Best Ever Peanut Butter Fudge

Total Time
Prep 5 mins
Cook 10 mins

Peanut Butter lovers, this is perfect for you. Very rich flavor. Can't stop eating.....

Ingredients Nutrition


  1. Grease 9X13 cake pan.
  2. Mix sugar, evaporated milk, and butter in pan.
  3. Stir constantly over medium heat.
  4. Bring to a full boil and stir for 4 more minutes, or until a candy thermometer reads between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  5. Remove from stove and stir in peanut butter, vanilla, and marshmallow cream.
  6. Spread evenly into pan and chill in fridge until firm.
  7. Enjoy!


Most Helpful

Yummy! Made this just as the recipe states. Used a jar of crunchy Marantha natural peanut butter and it worked very well. I can't help using a candy thermometer, and was pleasantly surprised when the mixture reached 234 degrees in almost exactly 4 minutes! Overcooking the mixture will give a grainy or crumbly result, so I'd encourage those of you trying this recipe for the first time NOT to overcook. This recipe uses marshmallow cream which ensures a smooth product, but it does take away a bit from a strong peanut flavor. Still, I wouldn't change a thing. Thanks for sharing the recipe!

LonghornMama December 31, 2010

Yes!!! I used creamy. They came out perfect. Chunky would've worked awesome too. Reminds me of the inside of a Reeses Peanut butter cup. I think this would be awesome layered somehow with chocolate fudge on top. Or you could use this as a filling for truffles...just make into balls and dip in chocolate. But, since I"m not into making a big fuss and mess, I'm happy with the fudge as-is.

AngieME December 25, 2012

This was good, just not exactly what I was looking for. I followed the directions EXACTLY, and it still seemed a just bit too crumbly and soft. Great flavor though. It is, as another reviewer mentioned, very light colored. I think I'll try it again, using half brown sugar/half white sugar, and cooking for five minutes instead of four.

thepitclub April 25, 2009

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