Peanut Butter Fudge

56 reviews, 4.7 star(s). 90% would make again

Ready in 45 minutes

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...

"Peanut butter fudge has always been my favorite, but I never knew how truly wonderful it could be until I found this recipe! I've made it three times in the week since I found it - family and friends rave and simply MUST have the recipe. It's gotta be the corn syrup - my old recipe didn't have it - but it's hard to believe that 1.5 ounces could make such a remarkable difference! Thank you for sharing this terrific recipe. All my parts - except my waistline - applaud you!"


1 cup (2-sticks) Butter or margarine
4 cups granular cane sugar
1 1/2 ounces light corn syrup; plus enough
evaporated milk; to make 1 cup
1 18-oz jar peanut butter; smooth or crunchy
1 7.5-oz jar marshmallow creme
1 teaspoon Pure vanilla extract
1/2 cup pecans; chopped (optional)

Original recipe makes 54 Servings



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 butter or margarine 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.


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.

Verified by stevemur
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Calories Per Serving: 173 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

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Personally, I prefer making it this way

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Very good, will make again!
amykna73 1y ago

crentep 1y ago

I loved the taste of this fudge, however, I did not like the how soft the fudge was even hard to pick up with your hands...almost like you could roll it into a ball.. Thats the only down fall..
tessElwell123 1y ago

First time fudge maker, this was simple and fantastic!!!
RayKettler 2y ago

Best Peanut Butter Fudge Ever! Followed recipe and it came out delicious. Thanks for the recipe sgrishka!:)
Bunnyn2baking 2y ago

If you like peanut butter, you will love these! Highly addictive, so make a lot.
JordanA18 2y ago

Easy to make-Awesome to eat! All of your listings I have tried are terrific! Thanks for posting.
CYAG 2y ago

Awesome. It was very rich and creamy. It came out just perfect.
roseangel5747 2y ago

delicious!! it was a big hit!! will definitely make it again!!
ebyrne_98 2y ago

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