I dug this one out of my photo archives! Peanut Mallow Fudge. I got this recipe from one of those tiny little cooking booklets you get at the grocery store. You can also find the recipe online here.
I made it for the office, not sure why. Probably just because I wanted to make something, and fatten up some of my office people. After all, the pictures were dated December 15, 2008. So within a couple of weeks, people would have been joining the Buffalo Club in the first week of January. Usually, the last week before the Buffalo Club starts, people would really pack on some pounds! It would be called the feeding frenzy week. It is, after all, easier to lose 10% of your body weight if you weigh more.
The ingredients involved here are creamy peanut butter, powdered sugar, regular sugar, evaporated milk, miniature marshmallows, semisweet chocolate chips, sweetened and unsweetened baker’s chocolate, vanilla, and dry roasted peanuts. As I promised on my previous postings, I will update this post with pictures if I make this again for the office people. Maybe in December / January? 😉
First you line your 9 x 13 pan with aluminum foil. This is just to make it easier to lift off the fudge when it’s all said and done. Leave an inch or more of foil over hanging at the sides of the pan. Grease the foil with the PAM spray, and set it aside.
In a bowl, mix in the peanut butter with powdered sugar until well blended. Then roll this mixture into 24 – 1 inch balls. Put them inside the lined pan, with even spaces in between. If you think the 1 inch ball is too big for your taste, adjust the size. It is going to be quite a rich and creamy candy, so you can make the peanut butter balls smaller and cut the candy smaller as well.
Then, in a medium sauce pan, heat the butter, granulated sugar, and evaporated milk to a boil. Make sure the sugar melted during this process. Let it continue boiling for 3 more minutes without stirring, and then turn off the heat and remove the pan.
Stir until they are dissolved.
Stir until the chocolates are melted.
Stir in vanilla, and then pour the fudge into the baking pan. Smooth out the surface.
Then press the remaining marshmallows and roasted peanuts onto the top of the fudge.
Cool completely, and then you can cut them into an inch pieces. I put them into candy papers so they would not stick to each other.
1/2 cup creamy peanut butter
2/3 cup powdered sugar
1/2 cup butter
3 cups granulated sugar
1 cup evaporated milk (from 12-oz can)
1 bag (10.5 oz) miniature marshmallows
1 cup semisweet chocolate chips
8 oz sweet baking chocolate, chopped
1 oz unsweetened baking chocolate, chopped
1 teaspoon vanilla
2/3 cup dry-roasted peanuts
Line bottom and sides of 13×9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; grease foil with butter. In medium bowl, stir peanut butter and powdered sugar until well blended. Shape into 24 (1-inch) balls. Place balls evenly in foil-lined pan.
In 5- to 6-quart saucepan, cook butter, granulated sugar and evaporated milk over medium-high heat, stirring constantly, until sugar is dissolved. Heat to full boil, stirring constantly. Reduce heat to medium. Boil uncovered without stirring 3 minutes. Remove from heat.
Stir in 3 cups of the marshmallows until melted. Add chocolate chips, sweet chocolate and
unsweetened chocolate, stirring rapidly until all chocolate is melted and mixture is smooth. Stir in vanilla. Quickly pour mixture over peanut butter balls in pan. Press peanuts and remaining marshmallows into top of fudge. Cool completely, about 1 1/2 hours.
Using foil handles, lift fudge from pan to cutting board; remove foil from sides of fudge. Cut into 8 rows by 6 rows.