Peanut Butter Fudge

(NOTE:  Please read through the recipe before starting and have all your ingredients and tools ready to go.  Be careful when working with hot fudge)

Ingredients

• 4 cups bakers granulated white sugar

• 1/4 tsp Cream of Tartar

• 1/2 cup light corn syrup

• 2 sticks minus 2 tbls unsalted butter

• 1/2 cup whole evaporated milk

• 1/2 cup heavy whipping cream

• 1 tablespoon pure vanilla extract

• 1 cup High Quality smooth peanut butter (NOT PEANUT SPREAD)

• 1 cup small marshmallows

 Directions

Lightly grease a 9 by 13-inch pan and set aside.

In a large heavy saucepan, combine the sugar, corn syrup, butter, evaporated milk and cream. Cook over medium heat, stirring occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

Remove from the heat and stir in the remaining ingredients one at a time in this order.

CREME OF TARTAR  (Stir in immediately when removing pan from heat)

MARSHMELLOWS

PEANUT BUTTER

VANILLA.

Stir/Beat the mixture with a large wooden spoon...just to make sure things are well incorporated...should only take a minute. Pour into the prepared pan and let harden.

I do not recommend putting this fudge in the refrigerator. 

FIND MY RECIPES AT:                 tomsbananabread.com                 tomsfudgerecipes.com