Tragedy strikes as one of our host’s team is unexpectedly taken out of the competition! Who will make the finale? Join us as we recap the penultimate episode! Plus, Heather shares her EPIC Peanut Butter Fudge recipe!
Peanut Butter Fudge
1 stick unsalted better
1 12oz can evaporated milk
1 cup brown sugar
4 cups white sugar
1 tsp salt
2 tsp vanilla
1 7oz can marshmallow creme
1 16oz jar creamy peanut butter
Grease a 9×13 pan. Melt butter over medium heat in large saucepan, stir in milk and sugars. Bring to a boil stirring frequently. When mixture reaches a rolling boil reduce heat to low and boil without stirring for 7 minutes. While mixture is boiling, prepare other ingredients because at the end of the 7 minutes you will have to move quickly. When the time is up, remove from heat and immediately stir in vanilla and salt. Next add marshmallow creme and whisk until thoroughly combined. Continuing to move quickly, whisk in the jar of peanut butter until completely incorporated. Transfer immediately to 9×13 pan. Allow to cool completely before cutting into squares. Cover in plastic wrap or in ziplock bags or airtight containers to preserve soft texture. Fudge can be stored at room temperature for multiple weeks or frozen for multiple months.
Chocolate Fudge – substitute peanut butter with 1 1/2 bags chocolate chips of choice, about 3 cups. Increase salt to 1 1/2 tsp. All other instructions/ingredients remain the same
Nutella Fudge – substitute peanut butter with 1 jar of Nutella hazelnut spread. Increase salt to 1 1/2 tsp. All other instructions/ingredients remain the same
White Chocolate Peppermint – substitute peanut butter with 1 1/2 bags white chocolate chips, about 3 cups. Increase salt to 1 1/2 tsp and substitute vanilla with 1 tbsp peppermint extract. Top with crushed candy cane while fudge is still warm. All other instructions/ingredients remain the same