Simple Peanut Butter Fudge: Worth an Extra Kiss

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Sneak Preview: This Peanut Butter Fudge Recipe with marshmallow cream is responsible for so much holiday bliss in my family. Surprise Santa Claus with this treat instead of cookies. They might even get you an extra kiss. 😉

peanut butter fudge

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We are so thankful my daughter-in-law, Susie, found her way to Texas from the Midwest just like I did. Our recipe boxes have several recipes in common. This smooth, creamy, and mellow Peanut Butter Fudge recipe is one of them. Homemade egg noodles cooked in chicken broth are another. Both of our grandmas made these.  And both of us enjoy sharing them with our Texas family and friends.

Susie holding peanut butter fudge

Are you a smooth or crunchy peanut butter fan?

No matter. You can use either in this simple recipe.

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peanut butter fudge on a tray

If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

Peanut Butter Fudge

This fudge recipe makes a smooth and rich peanut butter candy using marshmallow creme.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Candy
Servings 16 pieces

Ingredients

  • 2 cups granulated sugar
  • 1 cup milk
  • 1 ½ cups creamy or crunchy peanut butter
  • 2 cups marshmallow creme
  • 1 teaspoon vanilla extract

Instructions
 

  • Cook sugar and milk in a large saucepan to soft-ball stage (235-240˚F). Move off the heat.
  • Working quickly, add peanut butter, marshmallow creme, and vanilla to the sugar mixture in the large saucepan. Mix well.
  • Pour into a buttered 8×8 square baking dish and let cool.
  • Cut into squares and store in tins to keep fresh.

Nutrition

Nutrition Facts
Peanut Butter Fudge
Serving Size
 
1 piece
Amount per Serving
Calories
 
296
Calories from Fat 108
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Cholesterol
 
1
mg
0
%
Sodium
 
118
mg
5
%
Carbohydrates
 
44
g
15
%
Fiber
 
1
g
4
%
Sugar
 
38
g
42
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Candy
Cuisine: American
Keywords: peanut butter, candy, fudge, peanut butter fudge
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Recipe Rating




13 Comments

  1. VeggieGirl says:

    SCRUMPTIOUS fudge flavor! And hooray for memories 🙂

  2. Christine @ Fresh Local and Best says:

    You have an adorable little grandson. These peanut butter fudge squares look incredible!

  3. Looks fabulous! I love PB fudge, haven’t made it in so long!

  4. Oh so yummy. Peanut butter fudge is my favorite and I rarely make it because, I end up eat almost the entire pan myself.
    Paula, Merry Christmas to you and your family.
    Mimi

  5. Thanks for the tribute to my Grandma, and for including a family recipe with lots of memories! I can’t see the pics because I’m at work, but it may be a blessing in disguise because if I see the fudge, I’ll start salivating and then need to eat some! I guess one of your “skinny secrets” could be to view this blog on a work computer where the pictures are not visible! 🙂

  6. Ann Hastings says:

    I will have to make this for Tyler, he LOVES Peanut Butter! Thanks for sharing.

  7. I have never tried peanut butter fudge. I should because it seems fantastic! Thanks for sharing 🙂

  8. This is one of my favorites. Allen loves it, too. I made some a couple of days ago. Hope you have a Merry Christmas!

  9. How long does it take for the suger and milk to form a ball and what temperature is the stove on? Thanks!

    1. Liz, I asked my daughter-in-law who makes this recipe. Here is her answer. Hope it helps.

      Hmmm….this is where it’s kind of tricky to answer, because I usually just go by how it looks, etc. As for the length of time for the sugar & milk to form a “soft ball”, I would say that the candy thermometer raises in temperature really fast at first, but then creeps up more slowly the closer you get to the “soft ball” stage. Most of the time my candy thermometer will stay at the almost soft ball stage (just a few degrees away) for 10 minutes or so, then will all of a sudden move to “soft ball.” If someone is making this recipe for the first time the most common mistake is taking the pan off the stove too soon before it gets to “soft ball.” Sometimes even after the temperature gets to “soft ball” I wait about 5-10 seconds to take the pan off the stove just to make sure the ingredients really got to temperature. So not sure on the exact time frame all of this occurs…probably depends on too many factors (stove type, pan type, temperature of stove, etc). I just know that I usually can make an entire recipe in no longer than 30 minutes from start to finish.

      As for the temperature of the stove, I usually start out on med-high heat while I’m mixing all of the ingredients together to boiling. Then when it starts to boil, I decrease the temperture to medium for most of the time until it reaches “soft ball.”

      Kind of hard to explain, but hope this helps clarify. It’s one of those homemade recipes that I just know it when I see it.

      1. That’s actually really helpful. My great uncle was famous for his peanut butter fudge and I’ve tried several recipes with similar ingredients not knowing why is was always a little softer than his was. I’m really happy to try this recipe and technique! Thank you!

  10. Paula,
    A friend of mine just asked me if I have a peanut butter fudge recipe and I told her I didn’t, but I Googled “peanut butter fudge” and yours is one of the top ones for blogs with a recipe. I sent her the link and she’s excited to try it and said it sounds like a recipe she used to have, but has lost. I’ll have to let you know if she tells me about the results.
    I do like that it has mallow creme.

  11. Mj Baxter says:

    my Great Aunt used to make this same recipe with 40 large marshmallows instead of the marshmallow cream. The candy was good.. but I always remember counting out the 40 marshmallows.. such a simple memory. Thank you for reminding me. 🙂