Easy Peanut Butter Fudge
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
1/2 cup whole milk
6 regular-sized marshmallows
3/4 cup white granulated sugar
3/4 cup packed light brown sugar
2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups smooth peanut butter
Directions
Lightly spray an 8x8-inch baking pan with cooking oil. Line with parchment paper.
Place the milk and the marshmallows in medium pan. Turn the heat to medium low and gently heat the milk. Stir constantly until the marshmallows have melted. If the milk starts to foam up too much, reduce the heat.
Once the marshmallows have melted, add both sugars and continue to cook on medium low heat while stirring until the sugars have dissolved and the liquid is smooth. Add the vanilla, salt, and peanut butter. Stir until smooth and incorporated into the batter.
Once the fudge batter is smooth and uniform, immediately pour it into the prepared pan and smooth out with spatula or butter knife.
Let the fudge cool to room temperature in the pan, then chill in the fridge overnight.
The next day, lift the fudge from the pan using the parchment paper and cut into 1-inch squares.
Store in an airtight container. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated.
