There is no better sweet to me than good peanut butter fudge. However, I must admit that I am something of a peanut butter fudge snob. There are many peanut butter fudges sold in stores and market stands that I do not think taste good.
To me a good peanut butter fudge is smooth, creamy and tastes, well, of peanut butter. I have had many that are gritty and seem devoid of peanut butter flavor.
I find this recipe not only delicious, but also easy.
My mom got the recipe in the late 1960’s from an insert in an electric bill. It was by far my favorite of all the candy and cookies she made. Plus, it does not require a candy thermometer, the waiting or the amount of beating of the traditional fudge she also made.
I have made hundreds of batches over the years myself. In fact, it is the one thing I always make at the holidays even if I did not make anything else.
Oh yeah, it makes an excellent chocolate fudge too.
Recipe: Electric Skillet Fudge
- 2 c. sugar 3 tbsp. butter
- 1 c. evaporated milk
- 1 c. marshmallow cream (or ½ c. mini marshmallows)
- 1 12 oz. jar peanut butter (or 1 ½ c. semi-sweet chocolate chips)
- 1 tsp. vanilla
- Combine sugar, butter, and milk in an electric skillet on 280 degrees.
- Cook for 5 minutes after coming to a foil boil, stirring constantly.
- Add peanut butter, vanilla and marshmallow.
- Stir well.
- Pour in buttered pan and cut.
You need a decent electric skillet that holds the temperature at the desired setting.
It is easiest to cut with a plastic knife when still very warm.
Allow to cool completely in pan after cutting.