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Extra Work Peanut Butter Fudge

Regina Belcher

"This fudge takes constant vigilance, but it is worth the effort. A rich, creamy, traditional recipe, without marshmallow cream or brown sugar. To make other flavors, replace peanut butter with white chocolate chips and any flavor extract of your choice."
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55 m servings 340 cals
Original recipe yields 12 servings (1 9-inch square pan)

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  • Prep

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  1. Spray a 9x9-inch pan with cooking spray.
  2. Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. A teaspoon of hot syrup dropped into a glass of cold water should form a soft ball of candy.
  3. Remove from heat and immediately stir in peanut butter, butter, and vanilla extract. Stir constantly until fudge is smooth and thick. Pour fudge into prepared pan. Let cool before slicing into squares.

Nutrition Facts

Per Serving: 340 calories; 14.2 g fat; 49.1 g carbohydrates; 7.5 g protein; 12 mg cholesterol; 139 mg sodium. Full nutrition

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Read all reviews 11
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This recipe makes perfect fudge. My coworkers were thrilled. Thank you for posting such a great recipe. You may want to review some how to cook fudge videos online if you're a beginner like ...

Very easy recipe for fudge. It does take longer than 5 - 7 minutes to reach the soft ball stage and be sure to stir it hard at the end when you add the peanut butter to make it creamy. I used th...

Smoothest PB Fudge from scent to swallow. Use a pot much larger that you will need so this can get its full boil. Needs fridge to set. I love this recipe, and will never part with it. I don...

I think I must of had beginners luck because it was my first time and it turned out. I ended up doing about 13 minutes of a rolIing boil. I don't have a candy thermometer so used the soft ball m...

Definitely takes longer than 5 - 7 minutes to get to soft ball stage...but well worth the time and effort. This fudge is delicious!!

This came out very nice and creamy, yum !

While I was stirring the hell out of this to get it to the right consistency-which took much longer than 5-7-I said to my son. "This better be the best freaking fudge I've ever tasted." I just h...

I haven't made fudge for many years; I was just looking for something to make this weekend that only used ingredients I had on hand. I can see why the recipe instructs to use a large heavy bott...

Four stars because the fudge didn't seem to set up. I put it in the freezer and it firmed. I followed the instructions, making sure I brought it up to the correct temperature by using a candy ...