Creamy Peanut Butter Fudge Recipe

5 2 2
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Creamy Peanut Butter Fudge Recipe

Read Reviews
5 2 2
Publisher Photo
Christmas wouldn't be the same without this creamy treat. This is always a family favorite.—Diana L. Osborn, Wichita, Kansas
MAKES:
81 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
81 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 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 vanilla extract

Directions

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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Peanut Butter Fudge in Light & Tasty

Nutritional Facts

1 piece: 58 calories, 3g fat (1g saturated fat), 2mg cholesterol, 35mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 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 vanilla extract
  1. Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
  2. 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.
  3. 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.
  4. 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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Peanut Butter Fudge in Light & Tasty

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Reviews forCreamy Peanut Butter Fudge

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MY REVIEW
tonyalee User ID: 1551027 156910
Reviewed Dec. 18, 2013

"Love this! It's a hit every time I take it somewhere."

MY REVIEW
25kevin User ID: 2113564 170840
Reviewed Apr. 10, 2011

"I made this for a family get togther and everyone loved it. They were nibbling on fudge before the main course. I love peanut butter anything and this just was easy and set up nicely. It was soft but not too soft and was not sugary or crumbly."

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