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Melt Away Peanut Butter Fudge

(7 Votes)
Melt Away Peanut Butter Fudge
MAKES
50
CHILL TIME
8 Hr
COOK TIME
10 Min

This peanut butter fudge is so light and creamy it literally melts in your mouth. That's exactly why we decided to call this peanut butter fudge recipe: Melt Away Peanut Butter Fudge!

What You'll Need:
  • 3/4 cup (1-1/2 sticks) butter
  • 1 (5-ounce) can evaporated milk
  • 3 cups sugar
  • 1 1/2 cups peanut butter
  • 1 (7-ounce) jar marshmallow cream
  • 1 teaspoon vanilla extract
What To Do:
  1. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a medium saucepan over medium heat, combine butter, evaporated milk, and sugar; cook until mixture comes to a boil, stirring constantly. Boil 5 minutes, then remove from heat.
  3. Stir in peanut butter, marshmallow cream, and vanilla until thoroughly combined. Pour mixture into baking dish and spread evenly. Cool and refrigerate for 8 hours or until firm.
  4. Cut into 1-inch squares. Store in an airtight container.
Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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this looks so yummy! is it what we call Swiss fudge here in NH?

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This is the exact fudge recipe developed by Kraft. It is called Fantasy Fudge and the recipe is still on the marshmallow cream jar label. I have made this same recipe since the 60's.

This was the recipe my dear Mama always used...my favorite!!

I'm a huge fan of fudge recipes! I found this one easy to make. This is definitely a softer fudge, that's probably why it's called "Melt Away" because it really does melt in your mouth. The peanut butter flavor was amazing. I refrigerated mine overnight and it came out perfectly the next day.

Leave a comment...I MADE THIS AND IT TURNED OUT TASTY BUT ITS MORE LIKE TAFFY THAN STURDY FUDGE THATS EASY TO CUT. WHAT DID I DO WRONG???

Hi there! This Melt Away Peanut Butter Fudge makes a softer fudge. The Test Kitchen wanted to make sure that you used butter and not margarine in this recipe. They also said that using evaporated milk that is low in fat or fat free would affect the way that this fudge turns out. We hope that you enjoy this recipe as much as we did when we made it.

didnt set up , melts in mouth cause its melted b4 it gets to mouth, followed directions to a t , bumming wife , tasted awesome but way to soft to even cut,

Hi there! We're sorry that this recipe did not turn out well for you. We asked the Test Kitchen what could have gone wrong and had a few suggestions. First, the Test Kitchen wanted to make sure that you used butter and not margarine in this recipe. They also said that using evaporated milk that is low in fat or fat free would affect the way that this fudge turns out.

That was very helpful, Thanks Test Kitchen Team

Very upset at how this curdled after adding the vanilla. Has a rough bumpy look to it and excess oil. Tastes good but will not make a nice gift as I had planned.

Hi there! We're sorry that this recipe did not turn out well for you. We asked the Test Kitchen what could have gone wrong and had a few suggestions. First, the Test Kitchen wanted to make sure that you used butter and not margarine in this recipe. They also said that using evaporated milk that is low in fat or fat free would affect the way that this fudge turns out.

can you use mini marshmellows instead of marshmellow cream?

Hi there! When the Test Kitchen made this recipe, we used marshmallow cream and therefore cannot guarantee the outcome of this recipe if made with mini marshmallows. We think this recipe will not turn out right if made with mini marshmallows because the consistency of the marshmallow cream is necessary to combine with the fudge. Thanks and enjoy!

Is this powdered sugar or granulated?

Hi there! You'll need granulated sugar for this recipe. :)

It certainly sounds good, but with 3 cups of sugar, is it not cloyingly sweet?

can splenda be used instead of sugar

Hi there! The Mr. Food Test Kitchen has not used Splenda nor any other sugar substitutes in this recipe. We do not recommend using a sugar substitute for this entire recipe, as the structure of sugar is needed for the fudge to form. Thanks!

I'm not usually a fan of fudge because most times it's like over-the-top rich. However, when I tried this one it was magical. I love the texture and while it was sweet it wasn't overbearing. I guess the little bit of saltiness from the peanut butter helped to balance out the sugar. It also has a really good texture. Be careful because this fudge it sooooo good. A moment on the lips is a lifetime on the hips (but I think it might be worth it).

Mmm, mmm, mmm. Is there anything better than Peanut Butter Fudge? I didn't think so until I tried it made with marshmallow cream. This fudge is so good that I'm giving them out to neighbors as holiday gifts. Thanks for the great recipe Mr. Food!

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