Peanut Butter and Jelly Fudge

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 07/14/21
Peanut Butter and Jelly Fudge

The Spruce / Elizabeth LaBau
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 16 servings
Yield: 1 9 x 9-inch pan
Nutrition Facts (per serving)
398 Calories
17g Fat
59g Carbs
5g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 398
% Daily Value*
Total Fat 17g 22%
Saturated Fat 7g 37%
Cholesterol 26mg 9%
Sodium 170mg 7%
Total Carbohydrate 59g 22%
Dietary Fiber 1g 4%
Total Sugars 52g
Protein 5g
Vitamin C 1mg 5%
Calcium 42mg 3%
Iron 0mg 3%
Potassium 139mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe features the great taste of peanut butter and jelly in a smooth, creamy fudge. It is very important to work quickly and to make sure the jam is well distributed in small amounts so that there are no large pockets of runny jam in your otherwise solid fudge.

Ingredients

  • 3 cups granulated sugar

  • 6 ounces (12 tablespoons) unsalted butter

  • 2/3 cup evaporated milk

  • 1 cup peanut butter

  • 1 (7-ounce) jar marshmallow cream

  • 1 teaspoon vanilla extract

  • 1/2 cup jam, or jelly

Steps to Make It

  1. Prepare a 9x9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  2. Place the sugar, butter, and evaporated milk in a medium saucepan over medium-high heat.

  3. Stir constantly until sugar and butter are melted and the mixture is smooth.

  4. Insert a candy thermometer.

  5. Continue to cook the candy until it reaches a full boil.

  6. Continue to cook, stirring constantly, until the candy reaches 235 F.

  7. Remove the pan from the heat.

  8. Immediately stir in the peanut butter, vanilla, and marshmallow cream, and stir until well-combined.

  9. Pour the fudge into the prepared pan.

  10. Working quickly so that the fudge does not start to set, place small spoonfuls of jam or jelly all over the surface of the fudge, and drag a table knife through the fudge to create a marbled effect.

  11. Allow the fudge to set at room temperature for at least 2 hours or overnight. Once set, cut into small pieces and serve. Store remaining fudge in an airtight container at room temperature.