There is just something about peanut butter that’ll make you lick your lips! Our 4 Ingredient Fudge is simple to make with outstanding results. The creamy marshmallow fluff completes the dish by making each bite light and airy. The 4 ingredients come together for a great week-night dessert or for just a yummy snack on the go!
My 7 year old daughter has really been active in the kitchen with me lately. I feel bad when i’m constantly telling her she cant help because something is too difficult or its time sensitive. I’ve been trying to come up with some recipe that she can do 80% or more of! This one is perfect! It’s simple to measure out, there is only one pot, which makes for easy clean up, and it’s something she loves to eat! We played around with this to get the right about of sweetness, but her and I both agree that this one here is a keeper!
What is the soft ball stage for fudge?
The soft-ball stage is a cooking term meaning that at this point of heating, the sugar concentration in the syrup is 85%. The soft ball stage is the point when melted sugar is 236F degrees. Without a candy thermometer, you can achieve this with what is called a “cold water method”. Fill a small glass with ice cold water. Drop your hot sugar syrup into the ice water. You will want to start checking the fudge for doneness after 10 minutes of boiling. Be sure to keep stirring until you are at this point.
Is evaporated milk the same as condensed?
The major difference that sets these two canned milk products apart is sugar content; sweetened condensed milk, as the name implies, is always sweetened, while evaporated milk is unsweetened. Sweetened condensed milk has a much thicker consistency due to the sugar. It pours like a thick sauce and less like a milk.
Ingredients for our 4 Ingredient Fudge:
- Small can evaporated milk
- Peanut Butter
- Marshmallow Cream
How to make our 4 Ingredient Fudge:
First, turn a burner on medium heat. Place pan on top and combine sugar and milk. You will want to stir constantly once the ingredients start to get warm. You want to cook to soft ball stage. This means that once you think it’s ready, (about 10 minutes of boiling) you can drop a small amount of the mixture into a cold glass of water and the mixture will drop like a “soft ball”. If it spreads apart or does something like a pancake, then you know it’s not ready. (More detailed info on this step in the top of this post 🙂
Once you have achieved the soft ball consistency, turn the heat to low. Add your marshmallow cream slowly and completely mix in.
Next, add the peanut butter. Mix thoroughly until completely combined. It won’t take long for it to all come together.
Before it cools, pour and spread into an 8-inch pan. We used wax paper to press the mixture down into the baking dish.
When cool, cut into squares. Store in an airtight container for up to a week! The longer it lasts, the drier it will become. Enjoy sooner rather than later 🙂
When I first started cooking, fudge seemed way too intimidating. If you’ve felt that way, hopefully this post eased that misnomer! I love that this dessert comes together fairly effortlessly and with minimal ingredients. My kids and hubby love it. It is added to the top of the list of things my kids love to eat AND make so it makes it a double winner in my book!
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- 2 C sugar
- 1 small can evaporated milk
- 1 C peanut butter
- 1 C marshmallow cream
- Combine sugar and milk, about 10 minutes of boiling.
- Cook to soft ball stage.
- Remove from heat and add PB and marshmallow cream.
- Mix thoroughly and spread in 8-inch pan.
- When cool, cut into squares.
Amount Per Serving: Calories: 284Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 111mgCarbohydrates: 45gFiber: 1gSugar: 40gProtein: 5g
(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)