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Peanut Butter Meltaway Fudge

Peanut Butter Meltaway Fudge

Peanut Butter Meltaway Fudge

Peanut Butter Meltaway Fudge
4.3 rating based on 12,345 ratings
4.3/5 (9)
Course: CandyDifficulty: Medium
Servings

117

squares
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A peanut butter fudge made with evaporated milk and marshmallow creme.

Ingredients

  • 3-1/2 cups granulated sugar

  • 1-1/2 cups (one 12-oz. can) evaporated milk

  • 1/2 cup butter or margarine

  • 2 tablespoons light corn syrup

  • 1 tablespoon white vinegar

  • 2-1/2 cups crunchy peanut butter

  • 1 jar (7 oz.) marshmallow creme

Directions

  • In a 4-quart saucepan, combine sugar, evaporated milk, butter, corn syrup, and vinegar. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes. Remove from heat. Add peanut butter and marshmallow creme; stir until smooth. Spread into ungreased 13x9x2-inch pan; cool completely. Cut into 1-inch squares. Store in tightly covered container at room temperature.

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Reviews

Name & Location
(example: Sue in LA)
Rating
Review

★★★★★
It is so wonderfull I make it all year round.
- A Baker

★★★★★
I make this every year at Christmas. My husband loves it. I have a friend of my son asking for it weeks before Christmas. I use creamy peanut butter. I'm not a real big fan of peanut butter, but this is good!
- Val in Wisconsin

★★☆☆☆
The recipe is ok, but be aware that the fudge will be very "sticky" with a consistancey almost like cookie dough rather than fudge. I think that it would be fine if the recipe warned you of how gooey it is when finished.
- A Baker

★★★★☆
Very tasty, but the cook time needs to be adjusted. Did not set up enough. I will try it again, but cook it longer.
- Donna in PA

★★★☆☆
I like this fudge but I could not get it to set. I have made it twice with the same results. After the boiling for 5 minutes are you suppose to beat the peanut butter and marshmellow cream like you do regular fudge. I am baffled.
- A Baker

★★★★★
the best fudge I have ever made. I love it
- a dye in cleveland, va

★★★★★
I would make this again, but it fudge comes out better if you cool in the fridge first before storing at room temprature, it makes it easier to cut into squares.
- A Baker

★★★★★
Like most fudge you need to boil it to the soft ball stage, and this took approx 8 to 10 min. Stirred it till almost all the glossiness diaappeared and it turned out perfect.
- roxanna rouch in yellow springs,ohio

★★★★★
This too is an old recipe I lost.I always make this rich delicious candy for the none chocolate lovers and the ones that love it all, thank you for this; it will be handed down like fantasy fudge to my daughter and her daughters
- billie scara in ms. gulf coast
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