Peanut Butter Fudge #10 is a delightful treat that combines creamy peanut butter with a touch of marshmallow magic. The recipe is perfect for satisfying sweet cravings while offering a lovely texture that melts in your mouth. It’s an ideal indulgence for gatherings or a cozy night in.
When making Peanut Butter Fudge #10, you can swap out the peanut butter for almond or cashew butter if you prefer different flavors. Opting for natural nut butters can be a healthier choice, but double-check the consistency since some are thicker. For those with nut allergies, consider leaving out the nuts altogether or using seeds like sunflower seeds instead. Fresh ingredients contribute to a yummy fudge, so quality counts.
Fudge & Candy
Peanut Butter Fudge #10 Recipe
Ingredients
- 2 1/4 cups white sugar
- 3 1/2 cups brown sugar (1 lbs)
- 3/4 cup milk
- 1/2 teaspoon salt
- 2 1/2 cups peanut butter (18 oz)
- 1 (7 1/2 ounce) jar marshmallow cream
- 1 cup chopped nuts (I prefer toasted mixed nuts)
- 1 teaspoon pure vanilla extract
Instructions
- Combine 2 1/2 cups peanut butter, 1 (7 1/2 ounce) jar marshmallow cream, 1 cup chopped nuts, and 1 teaspoon pure vanilla extract in a small bowl; set aside.
- Grease a 9×9 pan and set it aside.
- In a heavy-bottomed saucepan, combine 2 1/4 cups white sugar, 3 1/2 cups brown sugar, 3/4 cup milk, and 1/2 teaspoon salt.
- Stir the mixture, bring it to a boil, and let it boil for 5 minutes.
- Remove the pan from heat and quickly add the peanut butter and marshmallow mixture, stirring to combine thoroughly as it hardens fast.
- Pour the fudge mixture into the greased pan and pat it down evenly.
- Allow the fudge to set before cutting; dip the knife in hot water for smooth slicing.
- Store the fudge in an airtight container to keep it fresh.
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If you’re looking for another mouthwatering treat, try the Peanut Butter Rice Krispie Treats. The blend of gooey marshmallows and peanut butter creates a nostalgic flavor that’s perfect for any occasion.