Peanut Butter and Jelly Fudge
How to Make Peanut Butter and Jelly Fudge
- Rub some of the butter on the sides of the saucepan to help prevent sticking.
Add sugar, evaporated milk to saucepan.
Heat over med-high heat, stirring constantly until sugar is dissolved and mixture is smooth.
- Insert a candy thermometer and continue to cook until it reaches a full boil. Continue stirring until it reaches soft ball stage, 235 degrees.
- Remove from heat.
Add Fluff, peanut butter and remaining butter. Stir throughly and pour into an 8x8 or "fudge" pan.
- place dollops of jelly on top and run knife through to marble.
Allow to set at least 2 hours or overnight.
Cut and enjoy!
HINT: I find that marshmallow "creme" tends to make a softer fudge. I did not care for the way it set, but if you prefer softer fudge then by all means use the creme instead of the Fluff.