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Creamy Peanut Butter Fudge

 Creamy Peanut Butter Fudge
Christmas wouldn't be the same without this creamy treat. This is always a family favorite.—Diana L. Osborn, Wichita, Kansas
81 ServingsPrep: 30 min. + chilling


  • 1 teaspoon plus 1/4 cup butter, divided
  • 1-1/2 cups sugar
  • 1 can (5 ounces) evaporated milk
  • 1/4 teaspoon salt
  • 1/3 cup butterscotch chips
  • 1/3 cup peanut butter chips
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup chunky peanut butter
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • Line a 9-in. square pan with foil and grease the foil with 1 teaspoon
  • butter; set aside.
  • Cube remaining butter and place in a large heavy saucepan. Add the
  • sugar, milk and salt; cook and stir over medium heat until sugar is
  • dissolved. Bring to a rapid boil; boil for 5 minutes or until a
  • candy thermometer reads 230°, stirring constantly.
  • Remove from the heat; stir in chips until melted. Stir in the
  • marshmallow creme, peanut butter and vanilla until blended. Pour
  • into prepared pan; refrigerate for 2 hours or until firm.
  • Using foil, lift fudge out of pan. Gently peel off foil; cut fudge
  • into 1-in. squares. Store in an airtight container in the
  • refrigerator. Yield: 81 pieces.

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Creamy Peanut Butter Fudge (continued)

Nutritional Facts: 1 piece equals 58 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 35 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.