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Peanut Butter Fudge

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel, redone by Susan Reid

Peanut Butter Fudge Recipe

How can anyone possibly let the holidays go by without making some fudge? Chocolate is the most popular flavor, followed by maple, butterscotch, and vanilla. But peanut butter has always been one of our favorites; the slightly savory flavor of peanuts is a nice counterpoint to that oh-so-sweet fudge base of cream and sugar.

At a glance

Prep
Total
Yield
64 one-inch squares
Nutrition information

Ingredients

Choose your measure:

  • 1 cup evaporated milk or light cream
  • 2 cups sugar
  • pinch of salt
  • 1/4 cup (1/2 stick) butter
  • 1 cup mini marshmallows
  • 1 1/3 cups peanut butter, chunky or smooth
  • 1 teaspoon vanilla extract

Instructions

  1. Butter an 8-inch square pan, set it aside. If you're giving the fudge for a gift, you may want to line the pan with foil and butter that, so you can lift the fudge out before cutting it.
  2. In a heavy saucepan, combine the milk or cream, sugar, butter and salt. Heat over medium heat, stirring until the butter is melted and the sugar dissolves.
  3. Continue heating until the mixture comes to a full, rolling boil; this is when the entire surface is covered with vigorously popping bubbles.
  4. Boil without stirring for 8 to 10 minutes, or until the mixture registers 234° to 236°F on an instant-read or candy thermometer. (If you don't have a thermometer, see tips section on the right.)
  5. When the fudge has reached the 234° to 236°F, immediately remove it from the heat, and stir in the marshmallows, peanut butter and vanilla until the mixture is smooth.
  6. Pour the fudge into the prepared pan and allow it to cool overnight at room temperature, before cutting into 1-inch squares.

Nutrition Information

  • Serving Size 1-inch square, 14g
  • Servings Per Batch 64
Amount Per Serving:
  • Calories 65
  • Calories from Fat 31
  • Total Fat 3g
  • Saturated Fat 1g
  • Trans Fat 0
  • Cholesterol 2mg
  • Sodium 27mg
  • Total Carbohydrate 8g
  • Dietary Fiber 0
  • Sugars 7g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.