Time
0 min
Serving
70 persons
Calories
121
The powdered sugar in this peanut butter fudge recipe dissolves nicely and makes this fudge smooth and creamy!
Ingredients
- butter: 0.5 cup
- evaporated milk: 1 can (12 fluid ounce can)
- confectioners' sugar: 1 pack (2 pound pack)
- peanut butter: 1 jar (18 ounce jar)
- marshmallow cream: 1 jar (7 ounce jar)
Metric Conversion
Stages of cooking
-
Butter a 9x13-inch pan.
-
Melt butter in a large saucepan over medium-high heat. Add evaporated milk and sugar. Bring to a rapid boil. Stir and boil for 7 minutes.
-
Remove from heat. Add peanut butter and marshmallow cream and stir until completely blended. Pour into the prepared pan and refrigerate until set, 1 to 2 hours. Cut into squares.
