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Peanut Butter Fudge

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A plate of creamy peanut butter fudge cut into bite sized pieces

Enjoy this delicious Peanut Butter Fudge! Smooth and creamy, sweet and marshmallowy, this fudge is a delicious holiday treat great for gifting, sharing, and shipping to your loved ones.

Peanut Butter Fudge is the most requested candy I’ve ever made.

Men, in particular, love it.  Maybe it’s the peanut butter, maybe it’s because it’s so sweet and creamy!  I created this recipe by adapting the original chocolate Fantasy Fudge RECIPE on the back of the Jet-puffed Marshmallow Cream jar many, many years ago. Everybody loves it!
A plate of peanut butter fudge cut into bite sized pieces

After making this fudge 400-gazillion times, I’m pretty sure I have the perfect recipe for success.

To get the perfect creamy texture, you’ll need a candy or instant read thermometer. For years I used the ‘soft ball stage’ test to check If the mixture was cooked enough. That old-school method can be a little more tedious than using a thermometer, and the results a little less consistent and dependable. Pick up an inexpensive thermometer and take the guess work out of candy making 🙂
A Christmas tin filled with creamy peanut butter fudge

TIPS for making the BEST Peanut Butter Fudge:

  • Use an instant read thermometer (like the one featured below) or a regular candy thermometer. Boil the sugar mixture to 240F then remove from the heat. This is a little higher temperature than you might cook regular fudge, but it’s necessary as we add creamy peanut butter to the mix. You want the fudge to be creamy and soft, but not squishy.
  • In the video I was cooking on an induction hot plate which I turned off once the mixture reached 240F. This kind of cooktop cools quickly but normally I remove the pan from the heat when using my regular stove top.
  • Be sure to have all your ingredients measured out and ready to go as this recipe moves fast once the butter sugar mixture reached 240F.

 

  • Vary your craft by sprinkling light salted peanuts on top of the hot fudge, or stir in 1 cup of peanuts just before pouring into the prepared pan for a chunky fudge experience.
  • For the chocolate peanut butter lovers among us, divide the mixture between two 8-inch or 9-inch baking pans. Next, make a batch of chocolate Easy Fantasy Fudge  (skip the pecans) and divide between the two pans of peanut butter fudge. Instant layered fudge – and the best of both worlds!
  • Use regular creamy peanut butter like Jiff or Peter Pan. Natural peanut butters don’t work well in this recipe.
  • It may sound weird but I prefer using margarine instead of butter for this recipe. I never bake with margarine anymore, but for fudge and our English Toffee it just works best. If you can find it, Parkay is my favorite brand of margarine for candy making.

 

  • This recipe is easily doubled then poured into a 9×13-inch baking pan.
  • For shipping or gifting leave the fudge in one large piece, or several bigger pieces tightly wrapped in plastic wrap and a ziplock bag. The lucky recipient can slice when ready to serve and there’s less chance for the fudge to dry out. This also helps with longer storage of the fudge at home.

Can you freeze fudge?

Yes you can freeze fudge! Wrap tightly in plastic wrap, seal in a ziplock bag and store in an airtight container for up to a month. For longer shipping times, freeze before mailing.

Thanks for PINNING!

A stack of creamy peanut butter fudge

Let’s be cooking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

 

PRINT THE RECIPE!

5 from 15 votes

Peanut Butter Fudge

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Candy, Dessert
Author: Tricia
PRINT RECIPE
The most requested Christmas treat - year after year!

