I’ve had other peanut butter fudge before, but this is the greatest. I received this recipe from a friend. This fudge is simply too delicious to save till Christmas!
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 60 |
| Yield: | 3 3/4 pounds |
Ingredients
- 4 cups white sugar
- 1 cup milk
- ½ cup butter
- 12 ounces peanut butter
- 1 (7 ounce) jar marshmallow creme
- ⅔ cup all-purpose flour
Instructions
- Grease a 9×13-inch baking dish; set aside.
- Combine sugar, milk, and butter in a medium saucepan. Bring to a boil and cook for 5 minutes. Remove from heat.
- Stir in peanut butter and marshmallow creme. Mix in flour gradually until incorporated. Spread fudge into the prepared dish. Allow to cool completely before slicing.
Nutrition Facts
| Calories | 116 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 41 mg |
| Sugars | 16 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Made tonight followed recipe, could not wait to try so cut a couple of pieces before cooled, set up as noted. I did take advice and put flour in bowl than peanut butter and on top marshmallow cream. As soon as it boilled I timed for the 5 minutes took off burner and started adding the ingredients that I set aside. It’s perfect. Creamy smooth. I haven’t made fudge in years this is perfect.. if it doesn’t come out right you didn’t follow the easy directions.
I don’t understand all the failures. Turned out great for me. Loved how smooth it was.
Good
What a mess. This was awful. A waste of ingredients. Way too sweet and boiling it for 10 minutes is way too long. I never reapond to thing like this but in this case, all I have is a crumble mess!
I accidentally used a whole stick of butter and it came out SUPER soft and creamy! I also put it in a 8X8 pan instead to make it thicker. Will make it this way EVERY TIME for now on.
This was an amazing tasting fudge that you have to eat with a spoon! That’s not fudge. BUT… the taste makes it totally worth trying to salvage this recipe (which doesn’t give clear enough directions to allow it to set properly). I’m buying a candy thermometer just because I believe this fudge can be awesome! It needs to be cooked properly for it to set properly. So, despite my two stars I WILL be making this again following some of the tips given.
Melt in your mouth delicious! I made this and Grandma’s creamy Peanut Butter fudge for comparison. Both five star! I’ve been making Peanut butter fudge for over fifty years and have to say these two are the best I’ve ever made!
I don’t normally comment on these because I usually tweak them, but this one I did exactly as written. Might be the best peanut butter fudge I have ever eaten, next to mom’s of course. Awesome!!!
Tasty!
Skeptical of the flour at the end, I made it as written. It turned out okay. Just okay, though. I wasn’t looking for peanut butter brownies. So, I invested in a candy thermometer and tweaked the recipe just a little. I used two cups granulated sugar and two cups packed brown sugar, for added depth of flavor. I added 2 tablespoons of corn syrup. I used a 12 oz can of evaporated milk. I cooked the syrup over medium heat until my thermometer read 237. I took it off the heat and scooped my premixed pb/marshmallow mixture onto the surface of the syrup without stirring. I allowed the mixture to cool to 140 degrees. I added 1 tsp. vanilla and used my hand mixer to blend the peanut butter mix into the fudge. I poured it into my 9×13 pan, prepared with parchment paper. It set up in no time! Give it a try without the flour. Invest in that thermometer…It’s worth it.
Great and easy to make, taste like mom’s
This fudge is great!!! I followed the directions exactly (except I sifted the flour) and it set up perfectly. This fudge so smooth and rich. I think it’s pretty easy to make as well. I would recommend making!
This fudge is not only the easiest to ever make, it taste the greatest also. It’s name is fitting. Thank you All Recipes! Sharron
I read some of the reviews where some people couldn’t get it to stiffen up properly. I put the entire 16oz jar of peanut butter and the entire 7 1/2oz jar of fluff in a bowl and mixed with mixer till well blended. I didn’t have a thermometer but after the sugar mixture came to a rolling boil I timed for 5 minutes on med/high heat while stirring constantly. Came out perfect. I also put plastic wrap in the dish instead of oil or grease so I was able to lift the entire sheet of fudge out without breaking it.
Very easy. Very good. I mixed the peanut butter and fluff together ahead of time. I didn’t have parchment paper so I lined the 13 x 9 pan with aluminum foil and coated it with melted butter.
Made according to directions, came out fantastic. Highly recommend.
They turned out perfect I would diffidently recommend
Have to be honest, when I viewed the video and saw the flour being added like a maniac, I immediately said NOPE! Something made me come back to this one and I began reading the reviews. I made it and it truly is the best PB fudge that I’ve ever eaten. I mixed the flour with the PB and marshmallow cream. I did increase the PB to a full jar (I’m one of those people) and it worked out perfectly. Rolling boil for 5 min… All went smoothly and it came out a very dense, rich, beautiful fudge. Worlds Best, I have to agree! Great recipe and I’ll use this one from now on. Add the extra PB, you will not be sorry.
I followed others suggestion to combine PB, flour, and marshmallow, adding 1/2 tsp salt and one tsp vanilla. I increased the PB to 14 oz and decreased the sugar to 3 1/2 cups, may try decreasing to 3 cups next time and use 16 oz PB. When it came to a boil, I did the 5 min., Then checked in ice water. It made a soft ball so I removed from heat and added remaining ingredients. This fudge is delicious.
my first attempt at fudge and wow! what a success!
A little messy and I had to transfer to a pot because the saucepan was too small, but it turned out amazing!!!!