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Melt in Your Mouth Peanut Butter Fudge

This world is changing. It’s sad but true. It seems that it’s getting harder and harder to be able to find and purchase things made without chemicals or weird ingredients, and that my friends includes fudge. Malotodextrin alone has reared its head everywhere. Organic and non-organic. I’m no fan of the stuff and one thing I def. don’t want that in is my fudge.

Sugar isn’t good for you so I don’t make a habit of indulging in sweet treats often but this time of year, there’s just something about sharing some yummy goodies with those you love.

This recipe is not healthy. At…all. If you’re a Trim Healthy Mama plan user and follow me, this is not for you unless you are splurging a little. Okay, well maybe a lot. lol

Like I said, it isn’t healthy but it is divine! And is guaranteed to oooo and ahhhh all those who like peanut butter.

I tried many recipes and found this one to be my favorite years ago, so many so, that I don’t have a  clue where I got it. I would assume somewhere on allrecipes.com. I cannot take the credit for this recipe. But I can take credit for this batch that went to the Air Guard base with my husband early this morning. The batch that was devoured before 10am.

Gosh, I can almost smell this fudge through the screen. Would you believe that I made this peanut buttery fudge and chocolate quickies (homemade chocolate fudge with oats) and didn’t taste either?! It’s true! My kiddos were the taste testers. They didn’t mind. 😉 lol

This is the second time I have made treats this month and haven’t eaten any. I think I won a personal award for self-restraint! Whooo Hoooo…

Of course, I will be making this again soon for my own family and this time I will eat a little. Yum!

Okay… here’s the recipe.

*key note* Do not alter the ingredients whatsoever. I have and it changed everything!! You have been warned. 😉

  • 1 cup of Jiff Creamy Peanut butter (and Jiff only)
  • 1 cup marshmallow cream
  • 1 cup of white cane sugar (not all white sugars on the baking aisle are created equal. You want the sugar made from cane, not beets. This is vital! Beet sugar will alter this recipe and it will not be as good.)
  • 2/3 cup evaporated milk
  • 1 tsp. vanilla extract
  • candy thermometer

If you’ve made real fudge before, not the stuff from chocolate chips, then you’re already familiar with the soft ball stage. This recipe is uber-easy. All you do is mix the milk and sugar and cook on medium (I do mine a wee bit higher but I think my stove is tired lol) and then add all the other ingredients. That’s it!

Here it is in detail for those of you who have never ventured into homemade fudge land.

Welcome, friends. 🙂

1. Pour milk and sugar into medium size saucepan. Get your candy thermometer and attach it to the side of the pan. This will guide you and tell you everything you need to know about where your fudge is in its cooking process.
2. Cook milk and sugar on medium heat until your candy thermometer reaches where it says ‘soft ball’ If you don’t have a thermometer you can check if you’ve reached this stage buy dropping a small amount of the cooking syrup into cold water. If it’s reached that stage it will stick together and you will be able to roll it into a ball with your fingers in the water. This is a pain in my opinion, hence me using a thermometer. But, if you don’t have one, you can still make fudge! 😉
3. When it reaches soft ball stage, remove it from the heat and add all the other ingredients and stir until it’s mixed well.
4. Pour into buttered 8×8 pan and let cool.
5. Cut into squares and enjoy!!

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