Peanut Butter Fudge is a creamy, peanut buttery flavored fudge that is an added bonus to all your other fudge flavors. If you love a variety of fudge, be sure to try my Original Fantasy Fudge Recipe and White Chocolate Cranberry Fudge!
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Peanut Butter Fudge
I have gotten quite a few requests for peanut butter fudge, so it was time to finally make some! With the holidays here, the more fudge varieties, the merrier! I love to give fudge as gifts, making the pieces into different shapes. It’s also nice to have fudge around for a sweet treat for your guests and yourself! I used creamy peanut butter for my Peanut Butter Fudge, but go ahead and try chunky peanut butter for an extra crunch!
What is a Candy Thermometer?
A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. It is definitely an important tool to have when making candy. Just like using a meat thermometer is important for the perfectly cooked meat and measuring cups and spoons are important for measuring ingredients, a candy thermometer has its place in the baking world, for sure! You can find them in most grocery stores and houseware stores. When you use it, just make sure you don’t immerse the thermometer directly into boiling water or let the bulb hit the bottom of the pan. It really is a game-changer, or should I say candy-changer, for your future sugary recipes.
How do you harden Fudge?
Allowing fudge to come to room temperature will solidify it and make it easy to handle. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes. Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it.
How to Store Peanut Butter Fudge
If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. I like to separate the layers with parchment or wax paper. You can also store fudge in the refrigerator for a few weeks. Again, an airtight container with separated layers is best. If you need longer storage, like months, the freezer is the best option. First, I like to tightly wrap the fudge with plastic wrap. Then I place it in an airtight container or freezer-safe plastic bag. Be sure to write the date on it!
More Fudge Recipes
Peanut Butter Fudge
- 3 cups (600 g) granulated sugar
- ¾ cup (1½ sticks / 170 g) unsalted butter
- ⅔ cup (168 g) evaporated milk
- 1 cup creamy peanut butter
- 1 jar (7 ounces) marshmallow fluff
- 1 teaspoon vanilla extract
- Line a 9×13-inch pan with parchment paper.
- In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk.
- Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
- Remove from heat and stir in peanut butter until thoroughly combined.
- Beat in marshmallow fluff and vanilla extract.
- Transfer fudge to the prepared pan and let cool for about 2 hours before cutting.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
You use this same basic recipe for chocolate fudge or peanut butter fudge. It also works for the centers of dipped chocolate. After it is firmed up, cut it into squares. Use your hands to roll it into balls. Refrigerate the balls until firm. I especially like it dipped in white chocolate.
Perfection! Easy recipe and the fudge was amazing!
In the peanut butter recipe, I used peanut butter chips and it turned out great. I covered my fudge and left it overnight and it hardened.
If I use fat free evaporated milk, will it make a difference for the fudge.
For those who are lactose intolerant-use 4 ounces of lactose free milk in place of the evaporated milk. It tastes just the same & sets up just as well😀
Do you think I could add some salt( the amount in the salted caramel recipe) to the peanut butter recipe?
Do you salted or unsalted butter in this recipe?
Hi, Alea! I work with iambaker and am happy to help with questions. We used salted butter in the recipe. Have a great day!
It is very delicious
The only thing I did different was that I used crunchy peanut butter. Very good and made in the 9×13 inch pan it came out thinner that I like. It set up nicely. I’m saving this recipe for future use.
Amanda, I love your recipes. Would you have St Catherine home made taffee. My mom used to make it and then wrap pieces individually in wax paper with twisted ends. The taste was divine.