Dad’s Peanut Butter Fudge Recipe is a holiday tradition going back to my childhood. Creamy rich peanut butter taste that melts in your mouth made with marshmallow cream and no sweetened condensed milk.
Peanut Butter Fudge Recipe
I spent Saturday with my dad making his famous Peanut Butter fudge recipe……..he passed away 11 years ago. He knew the recipe by heart and would never use a candy thermometer. Making peanut butter fudge every year for the holidays is my way of spending time remembering him.
He used to pour it onto a plate instead of a baking pan to set. He liked thin pieces, not your typical chunky pieces of fudge. So I make it thin, just like him. He liked using chunky peanut butter, but I can’t do everything like him, …….. I like using smooth and add peanuts. I’m stubborn, just like my dad.
How to Make Peanut Butter Fudge
This peanut butter fudge has the right amount of sweetness… not too much. The rich peanut butter taste is unlike any candy shop fudge I’ve ever tasted. You’ll need the following ingredients:
- Butter
- Sugar
- Evaporated Milk (not sweetened condensed milk)
- Peanut Butter
- Vanilla Extract
- Marshmallow Cream
- Heat the sugar, evaporated milk, and butter until a roiling boil. I use a candy thermometer so I can see when it reaches between 234°F and 238°F. I’ve tried to eye it and had horrible results, so I always use a candy thermometer from now on. I’ve recently upgraded to a digital one and it’s so much easier to work with! I have this one.
- Once you reach the desired temperature, take the pan off the heat and stir in peanut butter. Stir until it’s almost melted.
- Stir in the marshmallow cream and vanilla extract.
- Pour into a buttered pan… or buttered plates.
- Scrape the remnants from the pan onto a spoon to enjoy. It’s hot, be careful.
Homemade Peanut Butter Fudge
Creamy and rich peanut butter fudge made without sweetened condensed milk.
Ingredients
- 3 cups sugar
- 3/4 cup butter
- 3/4 cup evaporated milk
- 4 heaping tablespoons peanut butter (smooth or chunky)
- 7 ounce jar marshmallow cream
- 1 cup chopped peanuts (optional)
- 1 teaspoon vanilla
Instructions
- Combine sugar, butter and milk in medium saucepan.
- Bring to a rolling boil, constantly stirring.
- Continue to boil for about 5 minutes until it reaches 234°F-238°F degrees, stir constantly. I use a digital candy thermometer.
- Remove from heat and add peanut butter. Stir until melted
- Add marshmallow cream (my dad used to also just use about a half a bag of large marshmallows)
- Add nuts and vanilla
- Stir until blended.
- Pour into a buttered 9x9 dish or any dish you'd like to use. He would use 2 dinner-size plates.
- enjoy!
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving:Calories: 236Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 99mgCarbohydrates: 34gFiber: 1gSugar: 31gProtein: 3g
We do our best to calculate, however, nutrition information may not be accurate.
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Jawan says
Ok, please don’t call me dumb…..I’m not very good in the kitchen but I enjoy baking. I have just finished making this recipe and licking the bowl was delightful; however, do I put the final dish in the fridge to chill or in the freezer. Something tells me I’m supposed to know the answer but I screw up so often in the kitchen that I afraid to assume!
Eva Scott says
I’m always looking for a good peanut butter fudge recipe. I’ll have to try this one. I have all the ingredients on hand. Thanks!
Angie@Echoes of Laughter says
I love this! It looks so delicious! Beautiful post! Pinned it! Wishing you a Merry Christmas & Happy New Year! Angie xo
Gina (aka East Coast Mommy) says
This looks delicious. I have never made fudge before, but this is inspiring me to try. 🙂