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Easiest Peanut Butter Fudge
November 13, 2011

I greased the 8 x 8-inch pan with butter then lined the pan with saran wrap to make clean-up and cutting easier. I reduced brown sugar down to 2 cups, powdered sugar to 3 cups and I used 1 cup of Skippy’s creamy peanut butter. I used heavy whipping cream for the ½ cup of the milk called for in the recipe. I brought the butter, brown sugar and milk to a hard rolling boil. From the second I saw small bubbles break the surface I took it off the heat exactly two minutes afterwards and poured in the peanut butter and vanilla. I made sure to sift the confectioners' sugar to avoid any lumps then used an electric mixer to reach a smooth consistency. After about 2 minutes of mixing I noticed the peanut butter pulled away from the edge of the bowl and formed a smooth lump-free batter. I poured the peanut butter fudge into the lined 8x8 pan and chilled it. This fudge gave a smooth creamy professional look. I used the overlapping saran wrap to lift up the fudge and cut into bars. This is rich, super creamy and satisfying! I can taste the peanut butter flavor however, some might want a stronger peanut butter taste. I thought this was slightly too sweet for me but everyone thought this was fabulously-rich and creamy! This was easy to make and we all enjoyed this!

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