Total Time
Prep 5 mins
Cook 15 mins

I found this recipe off of food network. It was emerils. This is the best peanut butter fudge i have ever had. I hope you like it.

Ingredients Nutrition


  1. Lightly butter an 8x8 inch pan.
  2. In medium saucepan, combine both of the sugars, corn syrup, milk, salt, and baking soda.
  3. Over medium high heat, bring to a boil stirring often.
  4. Using a candy thermometer, cook while stirring often until temperature is 236 (about soft-ball stage) Don't overcook.
  5. Remove saucepan from heat and stir in chilled butter and peanut butter and vanilla.
  6. Stir until smooth.
  7. Pour into the prepared pan.
  8. Put in refrigerator and let set.
  9. When cooled off completely cut into pieces and store in container for up to 1 week.
Most Helpful

Great Fudge! I wanted a recipe that didn't use marshmellow and this one is wonderful! Thank you for posting.

Alice Robertson Clark December 18, 2010

I was estatic to see an Emeril recipe that had simple ingredients (and everything I keep on hand)because a lot of his recipes look great but use exotic/expensive ingredients. I was even happier to see how easy the recipe is to make (no complicated steps). You don't even really need a thermometer, if you know how to test the soft ball stage in ice cold water (I've done this a bunch of times when my thermometer went missing). The fudge set up quickly in the fridge and was definitely smooth and creamy! I personally did not find the fudge to have a very strong peanut butter flavor though which I prefer. So I decided to experiement by heating the fudge to 238-240 (this is still a soft ball stage, just the higher side of it)AND used 9 TBS of peanut butter (which is 1/2 cup plus one extra TBS).I figured if I just added the extra peanut butter it might not set. This made the most wonderful peanut butter flavored fudge! It was a bit softer than the original recipe but we like a soft fudge around here so it was a sure winner. The only downside of this recipe is it doesn't make very much and with a house full of people it usually doesn't last through the day! That is a good thing though right? :)

6 pack mama February 12, 2007

I have made this fudge for at least 3 years since I saw Emeril do it. It is by far the creamiest and best tasting and one of the easiest. One of my standbys when I need a sweet peanut butter fix and btw it does keep longer than 1 week, just keep it in the refrigerator, if you can keep from eating it that long. Thanks for posting chelgilm!

LAURIE August 03, 2006