaporated milk
  • 1 cup chunky peanut butter
  • 7 oz jar marshmallow fluff
  • 1 tsp vanilla extract


  1. Combine sugar, butter, and evaporated milk in a heavy saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat for roughly 5 minutes until a sugar thermometer reads 116C, stirring constantly to prevent scorching. Remove from heat. Add the peanut butter, stirring until melted. Add the marshmallow fluff and vanilla. Beat until well blended.
  2. Spread in a greased foil-lined 9 x 13 inch pan. Cool at room temperature, then refrigerate. Cut into squares when firm.

IMG_20140829_090758[1] This recipe is seriously easy and if stored in an airtight container in the fridge, will last for weeks (depending on your will power). I recommend using a sugar thermometer to heat the fudge to just the right temperature (the oft ball stage) as this is what gives it a brilliantly creamy and fudgy (believe it or not) texture but if you don’t have one then don’t go buying expensive equipment just for one recipe. You can just boil the mix of sugar, butter and milk in the pan for at least 5 minutes until the sugar has dissolved and it is bubbling quite a bit. Then continue to add the rest of the ingredients as stated. Remember to keep stirring the whole time or the sugar will burn. 


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