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Easy Peanut Butter Fudge Recipe
Easy Peanut Butter Fudge Recipe photo by Taste of Home

Easy Peanut Butter Fudge Recipe

Publisher Photo
My sister shared this recipe for this unbelievably easy confection. I prefer using creamy peanut butter for the mouthwatering fudge, but the chunky style works just as well.—Mrs. Kenneth Rummel, Linglestown, Pennsylvania
TOTAL TIME: Prep: 15 min. + chilling
MAKES:64 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 64 servings

Ingredients

  • 2 cups sugar
  • 1/2 cup milk
  • 1-1/3 cups peanut butter
  • 1 jar (7 ounces) marshmallow creme

Nutritional Facts

1 serving (1 each) equals 67 calories, 3 g fat (1 g saturated fat), trace cholesterol, 28 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a saucepan, bring sugar and milk to a boil; boil for 3 minutes. Add peanut butter and marshmallow creme; mix well. Quickly pour into a buttered 8-in. square pan; chill until set. Cut into squares. Yield: 3-4 dozen.
Originally published as Peanut Butter Fudge in Quick Cooking May/June 1998, p29

Nutritional Facts

1 serving (1 each) equals 67 calories, 3 g fat (1 g saturated fat), trace cholesterol, 28 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Reviews for Easy Peanut Butter Fudge

AVERAGE RATING
   (76)
RATING DISTRIBUTION
5 Star
 (64)
4 Star
 (3)
3 Star
 (2)
2 Star
 (2)
1 Star
 (5)
MY REVIEW
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MY REVIEW
Reviewed Dec. 14, 2014

"This turned out perfectly. I read previous reviews before trying this one. The problem with a lot of recipes is lack of details. Have your marshmallow creme jar open, and your peanut butter - I used Jif No Stir Natural Creamy Peanut Butter. already measured out. Prep your pan before you start. I line a 7"x10" glass pan lined with parchment. You must first bring the milk (I used evaporated milk) and sugar to a full boil - one that does not go away when stirred. I usually start with medium-high to get the boil going, then back off to medium once it's boiling. You must stir constantly. Begin your 3 minute timing once the mixture comes to a full boil. Take the pan off the heat! I immediately stirred in a tsp of vanilla. Now you've got to work quickly. Add your peanut butter and marshmallow creme. Stir with a wooden spoon until thoroughly combined. Pour into your prepared pan. Let it cool completely at room temperature. To cut it, just lift it our with the parchment paper and place it on your cutting surface. Cut into 1" squares because it's quite rich. LOVE this recipe! Plenty of peanut butter flavor for me."

MY REVIEW
Reviewed Dec. 13, 2014

"This is the best recipe I have tried. My kids love it too! 5 stars ! I used 1/2 marshmallow cream and 1/2 regular marshmallows. My fudge set just fine."

MY REVIEW
Reviewed Dec. 2, 2014

"Mine turned out great. If it burns, that means your heat is too high. Try medium heat."

MY REVIEW
Reviewed Nov. 30, 2014

"Mine burnt. So disappointed. Followed your directions and it burnt before I could pour it. Will never use this recipe again. What a waste of time and money"

MY REVIEW
Reviewed Nov. 26, 2014

"Too sweet for me. Not enough peanut butter taste."

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