These tasty patties are colored and tasted better with cheddar cheese and parsley. After trying them, my neighbor started sharing the recipe with others.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup crunchy peanut butter
- 1 cup marshmallow cream
- 2 cups white sugar
- ⅔ cup milk
- 1 teaspoon vanilla extract
Instructions
- Mix together the peanut butter and marshmallow cream in a bowl; set aside. Lightly grease a square glass dish with butter.
- Stir together the sugar and milk in a saucepan over medium-high heat; stirring occasionally, bring to a boil at 234 degrees F (110 degrees C) and then immediately remove from heat and stir in the peanut butter mixture and the vanilla; pour into the prepared dish and allow to cool to room temperature before serving.
Nutrition Facts
| Calories | 291 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 111 mg |
| Sugars | 40 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I did everything wrong and this still somehow came out great! I had a strong hankering for PB fudge one night. I don’t usually keep PB in the house, but I do have some macadamia nut butter packets and a bit of pistachio nut butter left over. Oh, look, there’s a few of those tubs of Jif from hotel breakfast buffets in the back of my cabinet. Darn, I don’t have any marshmallow fluff – ah-ha – marshmallows from 2019 or earlier. I’m sure those will be fine. I used cream powder because I’m lactose intolerant and never have milk. And it was a humid, rainy summer day. But I heated to 234° dumped in everything and mixed mixed mixed! It formed a lovely texture that clung to itself making clean up a breeze. Not all of the marshmallows melted but this ended up giving it a nice marble texture. I left it to chill overnight in the fridge (mostly to avoid temptation) and in the morning, it was perfect or too hard if anything. Maybe a slight bit sandyy texture but I’ve definitely had much worse textures in fudge I made with all the right ingredients!
Very tasty! Another recipe that I will use again. A candy thermometer really is a necessity for this and most good fudge recipes.
This came out perfect and was so easy! (You really do need a candy thermometer, though). My kids went crazy for it – I’ll be making it again at Christmas. A keeper!
It was so good but it was so creamy that i couldn’t cut it without it sticking to everything that touched it. so i rolled it up into little balls it was still to creamy. Just freeze it thats my opinion
I did this exactly to directions…and it did not set 🙁 still tastes amazing though! 😉
I’ve made fudge quite a bit.. Peanutbutter is my favorite.. This recipe is the easiest I have found.. not to mention it has a wonderful taste! 5 Stars!!
I’ve tried many, many fudge recipes and this is by far the best peanut butter fudge recipe so far. I’m not sure what the reviewer meant when they said this did not “set up”. I have the same problem if it is humid in my house OR if I don’t cook it long enough. I cook my mixture in a thick walled, heavy saucepan and once it comes to a boil, I boil it exactly 5 minutes. No more, no less. It turns out perfectly every time. I made about 10 batches of this for Christmas gifts so far and everyone who has tried it so far at my work love this fudge. I’ll be making it for my son and his family when I visit them this month.
i did it!! I have been trying to get my fudge just right for years and used this recipe and it came out the way i wanted for once!! It was soooo good!! Was gone in a day 🙂 WE are it so FAST! Also add some penut butter chips to top it adds a lil more yummmm 🙂
THIS IS THE BEST FUDGE EVER!!!!!!!!!!
I thought this would be an easy and delicious recipe, but it wasn’t. I followed the directions but the fudge tasted horrible and it never set up. I even tried putting it in the fridge for about an hour. Not a good recipe.
Make sure there is little oil in the pb, also make sure to fully boil the milk and sugar 230 degrees. I added 1/2 cup of melted choc chips after I added fudge to pan and swirlled it for chocolate peanut butter fudge. I also used a long pan with sides lined with parchment and used small cookie cutters to make fall shapes. Enjoy.
Simple Easy & Fabulous! …As for the members who have issues with it setting up- Use a Themometer- 240 degrees and it sets in seconds! Thx again for Posting this was awesome!
You cannot beat this peanut butter fudge recipe. It is smooth, creamy, and melts in your mouth. I substituted creamy peanut butter for the chunky and it turned out perfectly. I’ve received so many compliments and my picky family loves it! Ignore the other reviews that it is too soft. It sets up perfectly if you bring the milk and sugar to a soft ball stage (slighly golden in color) before adding the remaining ingredients.
THe taste was good, but it never set up. I made this one night and 24 hours later it was just as soft and runny as when I poured it in the bowl the set. I think it would be good if there was more peanutbutter or something.
This was very good peanut butter fudge. The fudge was soooo smooth. The only issue I had is that it didn’t set up as firm as I would have liked. It tasted delicious but was to soft and sticky.
This was fantastic!!! And it was my first time trying any fudge type recipe.
this recipe is extraordinary!it is so delicious, it makes my mouth water