Select Print Page

print recipe header

Peanut Butter Fudge

0 min
0 min
This recipe is quite simple to follow. The main thing to remember is to stir constantly while bringing ingredients to the soft ball stage.


2 T. corn syrup
1 T. white vinegar
1/2 C. butter
1 can evaporated milk
2 1/2 C. peanut butter
7 oz. jar marshmallow creme
2 1/2 C. sugar
1 1/4 C. semi-sweet chocolate chips


In heavy saucepan, combine corn syrup, vinegar, butter, evaporated milk...cook over medium heat; bring to boil (stirring constantly) and continue to boil until you reach soft ball stage. A good tip is to drop a pinch into cold water, if it stays together, the ingredients can be removed from the heat. After removing from heat, add marshmallow creme and peanut butter. Pour over 1 cup chocolate chips, then into foil-lined 9" X 13" cake pan. Sprinkle rest of chocolate chips on top for swirl effect.