Of all homemade candies, I can think of nothing that outranks that sweet deliciousness and varieties of fudge. Whether you want to impress guests or to savor when the mood strikes, my Creamy Peanut Butter Fudge is the perfect recipe to serve peanut butter lovers because it always brings instant smiles once it touches their lips. Trust me, but this light creamy confection will be the blond fudge you will want to make batches of year round once you sample it.
If you want to make your fudge nuttier with a crunchier texture, you can add 1/2 cup of chopped peanuts to this recipe. However, I am a purist when it comes to this one. I usually just keep mine smooth so it can slowly melt into your mouth instead of chewing more quickly because of nuts.
Another delicious fudge that I make is unusual. It is my Scrumptious Pumpkin Fudge that I hope you will try as well as my Creamy Peanut Butter Fudge.
My Creamy Peanut Butter Fudge
2 cups of sugar
1 cup of milk
1–7 oz. jar of marshmallow creme
1–12 oz. jar of peanut butter (creamy or crunchy)
1 teaspoon of vanilla extract
1/2 cup of chopped peanuts (optional)
Combine the sugar and milk in a 2-quart saucepan. Slowly bring this a boil starting on medium heat. Cook, stirring constantly to a soft-ball stage (234-degrees). (If you don’t have a candy thermometer, just get a cold glass of water and drop a little of the cooked mixture in. Press that ball and if it does not become gooey between your fingers, it is the right texture).
Remove the mixture from the heat and add the remaining ingredients. Pour into a buttered 9-inch pan; cool at room temperature.
When the fudge has set and is still warm, but into squares.
This recipe makes about two pounds of fudge.