Peanut Butter Fudge

Peanut Butter Fudge

Pam 0

"This is a recipe my mother gave me. It is very simple and tastes wonderful! Do not double."

Ingredients 45 m {{adjustedServings}} servings 274 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Grease an 8x8 inch dish.
  2. In a medium saucepan over medium heat, combine milk, sugar and butter. Bring to a rolling boil, and let boil 5 minutes. Remove from heat and stir in peanut butter, marshmallow creme and vanilla until well incorporated. Spread into prepared dish. Let cool completely before cutting into squares.
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Reviews 111

  1. 131 Ratings


Mine turned out really good! I had read through the comments, and had taken the advice of some of the other readers regarding getting the fudge to harden properly. First of all, I only used one 7 oz jar of marshmallow cream (1.5 cups). Secondly, I had to boil it a bit longer to get it to soft ball stage, which is where fudge has to be in order to set properly. Instead of 5 minutes, it was more like 6 or even 6 1/2 minutes. You don't have to use a candy thermometer, but at least look on the 'net to see how to test for soft ball stage. One final tip: Mix your peanut butter, marshmallow cream and vanilla all together in a heat-proof bowl while you are boiling the other mixture, and then pour the boiling mixture over the peanut butter mixture in the heat-proof bowl. If you don't, you'll end up with scorched, dark bits of peanut butter throughout your fudge. It doesn't affect the taste, but it does take away from the appearance.


This is very creamy and yummy. Beware however, that a 7 oz. jar of marsh. creme is only about 1.5 cups. I just added some mini marshmallows to make up for it (they took a while to dissolve though, so I won't do that again). It doesn't cut very nicely, but I guess that's the price you pay for such a moist and creamy fudge. It doesn't say whether to put it in the fridge, so I did to see if it would cut easier, and it did. Thanks so much Pam!

Denise E.

This was my first try at making fudge - nobody in my family makes it and I thought I'd give it a go! This was the easiest, most idiot-proof recipe I could find. No thermometers, no "soft-ball" knowledge required. The fudge was creamy and fattening - just the way fudge should be! I got rave reviews from my workplace and my husband's co-workers as well (couldn't keep it in the house for fear of having to buy a new wardrobe!). One hint to people who want to try it: Mix all your "non-cooked" ingredients before cooking the rest of the mixture; the cooked portion cools quickly and if you aren't careful, you could end up with a sugary concrete mixture in your pan. I'll be using this recipe all the time!