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2 cevaporated milk
4 cpeanut butter, crunchy
113-oz jar of marmallow cream
How to Make Peanut Butter Fudge
- Combine sugar and milk and cook over medium heat until it reaches a soft boil at 238 degrees on a candy thermometer.
- Remove from heat and add the rest of the ingredients.
- Pour onto a large cookie sheet (approximately 9x14). I typically lightly spray my pans before adding mixture.
- Let cool before cutting.