Instructions
Prevent your screen from going dark as you follow along.
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Butter an 8-inch square pan, set it aside. If you're giving the fudge for a gift, you may want to line the pan with foil and butter that, so you can lift the fudge out before cutting it.
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In a heavy saucepan, combine the cream or half and half, sugar, butter, and salt. Heat over medium heat, stirring until the butter is melted and the sugar dissolves.
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Continue heating until the mixture comes to a full, rolling boil; this is when the entire surface is covered with vigorously popping bubbles.
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Boil without stirring for 8 to 10 minutes, or until the mixture registers 234° to 236°F on an instant-read or candy thermometer. (If you don't have a thermometer, see tips section on the right.)
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When the fudge has reached the 234° to 236°F, immediately remove it from the heat, and stir in the marshmallows, peanut butter and vanilla until the mixture is smooth.
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Pour the fudge into the prepared pan and allow it to cool overnight at room temperature, before cutting into 1-inch squares.
Tips from our Bakers
Fudge should be cooked to the soft-ball stage. If you don't have a thermometer, use this method to determine if the fudge has boiled long enough; however a thermometer is much more reliable.Once the boiling liquid begins to make a snapping sound as it cooks, drop a quarter teaspoon of the liquid into a glass of ice water. If it forms a soft ball that you can shape with your fingers, it's ready.
