I’ve made many batches of this fudge recipe with milk chocolate chips, but various migraine-related issues have put an end to my chocolate-eating days. Fortunately, I’ve always loved peanut butter fudge, and this recipe offers an easy alternative to chocolate. Much to my surprise (and delight), this fudge has a much richer peanut butter flavor that you might expect to get from peanut butter chips, though I do recommend using the Reese’s brand instead of generic.
This recipe makes a smaller batch and is not quite as sweet as my previous peanut butter fudge recipe, though both are delicious. While the original recipe calls for this to be refrigerated after pouring into the lined pan, I chose to leave it at room temperature to cool completely; you could certainly refrigerate it if you like, though refrigerating fudge can dry it out.
- 1 1/2 cups sugar
- 2/3 cup (one 5-ounce can) evaporated milk
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 1/2 cups Reese’s peanut butter baking chips
- 2 cups miniature marshmallows
- 2 teaspoons vanilla extract
Line an 8×8 baking dish with foil, extending foil over the sides.
In a medium bowl, combine peanut butter chips and marshmallows; set aside. Place vanilla in a small prep bowl; set aside.
In a medium saucepan, combine sugar, evaporated milk, butter, and salt; stirring constantly, bring to a rolling boil over medium heat and cook for 5 minutes. Note: you must continue to stir the mixture while it boils for 5 minutes; I stir with my non-dominant arm during this period so I don’t get too tired.
Remove from heat and add peanut butter chips, marshmallows, and vanilla extract. Vigorously stir until the mixture is smooth, about 3 more minutes. Pour into baking dish and allow to cool completely at room temperature before cutting.