Ingredients

  • ¾ cup margarine
  • 2 ½ cups granulated sugar
  • 1 (5-ounce) can evaporated milk (about ⅔ cup)
  • ⅓ cup creamy peanut butter
  • 1 (12-ounce) package peanut butter chips
  • 1 (7-ounce) jar Marshmallow Creme
  • 1 teaspoon vanilla extract

Instructions

  • Lightly grease a 9x9 or 8x8-inch square pan
  • Mix margarine, sugar and milk in a heavy 3-quart saucepan; bring to a full rolling boil on medium heat, stirring constantly.
  • Continue boiling 5 minutes on medium heat or until candy thermometer reaches 240°F stirring constantly to prevent scorching. Remove from heat.
  • Stir in the peanut butter.
  • Gradually stir in the peanut butter chips until melted.
  • Add the marshmallow cream and vanilla. Stir until smooth and blended.
  • Pour into prepared pan and cool at room temperature.
  • When cooled, cut into squares and store in an airtight container

Recipe Notes

Do not substitute sweetened condensed milk for the evaporated milk.
 
See TIPS in the original post for more ideas and tips for success.

 

Featured Kitchen Tool for making Peanut Butter Fudge:

 

 

Pick up a Digital Instant Read Thermometer for all your cooking needs. Great for meats, grilling, candy making, deep fried foods and even bread! Take the guesswork out of your recipes and get crucial temperature results in 4-7 seconds. This thermometer is very affordable but not 100% waterproof. Check all the models and find one that fits your needs and price point. Easy to clean and store!

 

*Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

 

Here are a few more recipes you might also enjoy:

A mug filled with sugared almonds

Burnt Sugar Almonds

A platter of English style toffee

English Toffee

Thanks so much for stopping by! Tricia
Originally posted December 2010, updated November 2018

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68 Comments

  1. Carla says

    February 19, 2022 at 12:01 pm

    5 stars
    I have had a lot of fudge, but this is my first time making it myself. This recipe is so delicious!! It is also husband and kid approved!! Unfortunately, the commissary didn’t have margarine or parkay so I substituted it for coconut oil and it worked like a charm!! Very amazing flavor and very creamy, this is a save and make every year recipe!! Thank you so much for sharing, this is a truly amazing gift!!

    reply to this comment >
    • Tricia Buice says

      February 22, 2022 at 10:12 am

      So happy for you Carla! Bravo 🙂 I absolutely LOVE that you used coconut oil and I’m going to try it soon. Thank you for making the recipe and for taking the time to comment.

      reply to this comment >
  2. Marc says

    November 6, 2021 at 10:32 pm

    5 stars
    The flavor of this fudge is delicious without being cloying. Because I didn’t have margarine on hand (and I would second the Parkay recommendation), I used butter; and though it was delicious, the texture would have been more perfect using margarine. So my recommendation is to follow to anyone reading is to follow the recipe to the letter, use a candy thermometer, and use margarine – if you use butter, you can’t blame the author for the slightly grainier texture that will result – but the flavor will not suffer. I’ve been making candy for more than 50 years (I make 75-100 lbs per year at the holidays for gifts) and have never been a big fan of the peanut butter fudge others have made, so I never made it myself, until tonight. My other half of 26 years took a taste of a leftover from the spoon in the pot and said, “this is not for everyone else, right? Just us?” That should tell you everything you need to know. Thanks for the great recipe!

    reply to this comment >
    • Tricia Buice says

      November 7, 2021 at 8:05 am

      Thank you Marc! Have a wonderful holiday season 🙂

      reply to this comment >
  3. Disappointed says

    December 25, 2020 at 8:21 pm

    My husband is known for his fudge. For some reason he decided Christmas should be the time to veer away from our trusted family recipe. Don’t be my husband. Save yourselves the heartbreak and find a better recipe, this one is a disaster!

    reply to this comment >
    • Tricia Buice says

      December 26, 2020 at 11:13 am

      Hi Skully. So sorry your husband had trouble with this recipe. I’ve been making THIS recipe for about 35 years and never have any trouble. Perhaps your husband didn’t follow the directions, changed or omitted an ingredient. It works perfectly as you can see in the video.

      reply to this comment >
    • Carla Byrd says

      February 19, 2022 at 11:26 am

      Dear Disappointed,

      Next time you comment to someone you should ask yourself these three questions: Is it kind? Is it helpful? Is it necessary? Your comment was beyond rude. There seems to be a lot of people on here that really enjoyed the recipe and if you didn’t that is fine, but there is certainly no need to be rude!

