• Home
  • About
    • Privacy Policy
  • Blog
  • Prep-Ahead Meals Cookbooks
  • Recipes
  • Lifestyle
  • Gardening
  • Kid’s Activities
  • Gluten-Free Recipes
  • Budgeting Tips
↑

Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living

  • Cookbooks
    • Prep-Ahead Breakfasts and Lunches
    • Prep-Ahead Meals From Scratch
  • Recipe Index
  • Members Area
    • Member Login
    • Join Us
  • Home
  • Blog
  • Recipes
  • Gluten-Free Recipes
  • Lifestyle
  • Garden
  • DIY
  • Kids
  • Budget

You are here: Home / Recipes and Cooking Tips / Peanut Butter Fudge and Peanut Butter Tip

Peanut Butter Fudge and Peanut Butter Tip

July 13, 2009 by Alea Milham 10 Comments

This post may contain affiliate links. Read our disclosure policy here.
8088 shares
  • Share
  • Tweet
Easy Peanut Butter Fudge Recipe
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.
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.
How to keep peanut butter from sticking to a measuring cup
No spatula needed; the peanut butter just slides out.
How to keep peanut butter from sticking to a measuring cup

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:

  1. 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.
  2. Remove from heat , stir in peanut butter and vanilla, then add marshmallow cream.
  3. Pour fudge into a greased 13 x 9 pan and place in the refrigerator until cool and firm.
  4. Once firm, you may cut the fudge into squares.

Printable Recipe for Peanut Butter Fudge

Print

Peanut Butter Fudge

Recipe for peanut butter fudge
Course Dessert
Cuisine American
Keyword peanut butter fudge
Prep Time 2 hours hours
Cook Time 10 minutes minutes
Total Time 2 hours hours 10 minutes minutes
Servings 24
Calories 291kcal
Author Alea Milham

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.

8088 shares
  • Share
  • Tweet

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Hope says

    October 28, 2017 at 10:34 pm

    I am interested in trying to make this recipe can I cut the recipe in half?

    Reply
    • Alea Milham says

      October 28, 2017 at 10:40 pm

      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.

      Reply
  2. Cyndi Logsdon says

    December 8, 2013 at 4:36 am

    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!

    Reply
  3. Lori says

    July 16, 2009 at 2:40 am

    I spray my measuring cups all the time when using them for peanut butter! Works like a charm everytime! 🙂

    Reply
  4. Cole says

    July 15, 2009 at 3:39 am

    This looks so delicious! I'd love to have some right now. 🙂

    Reply
  5. shopannies says

    July 15, 2009 at 3:08 am

    this stuff is good and addictive

    Reply
  6. Lisa@BlessedwithGrace says

    July 15, 2009 at 1:26 am

    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.

    Reply
  7. Lisa says

    July 14, 2009 at 11:13 pm

    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.

    Reply
  8. Kate says

    July 14, 2009 at 11:05 pm

    Great tip! This works well for molasses too.

    Reply
  9. Struggler says

    July 14, 2009 at 10:44 pm

    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.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Search

Prep-Ahead Breakfasts and Lunches by Alea Milham

Recent Articles:

Blueberry Popsicles made with real blueberries

Easy Homemade Blueberry Popsicles Recipe

Strawberry Spinach Salad with Raspberry Vinaigrette

Strawberry Spinach Salad with Raspberry Vinaigrette

A bowl of roasted carrots with rosemary and garlic

Roasted Carrots with Rosemary and Garlic

Prep-Ahead Meals from Scratch Where to Buy

BROWSE:

  • Blog
  • Cookbooks
  • Recipe Index
  • Members Area

ABOUT:

  • About
  • Contact
  • Privacy Policy
  • Disclosure

Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

Copyright ©2025, Premeditated Leftovers™. All Rights Reserved.
Design by Pixel Me Designs