Peanut Butter Fudge

Just 30 minutes transforms 6 ingredients into a rich Peanut Butter Fudge,
perfect to share with family and friends. My friend's grandma's classic recipe.

Servings: 48

Author: Leona Konkel

Prep Time
5 minutes

Cook Time
25 minutes

Total Time
30 minutes

Course:

Dessert

Cuisine:

American

Keywords:

Peanut Butter Fudge

🧂 Ingredients

4 cups sugar

(800 grams)
1 ½ cups evaporated milk

(370 grams/1 can; NOT sweetened condensed milk)
3 tablespoons white corn syrup

(60 grams)
2 cups peanut butter

(512 grams/ 1 jar, scraped clean)
7 ounces marshmallow creme

(200 grams, or 4 ½ cups of miniature marshmallows, which I weigh out)
1 teaspoon vanilla

Instructions

1 Combine sugar, evaporated milk, and corn syrup in a heavy-bottomed, large pot.
Heat over medium to medium-high heat. Stir to mix the liquid, and then stir
occasionally, scraping the bottom, while you bring it to a boil. This usually
takes me about 10 minutes.
2 Meanwhile, prepare your other ingredients and your baking pan. Line a 9x13 inch
pan (or other pan) with parchment paper, or butter it well. Measure out your
marshmallows, if using them instead of marshmallow creme. Measure out your
peanut butter if you want a head start of scraping it from the jar.
3 Once the mixture boils, insert a candy thermometer [https://amzn.to/2PxqsUu]
(affiliate link) into the liquid. Be sure the bulb of the thermometer doesn't
touch the bottom. Do not stir.
4 Cook until the syrup reaches 234F (the soft ball stage of candy making). Remove
the pot from heat.
5 Add the peanut butter, marshmallows, and vanilla. (I usually add marshmallows
first to give them a head start to dissolve.)
6 Use a rubber spatula to stir constantly until everything is smooth and mixed
well. The mixture thickens and stiffens up quickly once most of the marshmallows
are dissolved.
7 Pour the fudge into the prepared pan. Scrape it into the prepared pan. (I
sometimes pour it when I have just 2-3 mini marshmallows remaining, and smooth
them out in the pan.)
8 Let the fudge set at room temperature for at least 2-4 hours. Cover with plastic
wrap if leaving overnight before cutting.
9 Lift the parchment from the pan to remove the fudge. Cut into bars if sharing as
gifts, or into squares. Store in an airtight container at room temperature for a
few weeks.

Peanut Butter Fudge

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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