Creamy Peanut Butter Fudge

Fudge is a Christmas tradition in our house. I've been making my cookies & cream fudge for over a decade now, so it's the gold standard that all other fudge recipes get compared with. And let me tell you, my kids said they have found a new favorite in this creamy peanut butter fudge! It's smooth, rich, and full of flavor. I will definitely be adding this recipe to our annual holiday baking list!

Creamy Peanut Butter Fudge
Yield: 9x13 pan

Ingredients

• 2 1/2 cups sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 oz can) evaporated milk
• 1/3 cup creamy peanut butter (I use Jif)
• 7 oz jar marshmallow creme
• 10 oz pkg peanut butter chips

Directions

1. Line shallow 9x13 baking pan with parchment paper (leave extra hanging over two longer edges for easier removal after cooling); set aside.
2. Combine sugar, butter, and evaporated milk in medium, heavy-duty saucepan over medium heat. Bring to full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
3. Stir in peanut butter, marshmallow creme, and peanut butter chips; mix until smooth.
4. Pour fudge into lined pan.
5. Cool at room temperature until pan is no longer warm (about 2-3 hours). Then move pan to refrigerator to chill (about 1-2 hours).
6. Lift fudge from baking pan using parchment "handles" and discard parchment. Cut into small pieces. Store in refrigerator in airtight container.

Recipe adapted from Art and the Kitchen.