Rating: 4.67 stars
1097 Ratings
  • 5 star values: 891
  • 4 star values: 113
  • 3 star values: 54
  • 2 star values: 19
  • 1 star values: 20

This recipe belongs to my mother and it is the creamiest peanut butter fudge ever.

Recipe Summary test

prep:
10 mins
cook:
10 mins
additional:
30 mins
total:
50 mins
Servings:
24
Yield:
1 - 9x13 inch dish
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 9x13 inch baking dish.

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  • In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.

Nutrition Facts

357 calories; protein 5.9g; carbohydrates 54.1g; fat 14.6g; cholesterol 14.7mg; sodium 139.9mg. Full Nutrition
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Reviews (892)

Most helpful positive review

Rating: 5 stars
12/28/2010
I mean this respectfully, but the review that has been flagged as "most helpful" on this recipe is so misleading. I have been making this recipe for at least six years (easily since 2004) following the instructions to the letter. I was a novice fudge maker and my first batch was perfect. Six years later, and not once has the fudge not set up or turned out. The beauty of this is that you **don't** need to worry about "soft ball" stages or thermometers, which can be so intimidating. Do what the recipe says. Stir constantly until it boils and start timing your 7 minutes once the fudge hits a full rolling boil, not when it just starts to bubble. I've started the timing up to a minute late (oops) and it was still fine. I find this very forgiving. Use the timer on your stove and boil for 7 minutes. Remove from heat and immediately add marshmallow creme, incorporate and add vanilla & peanut butter as directed. No need to let cool to a magic number. I've made countless batches and it has never seized up. Pour into your 9x13 pan, let cool (don't refrigerate, I set mine in the cool garage), cut. Easy easy easy! One thing to note, using a commercial peanut butter vs an all natural gives a creamier texture. I've used name brands and cheapies and it comes out about the same. I'm a choosy mom so you can guess the brand I prefer! ;) My best advice is to keep this as the wonderful person who shared it intended. Easy! Read More
(1204)

