I love to eat fudge at Christmas time. For many years, my stepmother made us her version of See’s Fudge, but this year I decided to try this recipe for Peanut Butter Fudge, and I’m glad I did because it’s every bit as good. The ingredients are similar except that you use peanut butter instead of chocolate chips and pecans instead of walnuts.
The recipe makes about five pounds of fudge, so there will be plenty to share with friends, and when you do, you will surely bring smiles to their faces!
Recipe Courtesy of Gayle Carter/Adapted by Winner Dinners
Makes about 5 pounds
1/2 cup butter
1 (12-ounce) can of evaporated milk
5 cups sugar
1 (13-ounce) jar of marshmallow cream
1 (1-pound) jar of peanut butter
1 cup chopped pecans
Butter a 9×13 pan and set aside. Combine the butter, evaporated milk and sugar in a large saucepan. Bring to a hard boil over medium high heat, stirring constantly. Boil for exactly 5 minutes without stirring much. Remove from heat. Immediately stir in marshmallow cream and peanut butter. Add the pecans. Pour into the 9×13 pan. Let cool and cut into squares. Store in the refrigerator.