Peanut Butter Fudge

Instructions

1. Combine sugar, evaporated milk, honey, cream, molasses, and corn syrup in a heavy saucepan. Cook to 243 degrees F on a candy thermometer or the ‘soft ball stage’ when dripped into a bowl of cold water.
2. Remove from heat and stir in salt, peanut butter and marshmallow crème. Stir until mixture turns creamy and opaque.
3. Pour into a greased pan and allow to set. Once cooled, removed from the pan and cut into squares. Store in an airtight container.

Recipe courtesy of Chef Dwayne Ingraham and Eat Y’all.