My mother fudge recipe across this fudge recipe in a newspaper some 40 years ago. One taste and you’ll see why it doesn’t take long for a big batch to disappear.
In a large heavy saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Store in an airtight container in the refrigerator. Check out our best fudge recipes. When it comes to decadent, mouthwatering desserts, nothing quite compares to homemade fudge. It’s hard to pin down when the first fudge was invented, but it apparently existed in 1886.
A letter in the Vasser College archives reported that fudge was once sold for . 40 per pound at a grocery store in Baltimore, Maryland. Over the years, many types of fudge have been created, with the classic chocolate being a number one choice. Our Marshmallow Fluff peanut butter fudge is a creamy fudge with a twist that you are sure to absolutely love. You might be surprised to know that this fudge recipe only requires five ingredients, some of which you may already have chilling in your pantry.
If you need to set a timer, do so. Keep in mind that a rapid boil means that the mixture is constantly bubbling. If your mixture is trying to boil over, it is too hot, and you need to turn the heat down. This decadent snack is well-worth the extra conscious effort you need during this step — trust us! As you stir the mixture, it will thicken up, which Latimer says is another sign that it is almost time for you to add the peanut butter and marshmallow. After stirring for three minutes, add the marshmallow, peanut butter, and vanilla extract to the mixture, and stir vigorously to incorporate.
Once everything in the mixture is thoroughly combined, it’s time to add the fudge to the pan. If you are using an 8×8-inch pan, fill it with an even layer of the mixture. If you are using a 9×13-inch pan, Latimer recommends not spreading the mixture all the way to the sides of the pan. Once you’ve done that, all you have to do is let the fudge cool.
Once the fudge has thoroughly cooled, it is time to serve and enjoy. Simply remove it from the pan, and slice it into 1-inch squares. Be prepared for lots of compliments when this fudge is put out on the table, in addition to many requests for you to whip it up all over again when it’s gone. Latimer says that this fudge stores best at room temperature in an airtight container, but we’re guessing you will not need to worry about storing it — it’s just that delicious! Our Marshmallow Fluff peanut butter fudge is a creamy fudge with a twist that you are sure to absolutely love. Butter an 8×8-inch baking pan or glass dish lined with optional parchment paper. Combine the sugar and milk in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally.
Boil at a rapid boil for 3 minutes, stirring constantly, then remove from the heat. Add the Marshmallow Fluff, peanut butter, and vanilla extract to the sugar mixture, and stir vigorously to incorporate. Transfer the cooked fudge to your prepared baking dish, and smooth it out to an even layer. Allow the fudge to cool on a cooling rack to room temperature. Transfer to your refrigerator to cool completely before removing the slab of fudge and slicing it into approximately 1-inch squares to serve.