Peanut Butter Fudge III

8 Reviews Add a Pic
Jennifer Hall
Recipe by  Jennifer Hall

“This fudge is creamy and really addictive!”

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Adjust Servings

Original recipe yields 6 dozen



  1. Grease a 9x13 inch pan.
  2. In a large saucepan with a candy thermometer inserted, pour evaporated milk, butter or margarine, sugar, and salt. Bring to a boil and cook until candy thermometer reads 236 degrees F (115 degrees C). Remove from heat.
  3. Stir in peanut butter, marshmallow creme, and vanilla extract Mix well and pour immediately into prepared pan. Allow to cool completely, then cut into pieces.

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Reviews (8)

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The reason the person before me didn't get such a good result is because the temperature of the fudge is wrong. You need to take it to the soft-ball stage, which is between 234-240 degrees Farenheit. It was the submitter's fault. It was delicious though once I changed the temperature.

the allrecipes staff

the allrecipes staff

Editor's note: The cooking temperature and salt ingredient were corrected by the staff on 12/27/2007 based on user comments.



Like everyone else said, the temp in this recipe is wrong! Soft ball temp is correct.

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Amount Per Serving (36 total)

  • Calories
  • 236 cal
  • 12%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 35.6 g
  • 11%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 102 mg
  • 4%

Based on a 2,000 calorie diet



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Creamy Peanut Butter Fudge


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Chocolate Peanut Butter Fudge