Peanut Butter Fudge I

Peanut Butter Fudge I


"This recipe has never failed me. It is great."


servings 398 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 62.6g
  • 20%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Butter one 9x9 inch pan and set aside.
  2. In a 3 quart saucepan, combine white sugar, brown sugar, milk, and butter. Cook to soft ball stage, 234 degrees F (112 degrees C). Remove from heat.
  3. Stir in peanut butter, vanilla and marshmallows; continue stirring until marshmallows are melted. Pour into prepared pan and cool. Cut into squares and serve.
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  1. 36 Ratings


Simple to make. Excellent results! I gave this out as gifts and it didn't last more than a few minutes. I did have to raise the temperature on the stove a couple of notches above medium to hel...

I made several batches during Christmas and everyone loved it. I did find that after the mixture started boiling I had to stop stirring, except occasionally, for the temperature to rise in a ti...

This fudge did not set very well. In fact, it didn't set at all. I will give it two stars because it was quite tasty, but fudge isn't fudge unless it sets properly. Next time, I'll use my tried-...

I thought this was very yummy. It was very easy and very fast. Can't ask for much better in a recipe. The only change I think I am going to make next time is to add in some chopped peanuts right...

I must have done something horribly wrong. I first suspected a problem when while stirring in the marshmallow the mixture thickened and I barely got it out of the pan in big clumps. I definitely...

this is really a great recipe!! I've made it about ten times and it has never failed to set or been grainy. I've started putting chocolate chips on the top and letting them melt...It makes a gi...

Candy can be tricky to make, but this recipe was especially problematic. I used a candy thermometer (which appears well calibrated) and the temperature rose steadily until it reached about 215 ...

I agree with the rest of the reviews. This recipe did not turn out like I had anticipated. I noticed it was rather liquidy so I started to add more marshmellows in the hopes of it firming. I dou...

I really liked the taste of this, and it was super easy to make. The only downfall for me was it never hardened. It remained soft which made it difficult to cut.