I’m sorry. I really am. Most of us are making resolutions to be healthier (myself included), and here I am posting a recipe that includes 5 cups of sugar. Please don’t hate me.
I will say, though, this is a recipe I need to share with y’all. This is the fudge that my Mom makes every holiday season. My Memaw makes a very similar version as well, except she swears by marshmallow cream instead of marshmallows.
I finally got the guts to give this recipe a whirl the week of Christmas, and I’m happy to say that I didn’t completely mess it up! I ended up slightly overcooking mine though, so it wasn’t quite as creamy as Mom makes it. I’m still working on getting better with candy making.
Source: My Mom
- 5 cups sugar
- 1/3 cup cocoa powder
- 1 12 oz. can evaporated milk
- 1 cup whole milk
- 1 cup creamy peanut butter
- 2 cups mini marshmallows
- 1 tbsp. butter
- Mix cocoa and sugar in a dutch oven. Add both milks and mix.
- Bring the mixture to a boil (to where the mixture almost bubbles over).
- Lower the heat and stir the mixture.
- Keep cooking and stirring occasionally until the mixture reaches soft ball stage or 235 degrees. (This video is EXCELLENT in helping you to figure out what soft ball stage is.)
- Remove the mixture from the heat and working quickly, stir in the butter, peanut butter and marshmallows.
- Pour the batter in a parchment paper lined 9×13 inch pan. Allow it to cool for 2-3 hours. Cut and enjoy!