Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep Time
10 Mins
Cook Time
12 Mins
Chill Time
1 Hour
Yield
Yields: 64 1-inch squares

"I won a blue ribbon at our county fair for this fudge."

Caryn Crowston, 50, Mount Juliet, Tenn.

How to Make It

Step 1

Line an 8-inch square baking pan with foil, leaving a 2-inch overhang; mist with cooking spray.

Step 2

Combine butter, sugar, cream and corn syrup in a large, heavy saucepan. Place over medium heat and cook, stirring, just until sugar dissolves. Clip a candy thermometer to side of pan, taking care not to let it touch the bottom. Boil mixture without stirring until thermometer reads 234°F, about 5 minutes. Remove pan from heat, remove thermometer and let stand 10 minutes (do not stir).

Step 3

With a clean heatproof spatula, stir in peanut butter, marshmallow crème and vanilla until no streaks remain. Scrape mixture into baking pan. Allow to cool completely on a wire rack, then refrigerate at least 1 hour. Using foil overhang, remove fudge from pan. Cut into 64 1-inch squares.

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