Equipment Needed
- A heavy-bottomed, large (at least 4-quart) saucepan or Dutch oven
- Wooden spoon or heatproof spatula
- 9×13 inch baking pan
- Parchment paper or aluminum foil
- Measuring cups and spoons
- Medium mixing bowl
Step-by-Step Instructions
My process always starts with serious preparation. I line my 9×13 pan with parchment paper, leaving an overhang on the sides—this is my golden ticket for easy removal later. Then, in my largest, heaviest pot, I combine the butter, milk, and granulated sugar. I turn the heat to medium and stir constantly until the butter melts completely and the mixture comes to a full, rolling boil. This is where patience is key; I let it boil for exactly 5 minutes, stirring the entire time to prevent any scorching on the bottom. I set a timer because guessing leads to trouble. The mixture will become frothy and expand, which is why a big pot is essential.
As soon as the timer beeps, I immediately remove the pot from the heat. This next part needs to happen quickly. I quickly add the entire jar of marshmallow creme, the entire cup of peanut butter, and the vanilla extract. Now, I stir with all my might. At first, it seems like it will never come together—the marshmallow creme floats, the peanut butter sinks. But I keep stirring vigorously, scraping the bottom and sides of the pot, and within a minute, it transforms into a smooth, thick, gloriously glossy, and homogeneous fudge batter. The smell is absolutely intoxicating.
Without delay, I pour this warm, beautiful fudge mixture into my prepared pan. I use my spatula to scrape out every last bit and then quickly spread it into an even layer, getting into the corners. It sets quickly, so I work fast to smooth the top. Some small swirls are okay; they’ll melt into the surface. Then, the hardest part: I walk away. I let the fudge cool at room temperature until the pan is no longer warm to the touch. This usually takes a couple of hours. Rushing it to the fridge can cause condensation, which we don’t want.(See the next page below to continue…)