Peanut Butter Fudge

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54 Servings
100% would make this recipe for Peanut Butter Fudge again.

My Grandmother gave me this excellent peanut butter candy recipe over 35 years ago, and I have been making it ever since. The recipe produces a creamy, smooth, melt-in-your-mouth fudge that's so easy to make and Oh, So Delicious...

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Peanut Butter Fudge Ingredients

1 cup margarine or butter (2-sticks)1 jar (7 1/2 oz) marshmallow creme
4 cups granular cane sugar 1 teaspoon pure vanilla extract
1 1/2 ounces light corn syrup, plus enough evaporated milk to make 1 cup1/2 cup pecans, chopped (optional)
1 jar (18 oz) peanut butter, smooth or crunchy

Instructions for Peanut Butter Fudge

Grease a 9-by-13-inch baking pan and, if desired, line prepared pan with overlaping sheets of either parchment or wax paper, greased on both sides, pushing paper into corners and up sides of pan, allowing excess paper to overhang pan edges to create handles. Set pan aside.

Melt margarine or butter in a large heavy-bottomed sauce pan over low heat. Add sugar, corn syrup and evaporated milk, stirring until well blended. Increase heat to medium-high and bring mixture to a boil. As soon as mixture reaches a boil, lower heat to medium and boil slowly, stirring continually, for 5 minutes (or until mixture reaches soft ball stage - between 234 and 240 degrees F). Remove pan from heat, add peanut butter, marshmallow creme and vanilla, stirring until well combined (it should be a pale cream color). Stir in pecans, if desired. Pour mixture into prepared pan and let cool at room temperature on wire rack until firm (or, once cooled, place pan in refrigerator to speed firming). Remove fudge from pan using paper handles, peel off paper and cut into 1-inch squares. Store in an airtight container (layers seperated by wax paper) in the frige for up to a week.

Tips:
1) Put peanut butter and marshmallow creme into a separate bowl before starting, making it easier to add all at one time after sugar is cooked.
2) Try lining the prepared pan with overlapping parchment or wax paper greased on both sides. The fudge will come out much easier. Just peel off the paper and cut.
3) This recipe makes enough fudge to split between two 8-by-8-inch pans since not everyone likes nuts.
4) Refrigerate fudge.

Main Ingredient: Peanut ButterCuisine: American

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BigOven member

sgrishka

[I made edits to this recipe.]
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posted Mar 25, 2008 by sgrishka  email this chef

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papa_rick

The whole family loved it. Very creamy. made with & without pecans. Have also made it with Chuncky peanut butter. Have give as a stocking stuffer. I want to (with your permission) to print the recipe and include it in the package. This makes a very good present for friends and neighbors. Thank You
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yes YES, I would make this recipe again.
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posted Dec 11, 2007 by papa_rick  email this chef

BigOven member

sgrishka

[I made edits to this recipe.]
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posted Jun 06, 2006 by sgrishka  email this chef

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sgrishka

[I made edits to this recipe.]
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posted Jun 06, 2006 by sgrishka  email this chef

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sgrishka

[I posted this recipe.]
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yes YES, I would make this recipe again.
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posted May 08, 2006 by sgrishka  email this chef