Never-Fail Peanut Butter Fudge

Ingredients:
​1 LB Light Brown Sugar
​1 Cup White Granulated Sugar
​1 Cup Evaporated Milk
​12 oz. Jar Creamy Peanut Butter
​8 oz.  Jar Marshmallow Fluff
​1 Stick Butter or Margarine
​1 Cup broken Walnuts, if desired

​Combine in a heavy saucepan, the brown sugar, white sugar and evaporated milk.
Bring to a boil over medium to medium high heat and let it bubble for a few minutes, the bubbles foaming up, then settling back down again, before testing for soft ball stage.
​(I test in a cup of cold water but make sure the ball forms roundly in my fingers.  This could take 20-30 mins.)
​When it reaches the soft ball stage, Remove pan from heat  Add the peanut butter, fluff, and butter or margarine.
​Beat with a wooden spoon until blended to a solid color and it starts to thicken.  The longer you beat it the harder will be the fudge so beat it til it feels thicker, but not too thick.
​If you want nuts, add them at this point and stir them in together well.
​Pour into a 9" x 13" buttered or lined pan/dish.
​Let it harden on the counter for a couple hours before cutting.
​Cut into pieces and refrigerate.
​I keep mine in covered plastic containers in the fridge.  

​Note:  If it starts to harden a bit while you are pouring it into the 9 x 13 pan, spread it as level as you can with your spoon.  Even if it gets too hard, its good.  If its a bit softer, it will take longer to harden while on the counter, but it still won't be a loss.

​Another Note:  I can no longer find these sizes of jars for some of the ingredients, so I just make a best guess and spoon out the Fluff and Peanut Butter by guess and by golly, always a bit more than less.

Last edited by quiltbea (10/24/2017 9:14 am)