Sue Rouse's

Peanut Butter Fudge

Yield 3 Pounds
14 ratings


  • 3 cups sugar
  • 2/3 cup evaporated milk
  • 2 tablespoons white corn syrup
  • 1 tablespoon butter
  • 1 (7-ounce) jar marshmallow cream
  • 1 (12-ounce) jar smooth peanut butter


  1. Line a 13-by-9-inch pan with foil, letting ends hang over by 3 inches, and butter it off. In a medium saucepan, mix sugar, evaporated milk, corn syrup and butter. Cook over medium heat until mixture reaches the softball stage, 235 degrees on a candy thermometer. Remove from heat, add marshmallow cream and peanut butter, and stir well to blend. Let cool. Lift from pan with foil and cut into small squares before serving. Discard foil. Store airtight between layers of waxed paper.

Ingredients used in this recipe