Peanut Butter Fudge

by Kristi Lindzy
(Goshen, IN)

Peanut Butter Fudge

2 lbs. powdered sugar
½ c. butter
1 can (13 oz.) evaporated Milk
1 jar (7 oz.) marshmallow crème
1 jar (18 oz.) creamy peanut butter

Into a large, heavy pan, place powdered sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly until ingredients melt. Continue cooking to 235 on candy thermometer. Remove from heat; quickly stir in marshmallow crème and peanut butter. Stir well and pour into 2 – 8 x 8 x 2” buttered pans. When cold, cut into squares. Yields 6# of fudge.

*I use a 9 x 13 and it makes it a little thicker.


This was my Grandma Lindzy's recipe, so a definite family must for the Christmas holidays!!!