I hope you had an extra sweet Valentine’s Day! If you didn’t get enough sugar, this post is for you.
Fudge is pretty much my favorite dessert ever. My grandma has been making it for family gatherings forever. And I eat it. I could eat an entire tray by myself with very little pushing.
So no need to ask me why my pants no longer button.
After spending the holidays making awkward groaning noises while eating it, my grandma finally just taught me to make it for myself. It made for a fun afternoon at her house and a week-long sugar high.
Worth every calorie.
She’s got the magic touch when it comes to fudge – but here’s the recipe if you want to try it at home. (Trust me. You do.)
Marshmallow Peanut Butter Fudge
Recipe via my gram
- 5 cups C&H Cane Sugar
- 1 large can of evaporated milk
- 1/2 cup butter
- 1 1/2 cups crunchy peanut butter
- 1 pint marshmallow cream
- 1 1/2 teaspoon vanilla
** Note from Gram: Do not, under any circumstances, buy generic ingredients. Splurge for the brand names. She insists this makes the fudge better. (And this goes across the board – evaporated milk, butter, pb, marshmallow cream and sugar.)
- Put sugar, butter and evaporated milk in a heavy pan. (Make sure it’s the heaviest-duty pot you have.)
- Bring to a rolling boil and boil for 10 minutes, stirring often. (The mixture will begin to thicken and start to change colors. That’s how you know you are ready.)
- Remove from heat and add the rest of the ingredients. Stir quickly until thickened with a wooden spoon or whisk.
- Pour into a 9×13 (or two 8×8) pan.
- Let stand several hours before cutting and devouring.