      Sincerely,
      sCarla

      reply to this comment >
  4. Stephanie Gotham says

    December 27, 2019 at 10:54 am

    5 stars
    I loved the recipe. It was the first time my fudge turned out perfect texture. It is def Is keeper. Thanks

    reply to this comment >
    • Tricia Buice says

      December 27, 2019 at 2:19 pm

      Thank you Stephanie! So glad you enjoyed the fudge. Hope you have a very happy New Year!

      reply to this comment >
  5. Lynn M. says

    December 22, 2019 at 2:13 pm

    5 stars
    I made your fudge the other day for a Christmas party for my family who loves peanut butter fudge. I’ve searched for years and tried many recipes. Some so-so and some gritty..just not the right texture. When I came across this one I knew it was different, for it calls for margarine instead of butter. At first I was hesitant because it didn’t seem to mix well with the peanut butter when added, but I kept stirring and poured into 8×8 glass dish crossing my fingers it would be okay. It turned out to be the best fudge recipe I’ve ever tried. It set up beautifully and had a smooth yet firm texture. My family went crazy for it. Finally found the recipe I’ll use for years to come…Thank you. So glad I kept searching..well worth it.

    reply to this comment >
    • Tricia Buice says

      December 23, 2019 at 7:12 am

      Thank you so much Lynn! You made my day with this lovely comment and review. This fudge is addictive and a family favorite for decades. Enjoy!

      reply to this comment >
  6. Kim Hollingsworth says

    December 21, 2019 at 9:42 am

    5 stars
    Made your peanut butter fudge– Huge Hit

    reply to this comment >
    • Tricia Buice says

      December 21, 2019 at 10:38 am

      Thank you Kim! Have a wonderful holiday season.

      reply to this comment >
    • Franny says

      December 23, 2019 at 12:41 am

      5 stars
      Made your fudge and I love it. I used salted butter because I didn’t have margarine. This is the best fudge I’ve ever made. Thank you for sharing your recipe!

      reply to this comment >
      • Tricia Buice says

        December 23, 2019 at 7:09 am

        Thank you Franny. It’s my most requested candy ever made. Enjoy and have a wonderful holiday!

        reply to this comment >
  7. Valerie says

    December 21, 2019 at 7:19 am

    5 stars
    After years of Christmas baking, I decided I wanted to try making peanut butter fudge. This was the recipe I chose because I had the ingredients. It turned out perfect! Creamy delicious peanut butter fudge. I’ll be giving it away during the holidays and hopefully sooner than later because I can’t stay out of it! Thank you for sharing this recipe.

    reply to this comment >
    • Tricia Buice says

      December 21, 2019 at 10:37 am

      Thank you Valerie! So glad this turned out great for you. Enjoy and happy holidays!

      reply to this comment >
    • Vickj Gollnisch says

      November 11, 2021 at 4:53 pm

      5 stars
      First time making fudge. I chose the recipe because your instructions were very detailed. It turned out Amazing!!! Thank you so much for your precise instructions.

      reply to this comment >
      • Tricia Buice says

        November 12, 2021 at 8:04 am

        That’s terrific Vicki!! Thank you so much for trying the recipe and for taking the time to comment. Bravo!

        reply to this comment >
  8. Dianne Manning says

    December 15, 2019 at 6:50 pm

    I have been out all day and I don’t want to go out and buy peanut butter chips. Can I use all pb? And how much if I use all peanut butter?

    reply to this comment >
    • Tricia Buice says

      December 15, 2019 at 7:16 pm

      Hi Dianne. No you cannot substitute all peanut butter and no chips. The chips help the fudge set up and if you don’t have any in the recipe, it will not work. Sorry!

