Peanut butter fudge is one of our favorite candies, but as much as we enjoy it, we have a friend who declares it her absolute favoritist candy EVER. Before I visit her, she asks if I will be bringing her some peanut butter fudge…and the correct answer is “Yes, of course!” I keep trying to convince her she can make it herself, but she, like many people, has a fear of any recipe that involves a candy thermometer. Seriously, it is a very easy recipe and you can pick up a Candy Thermometer
for several dollars.
for several dollars.Kitchen Tip: Spray or rub your measuring cup with oil before measuring peanut butter. This makes it much easier to remove the peanut butter when adding it to your recipe.
No spatula needed; the peanut butter just slides out.
You can easily make this recipe dairy-free by using almond milk instead of milk. The peanuts will cover the flavor of the almond milk.
Peanut Butter Fudge Recipe
Ingredients:
- 4 cups sugar
- 1⅓ cups milk (you can use almond milk to make this dairy free)
- 2 cups peanut butter (creamy or crunchy)
- 2 teaspoons vanilla
- 7 oz. jar marshmallow cream
Directions:
- In a large pot, combine sugar and milk. Bring mixture to a boil, stirring regularly. Continue to stir until the mixture reaches 234 degrees (soft ball stage) on a candy thermometer.
- Remove from heat , stir in peanut butter and vanilla, then add marshmallow cream.
- Pour fudge into a greased 13 x 9 pan and place in the refrigerator until cool and firm.
- Once firm, you may cut the fudge into squares.
Printable Recipe for Peanut Butter Fudge
Peanut Butter Fudge
Recipe for peanut butter fudge
Servings 24
Calories 291kcal
Ingredients
- 4 cups sugar
- 1⅓ cups milk you can use almond milk to make this dairy free
- 2 cups peanut butter creamy or crunchy
- 2 teaspoons vanilla
- 7 oz. jar marshmallow cream
Instructions
- In a large pot, combine sugar and milk. Bring mixture to a boil, stirring regularly. Continue to stir until the mixture reaches 234 degrees (soft ball stage) on a candy thermometer.
- Remove from heat , stir in peanut butter and vanilla, then add marshmallow cream.
- Pour fudge into a greased 13 x 9 pan and place in the refrigerator until cool and firm.
- Once firm, you may cut the fudge into squares.
Nutrition
Calories: 291kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 98mg | Potassium: 143mg | Fiber: 1g | Sugar: 41g | Vitamin A: 22IU | Calcium: 28mg | Iron: 0.4mg
More Homemade Candy Recipes:
Pumpkin Pie Fudge
Easy Homemade Fudge
Divinity
Traditional Toffee
This post is linked to Kitchen Tip Tuesday.
Hope says
I am interested in trying to make this recipe can I cut the recipe in half?
Alea Milham says
I have never tried it, but I believe it would work. You can also make a full batch and put half of it in the freezer for the holidays.
Cyndi Logsdon says
this recipe turned out great. i used the smaller size marshmallow creme (7 ounces) and one cup creamy, one cup crunchy pb. great recipe. i will use this again for sure!
Lori says
I spray my measuring cups all the time when using them for peanut butter! Works like a charm everytime! 🙂
Cole says
This looks so delicious! I'd love to have some right now. 🙂
shopannies says
this stuff is good and addictive
Lisa@BlessedwithGrace says
LOVE peanut butter. That is a great helpful hint!!! I will need to remember that…especially at Christmas with all my pb recips. I think I will add this pb fudge recipe to that list.
Lisa says
I am adding this recipe to my Christmas "happies" pile. You know, when you need just a little happy for someone? Perfect recipe for that. Sounds really yummy and easy.
Kate says
Great tip! This works well for molasses too.
Struggler says
Wow, you have no idea how good PB fudge sounds right now!
Thanks also for the oil tip – I would have gotten into a right mess, for sure.