Peanut butter and marshmallow combine their powers to create this deliciously sweet treat.
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INGREDIENTS
3 cups of granulated sugar
3/4 cup of unsalted butter
A pinch of salt
1 cup of heavy whipping cream
2 cups of white chocolate
3/4 cup of peanut butter
1 7-ounce of jar marshmallow cream
1 cup of mini marshmallows
1/2 cup of peanuts
SUPPLIES
A 9×13 baking pan
Some parchment
A large mixing bowl
A spatula
A saucepan
A thermometer
DIRECTIONS
Line the baking pan with parchment paper and set it aside.
Melt the white chocolate, then add it to the mixing bowl, along with the peanut butter, and marshmallow cream. Give that a bit of a mix and set it aside.
In a large saucepan over medium heat, add the sugar, butter, salt and heavy cream and mix until it’s combined, then stir occasionally.
Add a thermometer and cook until the temperature reaches 238 degrees F.
Carefully pour the mixture into the large mixing bowl with the other ingredients.
Mix until it’s fully combined.
Fold in the marshmallows and peanuts.
Pour the fudge into the lined pan and let it rest on the counter for about 15 minutes.
Transfer the fudge to the refrigerator and leave it for at least 3 hours, until it’s set.
Remove the fudge from the pan and cut it into whatever size pieces you’d like.
