Y’all are gonna love this old fashioned fudge recipe with peanut butter. Peanut butter fudge is always popular around the holidays, especially at Christmastime. But, it’s delicious any time of year.
We love to give the creamy peanut butter fudge as a gift for teachers, friends, and neighbors. It’s an easy recipe to make and a little bit goes a long way.
Old Fashioned Fudge Recipe with Peanut Butter
This Old fashioned fudge recipe with peanut butter is just about as good as it gets when it comes to dessert. It is rich and creamy, and amazingly delicious.
Around here, I keep the fudge ingredients on hand in case we want to make some on the spur of the moment.
I’ve given away fudge for the holidays to the kid’s teachers, the ladies in the office at school, and neighbors. And, let me tell you, I am one popular girl for bringing them fudge. Trust me, they will love you.
The Best Peanut Butter Fudge
This is an easy recipe. It’s almost identical to my other peanut butter fudge recipe, with chips. They are both amazing in their own right, but this recipe is a little more peanut buttery because you’re using the real thing.
The other recipe uses peanut butter chips and is a little sweeter.
I also have several other fudge recipes here on the blog, and they are all pretty unique.
If you’re wanting to make fudge that really doesn’t take long, you can try the 5-minute fudge recipe.
The great thing about fudge recipes is that you can change them easily. You can add Oreos, or Reeses Pieces, or butterscotch chips. They are all really interchangeable, and of course, to die for.
You can also double most of these recipes with ease. And, who doesn’t want to double a fudge recipe? Seriously, I’ll take it any time I can get it.
Recipe and printable instructions listed below.
Add the butter to a medium-sized saucepan and let it melt on medium-high heat.
Pour the evaporated milk into the pan and stir it around together.
Add the sugar and stir it together.
Once you get the sugar stirred into the mixture, you can add the thermometer.
I do recommend a thermometer. You’re going to have a better chance of the fudge setting up correctly. That has just been my experience.
I’ve had people ask why their fudge didn’t set up. There can be several reasons. Altitude can have a lot to do with the fudge setting up properly, or not boiling the mixture long enough can be a problem. The more I make fudge, the better it seems to set up.
Fudge is one of those things that can be a little fickle. But, whatever you do, don’t let anything stop you from making the fudge. If it doesn’t set up, just keep it at home and eat it. It will still taste really good!
Bring the mixture to a full rolling boil and boil for 4 minutes or until the thermometer reaches 234-degrees.
If you’re in a high altitude area, Kraft suggests subtracting 2-degrees off for every 1,000-feet above sea level. I’m in Florida, and we are literally two feet above sea level, so I am going to keep stirring and cooking until the thermometer gets to 234-degrees.
If you choose to time the fudge instead, just make sure it’s at a full rolling boil before you start the timer.
To know if you have a full rolling boil, the mixture should still be boiling when stirring. The big bubbles (like the photo above) helps create that rolling effect.
Here’s a pic of my thermometer. I bought it here on Amazon. It was only a few dollars. You will want to get your fudge to the softball stage.
This is a great thermometer for making candy, as well.
Note: Be sure not to let the candy thermometer touch the bottom of the pan, or you’ll get an incorrect reading.
Once you reach the desired temperature or four minutes, remove the pan from the burner and stir in the marshmallow creme.
I always add the marshmallow creme before the peanut butter. You need all the heat you can get for the marshmallow to melt. Stir until you don’t see any more lumps.
Add the creamy peanut butter and stir.
Pour the fudge into a greased casserole dish.
I usually use a 9″ x 9″ pan, because I like my fudge super thick. But, you can use up to a 13″ x 9″ pan, as well.
Let the fudge cool for several hours.
That’s it! Fudge is a delicious dessert any time of year.
How long will Peanut Butter Fudge last?
Peanut butter fudge will last about a week out on the counter and about two weeks in the refrigerator.
Should I put fudge in the fridge?
Fudge is fine on the counter and doesn’t have to be refrigerated. Some people like it cold, but we like it room temperature around here.
Why is my fudge gritty?
Most of the time when fudge is gritty the sugar hasn’t dissolved all of the way. The next time you make the fudge, be sure to cook it long enough.
How long does it take for fudge to set?
It usually takes about three to four hours for fudge to set up all the way. Depending on the weather, it can take a little longer. If you’re in a hurry you can refrigerate the fudge and it will set up faster.
How do you know when Fudge is ready?
There are a few different ways to test the doneness of fudge. First, when the temperature reaches 234-degrees, the fudge is done cooking. If you don’t have a thermometer, you can start timing the fudge for four minutes when it reaches a full-rolling boil. Another way to test the fudge is to drop some in ice cold water. If the fudge turns into a soft ball, it’s done.
- 1-1/2 sticks butter
- 5 oz. evaporated milk
- 3 cups sugar
- 1 - 7 oz. jar marshmallow creme
- 1 tsp. vanilla
- 1 cup creamy peanut butter
- Add the butter to a medium saucepan on medium high heat.
- Add the evaporated milk and sugar and stir together.
- Bring the ingredients to a full, rolling boil for four minutes, or until thermometer reaches 234-degrees. Stir often while boiling.
- Remove from heat and add marshmallow creme. Stir until all of the lumps are gone.
- Add the vanilla and peanut butter and stir until well blended.
- Pour into a greased 9" x 9" casserole dish, or a up to a 13" x 9" casserole dish.
- Cool for at least three hours.
Nutrition information is approximate.
According to Kraft, for every 1,000 feet above sea level, subtract 2-degrees off of the 234-degrees.
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Amount Per Serving: Calories: 170 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 12mg Sodium: 85mg Carbohydrates: 21g Fiber: 1g Sugar: 20g Protein: 3g
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