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Creamy Peanut Butter Fudge

Creamy Peanut Butter Fudge

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Janet Awaldt

This recipe belongs to my mother and it is the creamiest peanut butter fudge ever.

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Nutrition

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  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 54.1g
  • 17%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Grease a 9x13 inch baking dish.
  2. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.
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Reviews

JTODDM
710
12/8/2004

This fudge has an excellent flavor, BUT the instructions are not adequate to get the recipe to turn out regularly--after 7 batches and only 2 that were edible, I finally figured it out. First of all, you must cook the fudge to softball stage--234 to 240 degrees. Depending on your stove and cookware the time could vary significantly. Secondly, you must cool it adequately before adding the peanut butter and vanilla. It needs to cool to somewhere between 110 and 125 degrees in order to prevent the mixture from seizing. Cooling it to this temperature could take quite a bit of time and it should not be stirred during this time. Hopefully this helps everyone out. The recipe is quite good and even better once you figure out the details.

Lorna
578
12/27/2010

I mean this respectfully, but the review that has been flagged as "most helpful" on this recipe is so misleading. I have been making this recipe for at least six years (easily since 2004) following the instructions to the letter. I was a novice fudge maker and my first batch was perfect. Six years later, and not once has the fudge not set up or turned out. The beauty of this is that you **don't** need to worry about "soft ball" stages or thermometers, which can be so intimidating. Do what the recipe says. Stir constantly until it boils and start timing your 7 minutes once the fudge hits a full rolling boil, not when it just starts to bubble. I've started the timing up to a minute late (oops) and it was still fine. I find this very forgiving. Use the timer on your stove and boil for 7 minutes. Remove from heat and immediately add marshmallow creme, incorporate and add vanilla & peanut butter as directed. No need to let cool to a magic number. I've made countless batches and it has never seized up. Pour into your 9x13 pan, let cool (don't refrigerate, I set mine in the cool garage), cut. Easy easy easy! One thing to note, using a commercial peanut butter vs an all natural gives a creamier texture. I've used name brands and cheapies and it comes out about the same. I'm a choosy mom so you can guess the brand I prefer! ;) My best advice is to keep this as the wonderful person who shared it intended. Easy!

ban_the_circus
456
11/9/2007

An important thing to remember when making candy is it needs stirred up until the moment it starts boiling. You can't touch it during the 7 minute boiling phase. Otherwise you will make large sugar crystals and it will not "melt in your mouth". If you follow those directions it will be a 5 star candy.