With 15 Grandkids I make fudge every Christmas. They all ask for Peanut Butter so I try different ways to make it. This is the newest for this year and the test batch came out delicious. It's a simple add to my traditional Peanut Butter recipe.
1Rub 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.
2Insert a candy thermometer and continue to cook until it reaches a full boil. Continue stirring until it reaches soft ball stage, 235 degrees.
3Remove from heat.
Add Fluff, peanut butter and remaining butter. Stir throughly and pour into an 8x8 or "fudge" pan.
4place 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.