Peanut Butter Fudge

By KennySD

Ingredients

• 1 cup margarine or butter (2-sticks)
• 4 cups granular cane sugar
• 1 1/2 ounces light corn syrup, plus enough evaporated milk to make 1 cup
• 1 jar (18 oz) peanut butter, smooth or crunchy
• 1 jar (7 1/2 oz) marshmallow creme
• 1 tsp pure vanilla extract
• 1/2 cup pecans, chopped (optional)

Details

Servings 54

Preparation

Step 1

Grease a 9-by-13-inch baking pan and, if desired, line prepared pan with overlaping sheets of either parchment or wax paper, greased on both sides, pushing paper into corners and up sides of pan, allowing excess paper to overhang pan edges to create handles. Set pan aside.

Melt margarine or butter in a large heavy-bottomed sauce pan over low heat. Add sugar, corn syrup and evaporated milk, stirring until well blended. Increase heat to medium-high and bring mixture to a boil. As soon as mixture reaches a boil, lower heat to medium and boil slowly, stirring continually, for 5 minutes (or until mixture reaches soft ball stage - between 234 and 240 degrees F).

Remove pan from heat, add peanut butter, marshmallow creme and vanilla, stirring until well combined (it should be a pale cream color). Stir in pecans, if desired. Pour mixture into prepared pan and let cool at room temperature on wire rack until firm (or, once cooled, place pan in refrigerator to speed firming). Remove fudge from pan using paper handles, peel off paper and cut into 1-inch squares. Store in an airtight container (layers seperated by wax paper) in the frige for up to a week.