I haven’t had the energy of past years to produce candy like I normally do at the Holidays but I was up to a couple of quick batches of fudge, using the cheating method of marshmallow creme. You do what you got to do when pregnant I figure! This recipe is for my brother who loved getting it. So a bit late on the recipe, but ah well!
I use Solo Marshmallow Creme as it comes in recipe ready 7 ounce tubs and has no artificial coloring added (Kraft’s has Blue added). I can sometimes find it at Dollar Tree stores so I always check during November/December!
Peanut Butter Cherry Fudge
- 2½ cups granulated sugar
- 5 ounces evaporated milk (canned)
- 1 stick butter (8 Tablespoons)
- 12 ounces semi-sweet chocolate chips
- 7 ounce tub Solo Marshmallow Creme
- ¼ cup peanut butter (preferably unsweetened)
- ¼ cup Dried Cherries
- 1 tsp pure vanilla extract
Have all the ingredients measured out. Line an 8×8″ glass baking dish with parchment paper or foil, set aside.
In a tall and heavy saucepan add the sugar, milk and 1 Tablespoon of the butter. Put over medium-high heat, stirring gently until it boils, bring up to 233°, add the remaining butter (cut up a bit) into the hot mixture (use a spoon to do the transfer so you don’t splash yourself!!), stir till melted and the mixture has come back to a full boil. Turn off the heat, add in the remaining ingredients and stir quickly until the marshmallow is fully incorporated.
Scrape into the prepared dish and knock the dish gently to evenly spread the fudge. Let fully cool down, you can refrigerate to speed it up. Pop out the parchment paper and peel off. Cut with a large smooth knife or pizza cutter into pieces. Store tightly wrapped and refrigerated for best results.