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Ingredients
- ½ cup brown sugar, packed
- 2 cups sugar
- 4 tablespoons butter
- ½ cup milk
- 1 cup peanut butter
- 1 cup mini marshmallows
Instructions
- Start by boiling both sugars, butter, and milk in a pot until it reaches 236°F, then immediately stop.
- Add in the peanut butter and marshmallows and whip until it starts to thicken.
- Pour into a buttered 8×8-inch pan. You could also line the pan with parchment paper to make it even easier to lift the fudge out if you’d like to.
- It takes about one to two hours for the fudge to harden completely. Wait until cooled to room temperature and slice into squares.
Notes
- Make sure you have a good candy thermometer to precisely measure the temperature of the mixture.
- You could also line the baking dish with parchment paper or aluminum foil to make it even easier to take out if you’d like to.
- To help cut the fudge after chilling, score a grid on the top of the fudge when it is barely set but still warm.
