This peanut butter fudge recipe is one that an older lady shared with me when I worked for our local bank. She shared several of her recipes with me while I worked there. Her handwritten recipe is still in my files.
The beauty of this recipe is that you don’t need a thermometer and you don’t have to worry about whether the mixture is at a soft ball or hard ball stage!
Five cups of sugar seem like a lot, but this recipe makes 4 pounds of fudge! The peanut butter fudge is light and creamy. You’ll love it.
As with any recipe, the quality of the ingredients will determine the quality of the end product. This is not the time for cheap butter or peanut butter! Using cheap butter or margarine might end in the butter separating and leaving a layer of separated butter or oil around the edges and the top.
Peanut Butter Fudge
Ingredients:
- 5 cups sugar
- 8 Tablespoons Butter
- 1 can of evaporated milk
- 2 teaspoons pure Vanilla extract
- 1-1/2 cups Peanut Butter
- 1 jar Marshmallow Creme (7 ounces)
Directions:
Place the sugar, the canned milk, and the butter into a heavy-bottomed pot. Bring the mixture to a boil. Reduce the heat and continue boiling for 10 minutes, stirring constantly.
Remove from the heat.
Stir in the marshmallow creme, peanut butter, and vanilla.
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Mix well and pour into a 9 x 13 – inch
buttered cake pan or line the pan with Reynold’s Non-Stick tin foil. I like using the non-stick foil because it is so easy to remove the fudge!
Store your fudge in an airtight container. It will last in the refrigerator for 2 – 3 weeks.
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Ingredients
- 5 cups sugar
- 8 Tablespoons Butter
- 1 can of evaporated milk
- 2 teaspoons pure Vanilla extract
- 1-1/2 cups Peanut Butter
- 1 (7-ounce jar) Marshmallow Creme
Instructions
Place the sugar, the canned milk, and the butter into a heavy-bottomed pot. Bring the mixture to a boil. Reduce the heat and continue boiling for 10 minutes, stirring constantly.
Remove from the heat.
Stir in the marshmallow creme, peanut butter, and vanilla.
Mix well and pour into a 9 x 13 - inch buttered pan or a pan lined with Reynold's Non-Stick tin foil.
Notes
I like using the non-stick foil because it is so easy to remove the fudge!
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