This is probably one of the best Peanut Butter Fudge recipes out there. My uncle Rick kept this fudge recipe a secret from everyone for decades. Now I know why. After applying some gentle pressure, he agreed to share his recipe with me so here I am going to share it with all of you!
Making fudge is not terribly difficult. However, it is important to achieve the right consistency. You must have a good candy thermometer to achieve the desired result. If you don’t have one yet, do yourself a favor and get one. They are not expensive and will ensure you don’t under or overheat the sugar mixture.
Recipe Tips
- Marshmallow Cream (or fluff) is very sticky. Here are a few simple tips to make scooping it out easier. Grease your spoon or spatula or you can dip your spoon in a little hot water which helps loosen the marshmallow cream and makes it less likely to cling.
If you prefer a more classic type of fudge, check out my Marg’s Classic Fudge recipe. Or for a little fancier fudge, try my Root Beer Fudge recipe. If you are like me and wonder where Fudge comes from, check out this neat article on the Origin of Fudge.
Gather your Ingredients
You will need the following ingredients to make this Peanut Butter Fudge recipe (see recipe card for quantities): White Sugar, Unsalted Butter, Evaporated Milk, Marshmallow Cream, Peanut Butter and Vanilla Extract.
How to Make Peanut Butter Fudge
- Bring sugar, butter and evaporated milk to a full rolling boil over medium heat, stirring constantly until the temperature reaches 230°F with a candy thermometer. If you don’t have a candy thermometer put a small amount of fudge mixture into water it should form into a ball.
- Pour into a bowl and mix in peanut butter and marshmallow cream and vanilla using an electric mixer until thoroughly mixed and creamy. Pour into a buttered pan. Let cool before serving.
Recipe Video
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Rick’s Peanut Butter Fudge
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Ingredients
- 3 Cups White Sugar
- ¾ Cup Unsalted Butter
- ⅔ Cup Evaporated Milk
- 7 oz Marshmallow Cream
- 16 oz Peanut Butter
- 1 Tsp Vanilla Extract
Instructions
- Bring sugar, butter and evaporated milk to full rolling boil over medium heat stirring constantly until temperature reaches 230°F by candy thermometer. If you don't have a candy thermometer put a small amount of fudge mixture into water it should form into a ball.
- Pour into a bowl and mix in peanut butter and marshmallow cream and vanilla using an electric mixer until thoroughly mixed and creamy. Pour into buttered pan. Let cool before serving.
Recipe Video
Notes
This peanut butter fudge is the best fudge I have ever made. It is very easy to make and it’s very creamy.