This fudge is so good and rich that it will lock your jaws. Really......it's the best especially if you love peanut butter.
1/2 cup butter
5 cups sugar
1-12 ounce can of evaporated milk
1-18 ounce jar creamy peanut butter (I love crunchy so that's what I use)
1-7 ounce jar of marshmallow cream
Butter sides and bottom of a large Dutch oven, leaving excess butter in the bottom of pan to melt completely. Add sugar and evaporated milk stirring well until sugar is dissolved. Bring mixture to a boil over medium heat stirring constantly until mixture reaches soft ball stage or a candy thermometer registers 235 degrees. Remove from heat and add peanut butter and marshmallow cream. With a wooden spoon beat the mixture until well blended. Pour into a greased 9x13 baking dish and allow the fudge to cool at room temperature. After the fudge has cooled cover with plastic wrap and do not refrigerate. I have found that putting fudge in the frig. causes it to get hard and I think it ruins the texture of the fudge. It gets grainy. My mom always put hers in the frig. but I stopped doing that and it really makes a difference.
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