This recipe was given to me by my best friends mothe many years agor, So it is really Mary’s peanut butter fudge. Whatever you want to call it, it is the best peanut butter fudge I have ever eaten.
- Granulated sugar, Eagle Brand sweetend condensed canned milk, butter, water, salt, Skippy Brand peanut butter (Creamy or Chunky), Marshmallow cream or fluff, Reeses peanut butter chips,
- vanilla, chopped nuts (oprional)
- Peanut Butter Fudge
One 9 oz. package Reese’s peanut butter chips
One 10 oz. jar marshmallow cream/fluff
One cup Skippy brand peanut butter (smooth or crunchy)
Put ingredients into large bowl and microwave just long enough to
soften the chocolate chips. Set mixture aside.
Cooked syrup ingredients
4 cups granulated sugar
One can Eagle Brand sweetened condensed milk
1/3 cup water
One 4 oz. stick butter
a pinch of salt
Put ingredients in a large saucepan, stir to combine and cook over
medium heat until mixture comes to a full boil (stir constantly) once it comes to a boil
lower heat to low and cook for 6 minutes, stirring constantly.
Pour syrup mixture over dry ingredients and stir till combined and smooth. Add 2 teaspoons Vanilla
and One cup chopped pecans or walnuts. Stir to combine. Scrape into buttered 9″X13″ Pyrex dish.
Refrigerate till set, cut into squares, remove from pan and wrap well with foil wrap. Keeps well for 1 week.in fridge.