World's Best Peanut Butter Fudge

Of all our Christmas traditions, one of my favorites is making fudge.  Every year we make at least 12 pounds of fudge!

My chocolate fudge recipe (click here for that recipe) is awesome.  It was given to me by my mother, who got it from an old church cookbook.  Aren't those the best?

To be honest, although I like peanut butter, I'm not a big fan of most peanut butter fudge.  But this peanut butter fudge recipe is different.  Why?  Because there's no peanut butter in it.  Want to know what IS in it?

That's right!  Reese's Peanut Butter Chips!  A secret ingredient for a spectacular batch of peanut butter fudge.

Peanut Butter Fudge

4 1/2 cups sugar

pinch of salt

2 Tablespoons butter

12 ounce can evaporated milk

24 ounces Reese's peanut butter chips (4 cups, which is about 2 1/2 packages)

2 7-ounce jars marshmallow creme

2 cups chopped nuts (optional--I use pecans)

Butter a pan for the fudge. A 9 x 13 pan works well for thick fudge; a small sheet pan is good for slightly thinner fudge.

Place peanut butter chips, marshmallow creme, and chopped nuts into bowl. Set aside.

Combine sugar, salt, butter, and milk in heavy saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. As soon as the mixture comes to a boil, set a timer for six minutes. Boil, continuing to stir, for exactly six minutes. Remove from heat and pour immediately over other ingredients. Stir until all the peanut butter chips are dissolved.

Pour into buttered pan. If you can bear to wait, let stand one hour before cutting.

This recipe makes six pounds of fudge, so you'll have plenty to eat and plenty to share. And believe me, the people you share with will be very, very grateful. 

Do you make Christmas candy?  Have any special recipes you'd like to share?

I'm joining Karianne at Thistlewood Farms for a Holiday Recipe Link-Up Party.