      reply to this comment >
  9. Donna C Workman says

    August 26, 2019 at 11:10 am

    What can I use in place of margarine

    reply to this comment >
    • Tricia Buice says

      August 26, 2019 at 2:06 pm

      Unsalted butter is fine. I prefer this fudge with margarine because the oil content makes a difference. But if you don’t want to use margarine, butter should be fine.

      reply to this comment >
  10. Donna C Workman says

    August 26, 2019 at 10:44 am

    I want to make this recipe it calls for margarine I’m out of it what can I substitute for it

    reply to this comment >
    • Tricia Buice says

      August 26, 2019 at 2:06 pm

      Butter works fine to Donna. Good luck and thanks!

      reply to this comment >
  11. Boukri says

    July 25, 2019 at 2:01 pm

    5 stars
    Danke

    reply to this comment >
    • Tricia Buice says

      July 26, 2019 at 7:52 am

      Thank you!

      reply to this comment >
  12. Debbie Scanlon says

    February 25, 2019 at 5:59 pm

    I make a similar peanut butter fudge recipe but I use all brown sugar and just a cup of peanut butter, no chips. It tastes amazing! It’s very soft though so I pour it into individual containers and give it as gifts with a small plastic spoon for eating. People always request more.

    reply to this comment >
    • Tricia Buice says

      February 25, 2019 at 6:17 pm

      That sounds great Debbie – thanks for sharing your version. Love the idea of individual gifts with a spoon. Very thoughtful!

      reply to this comment >
    • Martha says

      December 23, 2019 at 2:41 pm

      Can you send me your recipe with the brown sugar?! Thank you ?

      reply to this comment >
  13. Robin Cruickshank says

    January 16, 2019 at 7:07 pm

    I can’t seem to find a simple recipe with, “Sweetened Condensed. Milk?? Please. help!! Thanks, Robin, Athens, Georgia

    reply to this comment >
    • Tricia Buice says

      January 16, 2019 at 7:28 pm

      I personally don’t have one but here’s a recipe you might like to try – https://www.allrecipes.com/recipe/91737/eagle-brand-peanut-butter-fudge/ Good luck!

      reply to this comment >
    • Laura says

      November 13, 2019 at 11:25 pm

      5 stars
      I have a slightly different version of this recipe that I have made for years and it is always a hit. No candy thermometer required. My adult son now makes it every year as it is his favorite.

      reply to this comment >
      • Tricia Buice says

        November 14, 2019 at 7:29 am

        Nice! Thanks for stopping by Laura. All the guys seem to love this fudge 🙂

        reply to this comment >
      • wanda duckworth says

        December 15, 2019 at 3:34 pm

        would love your recipe please

        reply to this comment >
        • Tricia Buice says

          December 15, 2019 at 7:15 pm

          Hi Wanda – the recipe is in the post above where you left this comment. The printable recipe is shaded in light grey. Good luck!

          reply to this comment >
  14. Lisa Walker says

    December 22, 2018 at 2:28 am

    First time msking Peanut Butter fudge. I’m excited

    reply to this comment >
    • Tricia Buice says

      December 22, 2018 at 7:19 am

      I’m excited for you to try this recipe! I hope you enjoy this delicious fudge. Thanks for giving it a try!

      reply to this comment >
  15. Janine says

    December 16, 2018 at 10:20 am

    Hi, looks amazing! I want to make these but I’m in the UK and can’t get a hold of peanut butter chips- if I replace with normal peanut butter, will it be too dry? Any suggestions? Thanks!

    reply to this comment >
    • Tricia Buice says

      December 16, 2018 at 12:03 pm

      Hi Janine. So sorry you can’t get peanut butter chips. You may try white chocolate chips if you can get them. You need some sort of chocolate to help bind it together. Good luck and have a wonderful holiday season!

