Peanut Butter Fudge

peanut butter fudge
Natasha Breen / EyeEm / Getty Images
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 16 servings
Nutritional Guidelines (per serving)
217 Calories
9g Fat
32g Carbs
4g Protein
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Nutrition Facts
Servings: 16 servings
Amount per serving
Calories 217
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 89mg 4%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 4%
Protein 4g
Calcium 36mg 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.)

Peanut butter fudge is a fantastic indulgence. It makes a nice treat for family gatherings, bake sales, and potlucks. No matter your intention, this peanut butter fudge recipe is simple, easy, and delicious.

This is similar to an old-fashioned chocolate fudge recipe, but the marshmallow creme (also called marshmallow fluff) gives the fudge a silky texture that's melt-in-your-mouth creamy. It's the perfect background for creamy peanut butter, but crunchy peanut butter is a nice contrast and an easy way to incorporate nuts into the fudge. It comes together rather quickly and the hardest part is waiting for it to set so you can enjoy the sweet treat!

Ingredients

  • 2 cups sugar (white granulated)
  • 2/3 cup milk
  • 1 cup marshmallow creme
  • 1 cup peanut butter (creamy or crunchy)
  • 1 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

  2. In a saucepan, boil the sugar and milk until it reaches soft ball stage (between 235 F and 245 F on a candy thermometer).

  3. Remove from the heat and stir in the marshmallow creme, peanut butter, and vanilla extract.

  4. Pour the mixture into a buttered 8-inch square pan.

  5. Cut into squares once firm.

  6. Serve and enjoy!

Tips

  • If you don't have a candy thermometer, you can still test the syrup for soft ball stage. Simply drop a small amount of syrup into chilled water. It should form a ball then flatten when picked up with your fingers.
  • Rather than buttering the pan, you can line it with foil. Make sure to leave excess poking up along the sides. When the fudge has cooled, simply lift the foil out, set it on a cutting board, and cut the fudge.
  • At room temperature, the fudge may set up within a couple of hours. The actual time required will depend on the temperature of your kitchen. Leaving it overnight is often best.
  • Store the finished fudge in an airtight container in the refrigerator. When your kitchen is cooler during the fall and winter, it can stay at room temperature.

Recipe Variations

  • Add chocolate to this recipe by melting 1 cup of semi-sweet chocolate chips in a double boiler or the microwave. Pour it on top of the peanut butter fudge right away after adding it to the pan.
  • You can also sprinkle chop nuts on top of the fudge.
  • Add swirls of your favorite fruit jam for peanut butter and jelly fudge. Pour spoonfuls of jam onto the warm fudge, then create a marble effect by dragging a knife through the fudge to incorporate the jam.
  • No marshmallow creme in the house? Try a simple peanut butter fudge recipe. It requires just three ingredients: butter, peanut butter, and confectioners' sugar.