Peanut Butter Fudge I

Peanut Butter Fudge I

30 Reviews 1 Pic
Recipe by  Rosemary

“This recipe has never failed me. It is great.”

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Adjust Servings

Original recipe yields 1 - 9x9 inch pan



  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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Reviews (30)

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 manner.



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 reach 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-true fudge recipe, and substitute it with peanut butter chips (instead of chocolate chips). You might want to do the same thing.

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Amount Per Serving (16 total)

  • Calories
  • 398 cal
  • 20%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 62.6 g
  • 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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World's Best Peanut Butter Fudge


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Grandpa's Peanut Butter Fudge