Description
This easy peanut butter fudge recipe creates a rich, creamy, and satisfyingly sweet treat perfect for peanut butter lovers. Combining classic fudge ingredients with a peanut butter twist, it features a smooth blend of granulated sugar, evaporated milk, butter, peanut butter, peanut butter chips, and marshmallow creme. The fudge is boiled to the soft ball stage, stirred until creamy, and then poured into a baking dish to cool and set. Finished with optional salted peanuts for an extra crunch, this homemade fudge is ideal for holidays, gifts, or anytime you crave a buttery, nutty dessert.
Ingredients
Scale
Fudge Base
- 3 cups granulated sugar
- 1 (5-ounce) can evaporated milk (about 2/3 cup)
- 3/4 cup unsalted butter (12 tablespoons)
Peanut Butter Mixture
- 1/3 cup peanut butter (creamy or crunchy)
- 1 (10-ounce) package peanut butter chips
- 1 (7-ounce) jar marshmallow creme
Optional Topping
- 1/4 cup salted peanuts, chopped (plus some reserved for sprinkling on top)
Instructions
- Prepare the baking dish: Butter an 8×8-inch baking dish or spray it with nonstick cooking spray. Set aside to use later for pouring the fudge mixture.
- Cook the sugar mixture: In a medium-sized, heavy pot, combine the granulated sugar, evaporated milk, and unsalted butter. Cook over medium heat, stirring frequently until the mixture comes to a boil.
- Boil to soft ball stage: Once boiling, continue to boil for about 5 minutes while stirring constantly. Use a candy thermometer to ensure the mixture reaches the soft ball temperature of 235°F (113°C), critical for the perfect fudge texture.
- Mix in peanut butter and chips: Remove the pot from heat and immediately stir in the peanut butter, peanut butter chips, and marshmallow creme until the mixture is creamy and smooth.
- Add nuts if desired: If using salted peanuts, fold the chopped nuts into the fudge mixture, reserving a few to sprinkle on top for garnish.
- Pour and set: Quickly pour the hot fudge mixture into the prepared baking dish. Allow it to cool completely at room temperature until firm.
- Cut and store: Once set, cut into 24 pieces or desired size. Store the fudge in an airtight container at room temperature for up to two weeks.
Notes
- Use a heavy-bottomed pot to prevent burning during boiling.
- Stir constantly while boiling to ensure even cooking and prevent sticking.
- If you don’t have a candy thermometer, you can test the soft ball stage by dropping a small amount of syrup into cold water—it should form a soft, flexible ball.
- For crunchier texture, use crunchy peanut butter.
- Store fudge in a cool, dry place away from direct sunlight.
- Adding salted peanuts on top provides a nice balance to the sweetness.
