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 with all of you!
Making fudge is not terribly difficult. But it is important to get 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. If you prefer a more classic type of fudge, make sure you 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.
🥜 Nut Allergies
This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Peanut Butter Fudge recipe (see recipe card for quantities): White Sugar, Unsalted Butter, Evaporated Milk, Marshmallows Cream, Peanut Butter and Vanilla Extract.
🥣 How to Make Rick's Peanut Butter Fudge
Bring sugar, butter and evaporated milk to full rolling boil over medium heat stirring constantly until temperature reaches 230F 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.
Rick's Peanut Butter Fudge
Ingredients
- 3 Cups White Sugar
- ¾ Cup Unsalted Butter
- ⅔ Cup Evaporated Milk
- 1 Jar Marshmallow Cream
- 1 Small Jar Peanut Butter
- 1 teaspoon Vanilla Extract
Instructions
- Bring sugar, butter and evaporated milk to full rolling boil over medium heat stirring constantly until temperature reaches 230F 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.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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