      reply to this comment >
  16. Marsha says

    December 3, 2018 at 1:11 pm

    I made some this morning and it is a little crumbly and dry. What did I do wrong. I thought I followed your recipe exactly. Any suggestions? Thanks.

    reply to this comment >
    • Tricia Buice says

      December 3, 2018 at 2:13 pm

      Hi Marsha – so sorry it turned out dry. Did you use a thermometer? You can’t cook it past 240F or it will be too dry. Also, did you remove it from the heat after it reached soft ball stage? You have to stop the cooking pretty fast, add the peanut butter, chips, marshmallow creme, etc. before it has a chance to set up. Hope you’ll try again and I bet it is still delicious!

      reply to this comment >
      • Marsha says

        December 3, 2018 at 5:54 pm

        I am absolutely going to try again. In fact I am getting ready to go get a thermometer because I didn’t use one! It was delicious, but not appropriate for gifts. Thanks for help.

        reply to this comment >
        • Tricia Buice says

          December 4, 2018 at 8:26 am

          Good luck Marsha – the thermometer will make all the difference 🙂

          reply to this comment >
          • Marsha says

            December 6, 2018 at 4:12 pm

            I purchased a thermometer and my fudge was perfect!! Now I am curious about the fantasy fudge recipe…you said you never use a thermometer when making it. Am I to understand that I should boil it for 5 minutes, check for a soft boil stage or should I try the thermometer with it also. Thanks again so very much!

          • Tricia Buice says

            December 6, 2018 at 5:48 pm

            Hey Marsha! That recipe was one of the first I ever posted on this blog – more than 8 years ago 🙂 I didn’t have a thermometer back then, but of course I moved into the world of perfect fudge each and every time, with a thermometer. You’ll want to cook that chocolate fudge to a little lower temperature. Soft ball stage is 235F to 240F. I prefer the chocolate fudge somewhere in between – maybe 238F. I cook the peanut butter fudge to 240F because with the addition of peanut butter, it needs the extra cooking time. Hope that all makes sense but if not, please get in touch again. So glad it turned out for you!!!

  17. John / Kitchen Riffs says

    November 28, 2018 at 11:09 am

    Peanut butter fudge is the best! Mrs KR makes it in the microwave — doesn’t get as creamy as the traditional method for making it, however, which is a consideration. Peanut butter and chocolate also makes an excellent fudge. 🙂 Anyway, this looks wonderful — super recipe. Great pictures, too. Thanks!

    reply to this comment >
    • Tricia Buice says

      November 28, 2018 at 12:55 pm

      Thanks John! Welcome back 🙂 Hope you had a fantastic trip!

      reply to this comment >
  18. Gerlinde says

    November 28, 2018 at 1:56 am

    My husband would really like this fudge because he practically lives on peanut butter. It’s a great idea for gifts.

    reply to this comment >
    • Tricia Buice says

      November 28, 2018 at 8:10 am

      Thanks Gerlinde – men really love this fudge, and I bet your husband would too!

      reply to this comment >
  19. [email protected] is How I Cook says

    November 27, 2018 at 10:40 pm

    I think I have a few homes for this! What a winner! The FIL will be pleased!

    reply to this comment >
    • Tricia Buice says

      November 28, 2018 at 8:10 am

      Thanks Abbe! Hope you had a wonderful Thanksgiving 🙂

      reply to this comment >
  20. Larry says

    November 27, 2018 at 9:26 am

    Looks perfect Tricia. My tastes changed as I got older but this was my favorite as a kid.

    reply to this comment >
    • Tricia Buice says

      November 28, 2018 at 8:11 am

      Thanks Larry!

      reply to this comment >
  21. Jennifer @ Seasons and Suppers says

    November 27, 2018 at 8:48 am

    I am long overdue for a fudge making session, so I can’t wait to try this one. Peanut butter is always a winner 🙂

    reply to this comment >
    • Tricia Buice says

      November 28, 2018 at 8:13 am

      I’ve made this fudge so many times over the years, I think I could do it in my sleep! Hope you give it a try Jennifer – always delicious and a favorite on the dessert tray.

