Peanut Butter Fudge

Opens photo in lightbox. Hit Escape or X to exit lightbox. Peanut Butter Fudge

Makes about 96

1 cup granulated sugar
1 cup brown sugar, firmly packed
2 tablespoons butter
1/2 cup evaporated milk
pinch of salt
1 cup marshmallows
1/4 pound peanut butter
1 teaspoon vanilla

Cook sugar, butter, milk and salt to soft ball stage (235° F–240° F on a candy thermometer). Add marshmallows and peanut butter just before removing from heat. Do not stir. Cool to room temperature. Add vanilla. Beat until creamy, thick and holds shape. Pour into well buttered shallow pan. Cool and cut into squares.


Reviews of Peanut Butter Fudge:

1-5 of 37 reviews   Next >>

  A cookie baker  Dec 20, 2011
Would make this again.
Why is the peanut butter not in cups??? three stars

  Uncleroy in Mpls, MN  Dec 9, 2011
Would make this again.
Wonderful flavor! Next time use a 9"x9" foil lined pan. This does not make enough to make thick pieces. five stars

  Uncleroy in Mpls, MN  Dec 9, 2011
Would make this again.
Wonderful flavor, however I would double the recipe too and put it in a foiled lined 9"x9" pan. Not enough to cover a 13"x9" pan to make substanial pieces. five stars

  A cookie baker  Nov 24, 2011
Would make this again.
Excellent fudge. Easy to make. Doubled the ingredients, otherwise followed the recipe. Bringing it to Thanksgiving dinner. I know my family will love it. five stars

  A cookie baker  Dec 12, 2010
Would make this again.
This is great fudge however, it states above that it makes about 96. 96 Reese's Pieces size, maybe. If you want a decent quantity, quadruple the recipe. four stars

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