The most traditional treat for Valentine’s Day is chocolates BUT when fudge becomes an option, I’m all #teamfudge. My grandmother introduced this fudge recipe recently in our family Christmas cookie boxes (I talked more about these cookie boxes in this post) and immediately, I was hooked. So much so that my husband didn’t get any because it was consumed so quickly… I blame pregnancy.
This white fudge recipe is equal parts creamy, peanut buttery, sweet & just plain delicious! It makes A LOT but doesn’t last long because its THAT good.
Another special thanks needs to be given to my wonderful grandmother, Meemee, as she shared this recipe and once again, we were able to FaceTime together to ensure it was perfect!
- 1 stick of butter
- 3 cups of sugar
- 2/3 cup carnation evaporated milk
- 7 oz. jar of marshmallow creme
- 2 cups creamy peanut butter
- 1 tsp vanilla
- Combine sugar and evaporated milk in a medium sauce pan on medium high heat. Mix these two well prior to adding the butter. Allow butter to melt.
- Bring to a boil and boil for 10 minutes or until mixture becomes thickened. Stir frequently so the mixture does not burn on the bottom.
- Remove from heat and add marshmallow creme, peanut butter & vanilla.
- Beat until creamy.
- Pour mixture into a 9.5 x 13″ dish and allow to cool.
- I used heart shape cookie cutters to slice but these can easily be enjoyed in more traditional squares. Enjoy!