Today I’m bringing you my family’s favorite sweet Christmas treat, peanut butter fudge! I can remember as a kid a lady always bringing my grandma peanut butter fudge at Christmas. Eventually she and my grandma both passed away. A few years ago, I remember how much I loved it at Christmas and decided to start making it myself.

I had never made fudge or candy of any sort myself. It had always intimidated me. Much to my surprise, it’s not hard at all. You don’t even need a candy thermometer for this recipe!

The hardest part of this recipe is stirring the mixture constantly. You will definitely get an arm workout! You will need that workout though because this peanut butter fudge is soooo addictive!

I find it helpful to get all of my ingredients prepped and ready. Since you are going to have to stir the mixture continuously, you won’t have time to gather your other ingredients while the fudge is cooking.

You will want to make sure you have a nice heavy pan for this. I feel like if you used a flimsy pan this could scorch. I’ve not read this anywhere, but for some reason I think it’s best to use a wooden spoon. Those are the two things I always make sure I use when I make this recipe.

This fudge makes great gifts for neighbors and friends. Wrap it up in some cellophane and put a cut bow on it. You will be popular, I promise you!

This peanut butter fudge recipe is seriously easy! Give it a try this Christmas season. You will love it!

Merry Christmas!

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Peanut Butter Fudge

This is a perfect sweet treat for the peanut butter lovers!

Course Snack

Cuisine American

Prep Time 10 minutes

Servings 40

Ingredients

• 3 c sugar
• 5 oz evaporated milk (about 2/3 cup)
• 3/4 c butter
• 7 oz marshmallow creme
• 1 c creamy peanut butter
• 1 tsp vanilla

Instructions

1. Line a 9-inch square pan with foil, with ends of foil extending over sides.  Bring sugar, butter and milk to a full rolling boil in a large saucepan on medium heat, stirring constantly.  Cook 4 minutes, stirring constantly.  Remove from heat.

2. Add peanut butter and marshmallow creme; stir until completely melted.  Add vanilla; mix well.

3. Pour into prepared pan.  Spread to evenly cover bottom of pan.  Cool completely before cutting into 1-inch squares.

I don’t know about where you are, but where I am it is currently snowing.  I can’t believe that it’s just the beginning of December and we have already had snow several times.  It definitely seems like we are in for a loooooong, colllllllld winter.  When the temperatures are this cold, all I want is soup.  So I guess you can expect a lot of soup recipes from me here in the next several months.  I have toyed around with doing a “Souper Sunday” series.  We shall see.

The first soup up for this winter is Taco Soup.  I know everybody has a recipe for it, but there are a few tweaks I make to mine that makes it the best!  The fact that it can be made in a slow cooker makes it even better!