Grandma's Peanut Butter Fudge

Grandma's Peanut Butter Fudge

84
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"This recipe was given to me years ago by a friend. It disappears quickly and is a favorite of family and friends!"

Ingredients

1 h servings 308 cals
Serving size has been adjusted!

Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  • Cook

  • Ready In

  1. Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan.
  2. Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  3. Remove from heat and stir in peanut butter and marshmallow creme. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

84
  1. 98 Ratings

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Most helpful

I finally found a peanut butter fudge that sets up!! If you don't have a thermometer, just boil (med-low heat) for 6 minutes after boiling begins. Also, 4 large marshmallows = 1 ounce. Cheape...

Most helpful critical

I don't know why but this recipe would not work for me and I really wanted it to. Determined, I attempted it 3 times. My first attempt I used the candy thermometer, removing it from the heat on...

I finally found a peanut butter fudge that sets up!! If you don't have a thermometer, just boil (med-low heat) for 6 minutes after boiling begins. Also, 4 large marshmallows = 1 ounce. Cheape...

I have this recipe except it calls for 1 jar of peanut butter(18 ounces) and it is really good fudge. So easy to make. My advice is to have the baking dish lined with waxed paper or foil ready a...

GREAT FUDGE! I ALSO USE MARSHMELLOWS INSTEAD OF THE CREME. THEY ARE CHEAPER AND WORK JUST AS WELL. :-)))))

I've never made fudge before but this recipe is so easy to do. DEBRAPRICE gave great advice about the temperature: "If you don't have a thermometer, just boil (med-low heat) for 6 minutes after...

My thumbs up to you on this recipe. It turned out perfect!! I had to make 3 batches within one weeks time and i mean it was absolutely the best fudge recipe i ever made. So creamy and smooth....

This is a fabulous recipe. Tip: It took between 10-15 minutes on medium heat (about 10 of those were "rolling boil" minutes) before it reached the ball-forming stage (aka time to add the marsh...

I don't know why but this recipe would not work for me and I really wanted it to. Determined, I attempted it 3 times. My first attempt I used the candy thermometer, removing it from the heat on...

A Peanut Butter fudge that actually sets up and is not mushy and soft!!! Awesome peanut butter flavor and not too sugary.

This is good peanut better fudge-but MAKE SURE you reach atlease 240-slowly. My first batch was like caramel, and I cooked to 240, so the next batch I went up to 245- much better, but still does...