Recipe Background
Rich, creamy fudge with peanut butter and marshmallow creme; boil sugar and milk for three minutes for perfect texture.
Peanut butter fudge is like a comforting embrace on a cold day. Rich and creamy, it combines the nutty depth of peanut butter with the fluffy sweetness of marshmallow creme. As it comes together, the kitchen fills with the warm, nostalgic scent reminiscent of childhood candy stores. Stirring the mixture to a smooth, velvety consistency becomes a tactile delight, offering a meditative pause in your day.
This fudge isn't just about flavor; it's an experience in textures. The snap of the set fudge contrasts beautifully with its soft, melt-in-your-mouth interior. One key to achieving this blissful bite is ensuring the sugar and milk boil for exactly three minutes. This simple step sets the fudge up for the perfect balance of firm and creamy. Invite friends to share it, perhaps over coffee. They’ll likely reminisce about family gatherings or neighborhood bake sales as they savor each square.
Cutting the chilled fudge into neat squares is immensely satisfying. The clean lines reveal the smooth interior, promising a moment of indulgence in each bite. Whether gifting a tin or sharing with loved ones at home, this recipe offers a touch of sweetness that’s hard to resist. It’s a treat that brings joy to both the maker and the eater, connecting generations through shared delight.
Ingredients
- 2 teaspoons butter softened
- 2 cups sugar
- 1/2 cup whole milk
- 1 1/3 cups peanut butter
- 1 (7-ounce) jar marshmallow creme
Directions
- Line an 8-inch square baking dish with aluminum foil, grease it with butter, and place it on a wired rack.
- In a heavy saucepan over medium heat, add the sugar and the milk, bring to a boil, and cook, while stirring constantly, for 3 minutes.
- Transfer the milk mixture from the heat.
- Stir the peanut butter and the marshmallow creme into the milk mixture until it is blended.
- Immediately pour the peanut butter mixture into the prepared dish, spread it out evenly, and let it cool slightly.
- Refrigerate the peanut butter mixture until it is firm, about 6 hours and up to overnight.
- Lift the peanut butter fudge out of pan using the aluminum foil, discard the foil, and place the fudge on a cutting board.
- Use a sharp knife to cut the peanut butter fudge into squares.
- Serve.
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