Peanut Butter Fudge

front view of stacked peanut butter fudge on a plate.

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5 from 33 votes

Our most requested holiday treat - year after year!

Prep Time10

Cook Time20

Total Time30

Course: Candy, Dessert

Cuisine: American

Keyword: fudge, peanut butter

Servings:

Calories: 60kcal

Author: Tricia

Ingredients

12 tablespoons unsalted butter or margarine
2 ½ cups granulated sugar (556g)
5 ounces evaporated milk (about ⅔ cup)
⅓ cup creamy peanut butter (like Jif or Peter Pan)
12 ounces peanut butter chips (like Reese's)
7 ounce jar Marshmallow Creme (like Jet-Puffed)
1 teaspoon vanilla extract
1 cup roasted, salted peanuts chopped (optional) for topping

Instructions

Lightly butter an 8 or 9-inch square baking pan or line with parchment paper. Set aside.
Combine the butter, sugar and milk in a heavy 3-quart saucepan. Bring to a full rolling boil on medium heat, stirring constantly.
Continue cooking and stirring for 5 minutes on medium heat or until a candy thermometer reaches 240°F (a little more than soft ball stage).
Remove from the heat and stir in the peanut butter. Add the peanut butter chips and continue stirring until melted and smooth.
Add the marshmallow cream and vanilla. Stir until smooth and blended.
Immediately pour the fudge into prepared pan. Top with chopped peanuts (if using). Press the peanuts lightly into the fudge to adhere. Cool completely.
Once cool cut into squares and store in an airtight container between layers of wax or parchment paper.

Notes

Do not substitute sweetened condensed milk for the evaporated milk.
Fudge can be frozen for up to 3 months.
See TIPS in the original post for more ideas and tips for success.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition