You are going to love this peanut butter fudge to die for. It’s easy to make this homemade peanut butter fudge with peanut butter chips. And it makes a wonderful gift for any occasion.
The hubs really likes peanut butter fudge and requested it, so I decided to make some this afternoon, and boy was I glad.
This really is an easy peanut butter fudge recipe–I promise. (I kinda think it’s the best peanut butter fudge recipe in the world). A lot of people are intimidated by cooking it; however, it’s super simple and doesn’t take too much time.
It’s not a typical recipe simply because it asks for peanut butter chips instead of a spoonful or two of peanut butter.
The chips give it that extra sweet flavor, and above all, adding the chips is easier. And, let’s just be honest, I undeniably like easy.
We didn’t even give it a chance to set up before we had our spoons out, digging into the warm gooey deliciousness.
I have to make sure there are four clean spoons at the ready. We will chance burning our fingers to dig into hot fudge. This time was no exception. I honestly have never eaten anything that tasted this good.
Let me show you how it’s done. Get out that saucepan and get to cookin’.
Recipe and printable instructions listed below
How to Make Peanut Butter Fudge
Step 1: Start with 1-1/2 sticks of butter. Melt on medium heat.
Step 2: Add the evaporated milk and sugar.
Step 3: Stir everything together and keep it on medium heat. Bring it to a full rolling boil, while stirring constantly. Cook until the candy thermometer reaches 234-degrees.
If you don’t have a candy thermometer, you can time it.
Once the fudge starts to boil, start the timer and boil for 4 minutes.
TIP: A full-rolling boil is when the food continues to boil, even while stirring. It constantly bubbles.
Step 4: Once the thermometer reaches 234-degrees (or 4 minutes), remove from the heat and stir in the marshmallow creme.
Stir until it is melted and well blended.
I usually add the marshmallow before the chips, because the heat will melt the marshmallow faster. Add the vanilla, and stir.
Step 5: Finally, add the peanut butter chips and stir until they are well blended. Isn’t it the most beautiful thing you have ever laid eyes on?
Step 6: Pour the fudge into the pan and let it cool and set up.
TIP: If you use a stoneware pan, you will need to spray it with a non-stick spray. If you use glass or a disposable metal pan, you don’t need to spray it.
It’s like a party in your mouth. A really content, happy party.
Get the recipe for peanut butter fudge below!
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Other holiday recipes:
- 1-1/2 sticks butter
- 3 cups sugar
- 1 - 5oz. can evaporated milk (2/3 cup)
- 10 oz. peanut butter chips (I used Reese's)
- 1 - 7 oz. can marshmallow creme
- 1 tsp. vanilla
- Melt the butter in a saucepan on medium heat.
- Add the evaporated milk and sugar and stir until well blended.
- Bring to a full rolling boil on medium, stirring constantly. Cook until candy thermometer reaches 234-degrees or for 4 minutes.
- Remove from heat.
- Stir in marshmallow creme. Stir until well blended.
- Add vanilla. Stir.
- Add peanut butter chips and stir until blended.
- Pour into 9" x 9" pan and cool.
- (Let's be real - take a spoon and eat a little while it's still warm).
If you use a stoneware pan, you will need to butter the pan. If you use a tinfoil or ceramic pan, you will not need to butter the pan.
- Polder Candy/Jelly/Deep Fry Thermometer, Stainless Steel, with Pot Clip Attachment and Quick Reference Temperature Guide
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Serving Size:1 piece
Amount Per Serving:Calories: 170 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 12mg Sodium: 90mg Carbohydrates: 21g Fiber: 1g Sugar: 20g Protein: 3g