This recipe is the perfect no-fail recipe for anyone who has not made fudge. It is super easy! It also originates from the label on the Kraft Marshmallow Creme Jar. Over the years, this recipe has changed, due to changes in packaging sizes of ingredients. This recipe is the new revised recipe. If you have the old recipe from years ago, please review this recipe for updates.
- 3 cups white sugar
- 3/4 cup (1 1/2 sticks) margarine or butter
- 2/3 cup evaporated milk, one 5 ounce can
- 1 dry measuring cup slightly rounded of creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 jar Kraft Marshmallow Creme, 7 ounces
- 1 1/2 cups chopped pecans or walnuts, optional
- Line a 9″ x 13″ pan or two 8″ x 8″ pans with parchment paper or foil, allowing it to hang over the edges for easy removal.
- Combine the sugar, margarine and evaporated milk in a large pan. Mix and bring to a boil over medium heat. As soon as the mixture starts to form a few bubbles, continue stirring and time candy for exactly 4 minutes. Remove from heat.
- Add the peanut butter and vanilla and mix until smooth. Add the marshmallow creme and mix well again. Mix in nuts if desired.
- Spread the fudge into the prepared dish. Place in a freezer or cold place until the fudge becomes completely cooled.
- Lift the foil and candy from the dish and onto a counter. Cut the fudge into squares.
- Store in an airtight container.
- Fudge will stay fresh for up to two weeks.
- Do not use natural peanut butter in this recipe.
- Do not use real butter in this recipe or it will make the fudge too greasy when combined with the peanut butter.
- The original recipe for this classic fudge called for cooking it 5 minutes. That’s when small cans of evaporated milk came in 6-ounce cans. Nowadays the milk comes in 5-ounce cans, thus decreasing the cooking time to 4 minutes.
- This candy freezes beautifully. Feel free to make it ahead and freeze it. Wrap it tightly in plastic wrap, then foil or an airtight container. I place wax paper between layers, but you really don’t need too.
- Yiled depends on the size pan you’re using and how big you want each piece to be. If you wan’t extra thick fudge, you can use one 9 x 9 inch pan. If you don’t want really thick pieces, use a 9 x 13 or two 8 x 8 pans.
- Serving Size: 20
Keywords: peanut butter fudge, candy, peanut butter, fudge, creamy, Christmas candy, holiday candy, fantasy fudge,