This fudge is delicious and super easy. It's the first time I've made fudge, and I honestly only chose this recipe because I never have evaporated or condensed milk on hand. I'm glad I did, and I'll definitely be making this recipe again and again.
I made three changes in this recipe: I used 1 cup (8 oz instead of 7 oz) of marshmallow creme, 2 cups (16 oz instead of 12 oz) of creamy peanut butter, and boiled my sugar mixture for about 5 1/2 minutes instead of 5.
I also mixed the peanut butter, marshmallow cream, and 1/3 cup of flour in my stand mixer (whisk attachment, though a paddle would work just as well I think) while my sugar mix cooked. When the sugar mix was done I turned the mixer back on and poured the sugar mix in, allowing it to melt the marshmallow and blend at the same time. When it was mostly blended I added the last 1/3 cup of flour. When mixed I poured it into a foil-lined pan sprayed with PAM, just to make it easier to pull out when it's cooled.
For those having trouble with gooey fudge, I suggest cooking your sugar mixture a little longer. It needs to be at 'soft ball' stage, forming a soft ball when dripped into a glass of cold water. Cooked too long may be the cause of the dry fudge some people were having.
Yummy! I can't wait to make more, and to try this recipe with chocolate.
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This fudge is delicious and super easy. It's the first time I've made fudge, and I honestly...