      reply to this comment >
  22. Susan says

    November 26, 2018 at 12:07 pm

    My hubby is a huge fan of peanut butter too 😉 They look melt-in-you-mouth delicious!

    reply to this comment >
    • Tricia Buice says

      November 26, 2018 at 2:05 pm

      Thanks Susan!

      reply to this comment >
  23. Beverly Jones says

    November 26, 2018 at 11:40 am

    This looks so creamy and tempting. I am thinking that for Christmas I could make two kinds of fudge: your Peanutbuuter and then adapt your wonderful recipe to Caramel Pecan Fudge. I’d use Ghirardelli Caramel Chips instead of the Peanutbutter Chips and Barney Almond Butter instead of the Peanutbutter. (Barney Butter is very creamy and homogenous as opposed to natural almond butter where the oil would separate.) I would add Toasted Pecans, like the Candied Pecans from Trader Joe’s.
    I think there will be some happy grandhildren at our house 🙂

    reply to this comment >
    • Tricia Buice says

      November 26, 2018 at 2:06 pm

      Sounds terrific Beverly! Happy holiday baking and thanks for stopping by!

      reply to this comment >
  24. Bobbie Cox says

    November 26, 2018 at 10:35 am

    It’s been a very long time since I enjoyed Peanut Butter Fudge. The mother of a friend in high school made it and, I’d make sure I went for a visit during Christmas when I knew Mrs Rallinson would make it. She only made the chocolate but, I’m eager to try to 2-tone. Thanks for posting this; I never thought I’d find it again. Do you have a recipe for DATE NUT BALLS? I think I’ve lost the copy my mother gave me and she died in 2002. I recall it uses dates, Rice Krispies, pecans and a sugary mix so you can roll them up into balls then roll in powdered sugar; no baking required. I asked my family which sweets they wanted me to make for Christmas and the DATE NUT BALLS was the only one they mentioned. Naturally, it’s the one recipe I can’t find! Thanks for your help!!

    reply to this comment >
    • Tricia Buice says

      November 26, 2018 at 2:09 pm

      Thanks so much Bobbie. I don’t have a recipe for Date Nut Balls but found one on the Rice Krispy website. Maybe this is the one you’re looking for? Here’s a link – DATE NUT BALLS I lost a bunch of my mom’s recipes years ago in a recycling accident 🙁 I was devastated. Happy holidays to you and thanks so very much for your comment. Enjoy!!

      reply to this comment >
  25. angiesrecipes says

    November 26, 2018 at 9:16 am

    They look so tempting! Wish I could reach in and grab one to try :-))

    reply to this comment >
    • Tricia Buice says

      November 26, 2018 at 2:09 pm

      I wish I could share it with you Angie – thanks so much!

      reply to this comment >
  26. Chris Scheuer says

    November 26, 2018 at 7:30 am

    This looks creamy, decadent and totally irresistible!

    reply to this comment >
    • Tricia Buice says

      November 26, 2018 at 2:09 pm

      Thanks Chris!

      reply to this comment >
  27. Jen says

    July 5, 2013 at 1:54 am

    Peanut butter fudge is my FAVORITE too! My Nana (great-grandmother) use to make this. Please tell me if you can, why do so many people put marshmallow fluff (creme) in fudge now? What was wrong with the old fashioned way? <br /><br />Thank you for your time and consideration you have taken with your blog! Happy 4th of July!!

    reply to this comment >
  28. Sarah @ The Smart Kitchen says

    December 7, 2010 at 1:47 pm

    Peanut butter fudge is my FAVORITE!<br /><br />I used to make one that I put M&Ms in…this might be the closest to that recipe I have found.<br /><br />Bookmarking immediately.

    reply to this comment >

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