Peanut Butter Fudge
This is a variation of Mexican Skillet Fudge. I just winged it because it's such a pain to boil it, ala the usual recipes.
My momma used to make the real deal, and it was ...hard? crystaly? definitely not smooth. I had no idea pb fudge was supposed to be smooth! Turns out that undissolved sugar in the syrup will cause that. I add a pinch of sugar just before adding the vanilla sometimes - on request from my brother.
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2 cwhite sugar
1/2 tspsea salt (or regular)
1 cevaporated milk
1/2 cmini marshmallows
3/4 to 1 ccrunchy peanut butter
How to Make Peanut Butter Fudge
- Prep: butter one 7x11 biscut pan(s), or whatever size pan you have available. Obviously, the larger the pan, the thinner the finished product (which could be a good thing!). (update: I like to sprinkle a drop or two of water in the pan, then line it with plastic wrap, instead of the butter. Easier to remove the fudge.)
- In an electric skillet, add the sugar, and salt. Stir to combine. Add butter and milk, then stir again. Set skillet temp to the mark between 320 and 350. Stir frequently.
- When the syrup begins to bubble around the heat ring set digital timer to 5 minutes. Stir constantly, especially around the heat ring. I use a silicon spatula.
- After 5 minutes, turn temp to warm. Add vanilla. Stir. Add marshmallows and chips. Stir until both are melted. Remember to turn off the skillet!
- Pour (or spoon) into prepared pan. Let cool until almost set, then cut into desired size.