We love fudge when it gets close to Christmas time. Christmas candy and treats are the best. Some of our favorites are Candied Pecans, and Eggnog Cookies. My 7 year old has been asking to make this easy recipe since the middle of November. Peanut butter is also a favorite flavor among many in my home. Combining the two we came up with this peanut butter fudge that is going to be just as requested as our plain chocolate fudge. It is so smooth and soft. It is hard to eat just one piece. Package these up and they would be great for christmas neighbor gifts.
Just a few tips:
- This is a soft fudge. While I boil it for 5 minutes you can increase that time to 6 minutes if you want a harder fudge.
- Use butter, not margarine. Use name brand chips not store brand. Use quality ingredients to get the best results.
- If your fudge comes out crumbly when you cut it that means you boiled it too long.
- Use a heavy bottom pan so that when you pull it off the heat to add in the chips the mixture will stay warm for a few minutes. Add in the chips and stir like crazy until they melt. Do not let it cool too much before placing it in the pan. The faster the better.
- 1 (7 ounce) jar marshmallow cream
- 1½ cups white sugar
- ⅔ cup evaporated milk
- ¼ cup butter
- ¼ teaspoon salt
- 2 cups which is 1 (11 ounce) bag peanut butter and milk chocolate morsels
- ½ cup chopped pecans
- 1 teaspoon vanilla extract
- Line an 8x8 inch pan with aluminum foil with the sides extending to grab onto later to pull it out. Set aside.
- In a large heavy bottomed saucepan over medium heat combine marshmallow cream, sugar, milk, butter and salt. Slowly bring to a full boil. Cook for 5 minutes while constantly stirring.
- Remove from heat then add in the peanut butter and milk chocolate morsels. Stir until smooth. Add in the nuts and vanilla. Stir to fully incorporate all ingredients.
- Pour into the foil lined pan.
- Chill in the refrigerator for 2 hours, or until firm.
- Fudge will keep for about a week if kept covered in the refrigerator. Bring to room temperature to serve.