Peanut Butter and Jelly Fudge

Peanut Butter and Jelly Fudge

The Spruce / Elizabeth LaBau

  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 9x9 pan fudge (16 servings)

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.


  • 3 cups granulated sugar
  • 1.5 sticks butter
  • 2/3 cup evaporated milk
  • 1 cup peanut butter
  • 1 jar (7 ounces) 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.