This Peanut Butter Fudge recipe will take the mystery and the candy thermometer out of the Fudge equation. I want to make a confession, right now. For years, I was a Fudge Failure.
Fudge and I go way back. We have had our fair share of hard times. I have lost countless little jars of marshmallow fluff, possibly gallons of peanut butter and for what? Hard bricks of peanut butter-flavored crumbles and dust. Waaa.
Once I stopped making the fudge too hard, I started making it too soft. My mom likes to call this sort of fudge “Spooners.” Yea, you know, too soft to cut with a knife, so it has to be eaten off of a spoon. Waaa, but at least edible.
I had some delicious fudge from Sid’s cousin (this is her recipe with my directions). I decided to take on the fudge challenge once again. “It’s easy,” she said. “Sure it is!” I said! So, I continued making batches of bad fudge using her recipe. I almost gave up. Peanut butter isn’t cheap, you know!!!
Finally, I scored. Jackpot! Jackpot! This fudge is so delicious, I only had four pieces left by the time I had a chance to take pics! So, I knew I had to pass my discovery along to you!
Now that I can make some Peanut Butter Fudge, I want to make it for everyone, all the time. It takes minutes and makes a perfect little homemade gift.
I love collecting little boxes and cute containers for gifting (bunny above, 59 cents, Goodwill, score!) Just think of all the reasons you can make fudge: picnics, parties, Boss’ day (unless she’s on a diet), birthdays, Easter, Christmas, or just if you know someone who needs a little pick-me-up. Fudge will do that!
And most importantly, remember, peanut butter is a great source of protein! Fudge is practically health food! 🙂
One of the keys to successful fudge is having all ingredients and the pan buttered and ready to go before turning on the stove!!! Use the timer on your stove or phone and have it set before starting. Make single batches.
- Prep Time : 5 minutes
- Cook Time : 5 minutes
- Yield : 20 pieces
- Allergens : peanut butter
Butter an 8 x 8 pan. Set the timer on the stove or your phone for one minute. Measure out the peanut butter and tear off the protective covering on the jar of marshmallow creme. Set aside.
Measure 2 cups of sugar and 1/2 cup of whole milk and place in a large saucepan. Stir the milk and sugar together. Bring to a boil over medium heat while stirring. As soon as the sugar and milk mixture come to a boil that cannot be stirred down, start timing - one minute. Continue stirring.
Turn off the heat, quickly add the marshmallow creme and peanut butter, beat with a wire whisk til there are no streaks. Quickly and carefully, pour and spread fudge into buttered 8 x 8 pan. Cool overnight at room temperature, cut into one inch squares.