I’ve received many requests for peanut butter fudge, and my previous attempts have been decent but not quite been the flavor I wanted. Here is an updated version that gave me the taste and texture I was looking for:

1 1/2 cups granulated sugar
2/3 cup (5 fluid oz can) Nestle Carnation Evaporated Milk (2% low-fat can be used)
2 tbsp unsalted butter
1/4 tsp salt
2 cups miniature marshmallows
1 1/3 cups Reese’s Creamy Peanut Butter
1 tsp vanilla extract

Line 8-inch square baking pan with foil. TIP: To line a pan with foil, turn over and shape foil using the bottom of the pan. This will give the perfect mold to fit inside the pan (no, I didn’t think of this myself but I can’t remember where I heard it to give credit).

Combine sugar, evaporated milk, butter and salt in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes and remove from heat.

Stir in marshmallows, peanut butter and vanilla extract. Stir vigorously for 1 minute or until marshmallows and peanut butter are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces.


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