Best Ever Peanut Butter Fudge

Submitted by Alexi's Mom

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

 

• Ready In: 15mins
• Ingredients: 6
• Yields: 1 9X13 pan
• Serves: 32

ingredients

• 3 cups sugar
• 2⁄3 cup evaporated milk
• 3⁄4 cup butter
• 1 (16 ounce) jar crunchy peanut butter
• 1 teaspoon vanilla
• 1 (7 1/2 ounce) jar marshmallow cream

directions

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!

Reviews

[LonghornMama]

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!

 

[AngieME]

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.

 

[thepitclub]

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.

 

[Hologram]

Does not have the rich dark tan appealing color and texture that I expect peanut butter fudge to have. Sets and cuts nicely. Grainy "whipped" texture, not creamy. Good thickness. Maybe should be boiled more than 4 min. More marshmallow flavor than peanut. Still satisfying if you want a sugar fix. I would not choose a recipe again, that included marshmallow in peanut butter fudge.

 

[laurieellis27]

I used 2 and half cups of sugar and it was just perfect. The creaminess and crunchiness of the peanuts made this a perfect fudge combination. This is some to die for fudge! I am taking it to my pregnant friend at work tomorrow who requests my peanut butter fudge every year. This is a different recipe than I use, but way easier and just as delicous if not more so! Graniness was not a problem..I mellt the butter and evap milk first over low heat then add the sugar and stir till boil and then boil for four minutes. Perfect texture!