This Peanut Butter Fudge is so ridiculously good. It’s creamy, smooth and literally melts in your mouth. You definitely need this in your life.
This Peanut Butter Fudge pretty much brought the house down the other night. In between all his Mmms and Ahhhhs Taylor declared it the best fudge he has ever eaten and asked me if he could have the rest of the pan for lunch. I’m not going to lie, it is pretty fabulous! How could it not be? It’s fudge and there’s peanut butter involved. The two together are an absolute winning combination.
It really doesn’t look like anything spectacular, but looks can be deceiving and they definitely are in this case. We are a fudge-loving household and this fudge has skyrocketed to the top of our favorite fudge list.
- 3/4 cup (1–1/2 sticks) butter
- 1 (12-ounce) can evaporated milk
- 3 cups sugar
- 1 1/2 cups peanut butter
- 1 (7-ounce) jar marshmallow cream
- 1 teaspoon vanilla extract
- Lightly butter a 9- x 13-inch baking dish for thinner fudge or a 9×9 or 11×7 for thicker fudge.
- In a medium saucepan over medium heat, combine butter, evaporated milk, and sugar; cook until mixture comes to a boil, stirring constantly. Boil until mixture barely reaches a softball stage (I use the cold water test) anywhere from 8-12 minutes, then remove from heat.
- Stir in peanut butter, marshmallow cream, and vanilla and mix until thoroughly combined. Pour mixture into baking dish (do not scrape the pan!) and spread evenly. Cool and refrigerate until firm.
- Cut into 1-inch squares. Store in an airtight container.
I always make my candy in an old pressure cooker pan. The bottom is heavy and thick and works so well to make candy in. If you have a heavy duty saucepan, I would definitely use that.
It usually takes anywhere from 7-12 minutes for fudge to reach a softball stage, the time depends on the weather, how high your stove is and what type of pan you are cooking it in, so just keep an eye on it.
One last thing, if you want a thicker fudge, use a 9×9 or 11×7-inch pan. I used a 9×13 and wish I would have used a smaller one so my fudge would have been thicker.
Recipe Source: Adapted slightly from Mr. Food