I saw this recipe on Lynn's blog during the time I was deciding what cookies to make for Christmas. She said how insanely addictive it was and with the name "killer crack peanut butter fudge" how could I not try it? I wasn't sure I'd like it but I had to make it.
My boyfriend was excited to hear that I was making fudge, and then he saw the ingredients as they were going into the pot. But once you taste it, your brain just forgets about that because it's so good. And it's really easy to make. If only all fudge could have this smooth and melty texture (instead of being grainy or like something between a brownie and fudge).
While I, my family members and a couple of friends were big fans of this fudge (even one person who said he didn't like fudge then tried it and really liked it), it was still too sweet for others. That's to be expected with fudge though - you do have to love sweet stuff. And yes this fudge is very peanut butter-y in the most perfect way. I'll make this fudge again and now I want to try making different types of fudge. Oreo cookie fudge? Ohh what about dulce de leche fudge, if that would even be possible.
Killer Crack Peanut Butter Fudge
Adapted from Cookie Baker Lynn
3 cups sugar
3/4 cup butter
2/3 cup (160 mL) evaporated milk
1 cup peanut butter
1- 7 oz (198g) jar marshmallow creme
1 tsp vanilla
Combine sugar, butter, and evaporated milk in a pot. Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly to prevent burning. Remove from heat. Add the peanut butter, stirring until melted.. Add marshmallow creme and vanilla; beat until well blended.
Spread in a buttered 9 x 13 pan. Cool at room temperature, then refrigerate. Cut into squares when firm.**
**I cut them when they weren't completely cooled, which was about an hour or two after I finished making them. I'd leave them ideally overnight before cutting them. I think that's why my fudge doesn't look very smooth on the sides.