PEANUT BUTTER FUDGE NOW ON VIDEO!
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.
After making this fudge 400-gazillion times, I’m pretty sure I have the perfect recipe for success.
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 featured above, 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.
- 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.
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- 3/4 cup margarine
- 2 1/2 cups granulated sugar
- 1 (5-ounce) can evaporated milk (about 2/3 cup)
- 1/3 cup creamy peanut butter
- 1 (12-ounce) package peanut butter chips
- 1 (7-ounce) jar Marshmallow Creme
- 1 teaspoon vanilla extract
- 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 240F degrees, 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
Do not substitute sweetened condensed milk for the evaporated milk.
See TIPS in the original post for more ideas and tips for success.