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A Simple Peanut Butter Fudge Recipe From Grandma

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Make this smooth, rich, and simple Peanut Butter Fudge Recipe for your Christmas candy/cookie tray. Ask your family to join you and start a tradition.

peanut butter fudge

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 for one. Homemade egg noodles cooked in chicken broth is another. Both our grandmas made these.  And both of us enjoy sharing them with our Texas family and friends.

Susie holding peanut butter fudge

A fond memory…

Susie was sick one day while staying with her grandmother when her parents were out of town. So sick, in fact, she couldn’t make it to school. But apparently not so ill that she couldn’t lick the fudge pan clean. It was a fun day she still remembers fondly.

Are you a smooth or crunchy peanut butter fan?

No matter. You can use either in this simple recipe

peanut butter fudge on a tray

If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula

Peanut Butter Fudge

Peanut Butter Fudge

Yield: 1 8 x8 inch pan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Smooth and rich peanut butter candy using marshmallow creme

Ingredients

  • 2 cups sugar
  • 1 cup milk
  • 1 1/2 cups creamy peanut butter (we also like crunchy)
  • 2 cups marshmallow creme
  • 1 teaspoon vanilla

Instructions

  1. Cook sugar and milk in a large saucepan to soft ball. Take off heat.
  2. Working quickly, add peanut butter, marshmallow creme, and vanilla to the sugar/milk mixture in the large saucepan. Mix well.
  3. Pour into a buttered 8x8 square baking dish and let cool.
  4. Cut into squares and store in tins to keep fresh.
Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 112mgCarbohydrates: 34gFiber: 1gSugar: 27gProtein: 5g
© Paula of saladinajar.com
Cuisine: American / Category: Candy
Smooth and rich peanut butter candy using marshmallow creme

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  1. Mj Baxter

    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. 🙂

    Reply

  2. Katrina

    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.

    Reply

    • Paula

      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.

      Reply

      • Michelle

        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!

        Reply

  7. Susie

    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! 🙂

    Reply

  8. Mimi

    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

    Reply