A delightful twist on the classic peanut butter fudge, incorporating marshmallow cream for an extra smooth texture.
Prepare the pan by greasing it thoroughly.
Use parchment paper for easier removal of the fudge.
Combine the sugar, evaporated milk, and butter in a saucepan.
Stir constantly to prevent the mixture from burning.
Heat the mixture over medium heat, stirring constantly, until it reaches a full boil.
Use a candy thermometer to ensure the mixture reaches the soft-ball stage.
Remove the saucepan from heat and stir in the peanut butter, vanilla extract, and marshmallow cream until smooth.
Mix quickly to ensure the ingredients blend evenly before the mixture begins to set.
Pour the mixture into the prepared pan and spread it evenly.
Tap the pan gently on the counter to remove air bubbles.
Chill the fudge in the refrigerator until firm.
Cover the pan with plastic wrap to prevent the fudge from absorbing fridge odors.
Cut the fudge into squares and serve.
Use a sharp knife for clean cuts and wipe it between slices.
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