- 2 1/2 c. sugar
- 1/2 stick butter or margarine
- 1 can (5 oz) Evaporated Milk
- 1 Jar (7 1/2oz) Marshmallow Fluff
- 3/4 tsp. salt
- 9 oz Peanut Butter (creamy or chunky)
Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Over medium heat, bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in peanut butter until blended. Turn into greased pan and cool.Makes 2 1/2 pounds.
Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. The softball test can be found in any cookbook and on our website under frequently asked questions (FAQ).