Banana slices, caramel sauce, and whipped cream are placed on top of a baked meringue. You will want to prepare this dish repeatedly since it is a great blend of two excellent desserts.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 1 9-inch square pan |
Ingredients
- cooking spray
- 1 (12 fluid ounce) can evaporated milk
- 2 ½ cups white sugar
- 1 cup peanut butter
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions
- Spray a 9×9-inch pan with cooking spray.
- Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. A teaspoon of hot syrup dropped into a glass of cold water should form a soft ball of candy.
- Remove from heat and immediately stir in peanut butter, butter, and vanilla extract. Stir constantly until fudge is smooth and thick. Pour fudge into prepared pan. Let cool before slicing into squares.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 139 mg |
| Sugars | 47 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made it about a month ago and had a taste for it again tonight, so I made my second batch. Both times turned out perfectly, and just as good as I remember it as a kid 50 years ago! Simple, easy and quick, not to mention absolutely delicious. Everyone loved it! Thanks for the recipe, it will be made many times.
This recipe takes a little longer to make but it is like the fudge that my mother made. It isn’t as sweet as the fudge made with marshmallow and has a better peanut butter taste.
This is the easiest to understand fudge recipe I’ve tried. I was given a family recipe and some advice, but nothing ever turned out right no matter what I tried. After some searching I found this one and realized exactly what was going wrong. I did everything to the letter, except I added a tablespoon of karo syrup to help ward off crystalization.
Took 15 minutes to reach soft-ball stage at 6000 altitude – temp made it to 220. Poured sugar mixture into standing mixer bowl, which held the peanut butter, butter, and vanilla. Beat on 3/4 for approximately 3 minutes. Scraped into pan (consistency looked desirable). Setting in fridge right now, after debating whether set on counter. If I can edit this review, will follow up with pic and final product review.
Just like my mom used to make! I reduced the sugar to 2 cups and used the soft ball method. Took about 15 min of boiling to reach that stage. No problem with setting. Very Yummy! Thanks for posting!
Consistency was too soft
I did not have evaporated milk so I subbed regular 2% milk. I also did not used cooking spray. Instead I lined my dish with parchment paper before pouring the peanut butter mixture into the dish. Followed all other directions per recipe. Turned out amazing.
The closest to my grandmas recipe! Sometimes my mom would use chunky peanut butter which was good, and sometimes she would put cocoa powder to make it chocolate peanut butter fudge. My grandma would also use the chocolate peanut butter recipe as an icing on brownies. Great! I think that was the beginning of the peanut butter bars….
I must have done something seriously wrong because mine is a goopy mess. Won’t solidify, so I had to freeze it in order to cut it.
This is so good and so fun to make. It’s nice and creamy the way real fudge should be. Thank you for the great recipe. : )
Very good!
I haven’t made fudge for many years; I was just looking for something to make this weekend that only used ingredients I had on hand. I can see why the recipe instructs to use a large heavy bottom pan as the product would boil over if the pan isn’t deep enough. I don’t own a candy thermometer, but just used the soft ball method. This is a quick and easy recipe. Delicious!
Smoothest PB Fudge from scent to swallow. Use a pot much larger that you will need so this can get its full boil. Needs fridge to set. I love this recipe, and will never part with it. I don’t care much for the recipes that call for marshmallow or brown sugar. This is pure peanut butter delicacy.
Four stars because the fudge didn’t seem to set up. I put it in the freezer and it firmed. I followed the instructions, making sure I brought it up to the correct temperature by using a candy thermometer. Maybe the spillover had something to do with the problem. Delicious and creamy texture. Will try to make again.
I have made his several times and is the best PB fudge recipe I have ever made. I have used countless recipes and even made a few of my own, but none of them are as good as this one. The ingredients in this recipe are in perfect proportions. I even made it with only a half a cup of PB (I had already begun cooking it when I realized I was short but continued anyway) and it turned out fine. It just didn’t taste that much of PB, but it set up perfectly and my family ate it all. If you prefer the creamy fudge just add a jar of marshmallow cream when you stir in the PB and it makes perfect creamy fudge as well. I believe this truly is a no fail recipe. Perfect for the beginning candy maker. I will never ever use a different recipe again.
very tasty, reminded me of my uncle’s recipe from long ago, I did boil longer than suggested. Turned out very good, I will make again.
I think I must of had beginners luck because it was my first time and it turned out. I ended up doing about 13 minutes of a rolIing boil. I don’t have a candy thermometer so used the soft ball method. I do think it could use a little more peanut butter.
Definitely takes longer than 5 – 7 minutes to get to soft ball stage…but well worth the time and effort. This fudge is delicious!!
Very easy recipe for fudge. It does take longer than 5 – 7 minutes to reach the soft ball stage and be sure to stir it hard at the end when you add the peanut butter to make it creamy. I used the full fat evaporated milk and it has a very nice smooth texture. Not too sweet for fudge.
This came out very nice and creamy, yum !
This recipe makes perfect fudge. My coworkers were thrilled. Thank you for posting such a great recipe. You may want to review some how to cook fudge videos online if you’re a beginner like me. But my second batch was perfect. Home run delicious!