Peanut Butter Fudge

WTAJ Intern Matt Crawford and his mom, Karen, share a recipe for Peanut Butter Fudge!


Peanut Butter Fudge Recipe

Karen Crawford



4 cups sugar

1 stick of margarine

1 cup 2% milk

12 oz. peanut butter

1 - 7 oz. container of marshmallow crème

1 Teaspoon vanilla extract

2/3 cup of flour (sifted)


Spray 9x13 pan with cooking spray.

In saucepan; combine sugar, milk and margarine. Stir ingredients on medium heat. Constantly stirring, then turn up on medium-high heat. Once it starts to boil, count 5 ½ minutes, stirring till time is up. Remove from stove. Add peanut butter, marshmallow crème and vanilla; continue stirring well. Now add your flour a little at a time, constantly stirring until creamy. Pour in pan + put in fridge for 4 hours.



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