Most helpful critical review

Rating: 3 stars
12/09/2004
This fudge has an excellent flavor, BUT the instructions are not adequate to get the recipe to turn out regularly--after 7 batches and only 2 that were edible, I finally figured it out. First of all, you must cook the fudge to softball stage--234 to 240 degrees. Depending on your stove and cookware the time could vary significantly. Secondly, you must cool it adequately before adding the peanut butter and vanilla. It needs to cool to somewhere between 110 and 125 degrees in order to prevent the mixture from seizing. Cooling it to this temperature could take quite a bit of time and it should not be stirred during this time. Hopefully this helps everyone out. The recipe is quite good and even better once you figure out the details. Read More
(806)
1097 Ratings
  • 5 star values: 891
  • 4 star values: 113
  • 3 star values: 54
  • 2 star values: 19
  • 1 star values: 20
Rating: 5 stars
12/27/2010
I mean this respectfully, but the review that has been flagged as "most helpful" on this recipe is so misleading. I have been making this recipe for at least six years (easily since 2004) following the instructions to the letter. I was a novice fudge maker and my first batch was perfect. Six years later, and not once has the fudge not set up or turned out. The beauty of this is that you **don't** need to worry about "soft ball" stages or thermometers, which can be so intimidating. Do what the recipe says. Stir constantly until it boils and start timing your 7 minutes once the fudge hits a full rolling boil, not when it just starts to bubble. I've started the timing up to a minute late (oops) and it was still fine. I find this very forgiving. Use the timer on your stove and boil for 7 minutes. Remove from heat and immediately add marshmallow creme, incorporate and add vanilla & peanut butter as directed. No need to let cool to a magic number. I've made countless batches and it has never seized up. Pour into your 9x13 pan, let cool (don't refrigerate, I set mine in the cool garage), cut. Easy easy easy! One thing to note, using a commercial peanut butter vs an all natural gives a creamier texture. I've used name brands and cheapies and it comes out about the same. I'm a choosy mom so you can guess the brand I prefer! ;) My best advice is to keep this as the wonderful person who shared it intended. Easy! Read More
(1204)
Rating: 3 stars
12/08/2004
This fudge has an excellent flavor, BUT the instructions are not adequate to get the recipe to turn out regularly--after 7 batches and only 2 that were edible, I finally figured it out. First of all, you must cook the fudge to softball stage--234 to 240 degrees. Depending on your stove and cookware the time could vary significantly. Secondly, you must cool it adequately before adding the peanut butter and vanilla. It needs to cool to somewhere between 110 and 125 degrees in order to prevent the mixture from seizing. Cooling it to this temperature could take quite a bit of time and it should not be stirred during this time. Hopefully this helps everyone out. The recipe is quite good and even better once you figure out the details. Read More
(806)
Rating: 5 stars
11/09/2007
An important thing to remember when making candy is it needs stirred up until the moment it starts boiling. You can't touch it during the 7 minute boiling phase. Otherwise you will make large sugar crystals and it will not "melt in your mouth". If you follow those directions it will be a 5 star candy. Read More
(565)
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Rating: 5 stars
01/10/2004
OH MY GOODNESS! ABSOLUTELY FANTASTIC! This is the best peanut butter fudge that I have ever eaten. My husband & I go to a specialty shop once a year and buy about 2 lbs. of gourmet peanut butter fudge....well, no more!! This is much better. I am so impressed with this recipe I just don't have enough room to say everything I want about it. If you haven't tried this recipe, you must try it!! The only thing I must caution you about is the cooking time on this recipe is off. It says "Total cook time: 7 minutes". That is wrong, it takes 7 or 8 minutes just to get to the boil stage and then you must boil it for 7 more minutes, so your total cook time will be about 15 minutes. Read More
(300)
Rating: 4 stars
12/20/2003
Very good. Turned out great. I saw the other post where someone said it was dry and crumbly it was cooked too long. And the one that turned out grainy it wasn't cooked long enough. Fudge recipes are touchy you have to follow the instructions exactly. This fudge is good in that it isn't too sweet has a good balance and couldn't be any easier to make. Read More
(161)
Rating: 5 stars
11/13/2003
This peanut butter fudge recipe is so luscious it is beyond any description. Seven minutes at a rolling boil (a boil that cannot be stirred down) made the perfect creamy texture. If you have a candy thermometer boil to 234 degrees. Read More
(132)
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Rating: 5 stars
10/10/2005
I tried this at my very first attempt to make fudge. PERFECT! I took the time to read the reviews and it helped me understand what I was doing. Everybody raved about this fudge and asked me how to do it. Note: Wait for a full boil before you start the 7 minutes timer. I did not stir at all while the sugar was boiling. Read More
(127)
Rating: 5 stars
08/07/2003
Wow. I made this for Christmas goodie baskets and it received RAVE reviews. The fudge was so good, I just couldn't stop making it. Before the day was over, I had gone through 15lbs. of white sugar. Friends were giving it to friends, and I am still getting e-mails for the recipe. This recipe also makes great chocolate fudge. Just replace the peanut butter with 4 cups milk chocolate chips and 2 cups semi-sweet chocolate chips. Very creamy. Very delicious! Read More
(124)
Rating: 5 stars
11/13/2007
Made this recipe for a football tailgate this past weekend and got rave reviews! Two very important things to note: (1) depending on the pan size/temperature settings on your stove, boiling for 7 minutes may not get the fudge to the right temp, and if its not hot enough, it will be runny and goopy. The easiest way to guarantee that your fudge sets up correctly is to use a candy thermometer and heat it to soft ball stage (235-240 degrees). I recommend an instant-read digital thermometer - so easy to use. (2)For those who have a hard time finding marshmallow creme (or want to save some $$) 4 large marshmallows equals 1 oz of marshmallow creme, so about 30 large marshmallows should do the trick here. Best PB fudge I've had in a while, thanks for the recipe! Read More
(101)