Crunchy Peanut Butter Fudge

Fold in roasted, salted chopped peanuts if desired.

  • Ingredients

    • 1 jar Marshmallow Fluff, 7½ ounces

    • 2½ cups granulated sugar

    • ¾ teaspoon salt

    • ¼ cup butter — ½ stick

    • ⅔ cup evaporated milk—not sweetened condensed milk

    • 9 ounces chunky peanut butter by weight—approximately 1 cup

    Directions

    1. Grease your pan. Set a small bowl of ice water nearby.

    2. In a large, heavy saucepan, combine everything except the peanut butter. Stir over low heat until blended.

    3. Increase to medium and bring to a full rolling boil, stirring constantly. Start timing when it genuinely boils throughout.

    4. Maintain a gentle rolling boil while stirring. At 3½ minutes, drop a little mixture into the ice water. Wait about 10 seconds: it should gather into a soft, pliable ball between your fingers.

    5. If it won’t form a ball, cook another 30 seconds, then retest. The manufacturer says it usually takes 3½–5 minutes, but the test determines when it’s ready.

    6. Remove from heat and promptly stir in the chunky peanut butter.

    7. Spread into the pan and let cool completely until firm before cutting.