Peanut Butter Fudge

1 Cup sugar
1 Cup light brown sugar - firmly packed
1 Cup evaporated milk
4 TBSP. light corn syrup
Pinch of salt
1 Cup large marshmallows - cut in pieces
½ Cup Peanut Butter
2 TBSP. butter
1 Tsp. vanilla

In a medium saucepan, cook sugars, milk, syrup and salt to the soft ball stage (240° on candy thermometer)

Just before removing from heat add marshmallows, peanut butter and butter.

Stir until blended and set aside to cool.

Add vanilla and beat.

Pour into a buttered 8x8" pan. Cool completely. Store in airtight container.

** NOTE: I've found that a candy thermometer is the best when trying to make candies that mention soft or hard ball stage - otherwise you're just wasting your time trying to guess. And they're relatively cheap and easy to find any grocery or drug store usually carries them).

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