Peanut Butter Fudge I26 Reviews
“This recipe has never failed me. It is great.” - by Rosemary
Original recipe yields 1 - 9x9 inch pan
- Butter one 9x9 inch pan and set aside.
- 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.
- Stir in peanut butter, vanilla and marshmallows; continue stirring until marshmallows are melted. Pour into prepared pan and cool. Cut into squares and serve.
Amount Per Serving (16 total)
- 398 cal
- 15.4 g
- 62.6 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"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 timely m..." See moreanner."
"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 help it r..." See moreeach the 234 degree point and it set just fine. I used natural (kind where oil separates) chunky peanut butter."
"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-and-tr..." See moreue fudge recipe, and substitute it with peanut butter chips (instead of chocolate chips). You might want to do the same thing."
World's Best Peanut Butter Fudge
Grandpa's Peanut Butter Fudge
Just swipe to see more like this.