Peanut Butter Fudge Using Evaporated Milk. Reduce heat to low. Combine sugar evaporated milk butter and salt in medium heavy-duty saucepan.
Heat to boiling over medium heat. Cook without stirring until mixture reaches 240 degrees on candy thermometer of softball stage. Bring to a full rolling boil over medium heat stirring constantly.
Boil stirring constantly for 4 to 5 minutes.
In a medium saucepan combine the sugar evaporated milk and salt. In heavy 4 quart saucepan combine sugars milk butter and cream of tartar. A favorite of mine is to use hazelnut butter. Sweetened condensed milk white chocolate chips unsalted butter.