Marshmallow fluff and peanut butter chips are used to make this peanut butter fudge. It’s not only tasty and creamy, but it’s also really simple to make!
3 cup sugar
¾ cup butter or margarine*
⅔ cup evaporated milk
3 cup peanut butter chips
1 (7 oz.) jar marshmallow cream
1 teaspoon vanilla
2 tablespoons unsalted butter melted
Line 9 inch square pan with foil or parchment with edges extending over the sides.
Brush bottom and sides of the lined pan with melted butter.
Combine sugar, butter or margarine, and evaporated milk in 2 ½ quart sauce pan.
Bring to full rolling boil over medium heat STIRRING CONSTANTLY.
Boil for exactly 4 minutes (set your timer) CONTINUE STIRRING CONSTANTLY.
Remove from heat.
Add peanut butter chips and marshmallow cream. Stir until combined.
Add vanilla, and stir to combine.
Pour into prepared pan.
Let the fudge cool and set up before cutting.
To cut pull the fudge out of pan by pulling up on parchment paper or foil that over hangs the edges.
Store in an air-tight container.
*Butter will burn more easily. Use margarine if you are a newer baker or if you tend to burn things.
3 cups peanut butter chips is just under 2 10 oz. packages.