Recipe by ANGIEH
"This is the best recipe for creamy and delicious peanut butter fudge I have ever used. It is great for sharing at work."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/4 cups
3 1/2 cups
Having read a lot of the previous reviews, I used 2 C. brown sugar, 3 C. confectioner's, and 1 C. peanut butter. It was EXCELLENT.
Apparently I did something wrong, although I followed the instructions EXACTLY!! Everything was going fine in the saucepan, and then I poured it into the sugar as instructed. I used my mixer to blend, the sugar incorporated well, but it never became "smooth", even after 5 minutes of beating. It was just a bowl of pebbles basically. I thought I'd go ahead and press it into the pan anyways to see what would happen. Oh MAN! What a disaster. The butter FLOATED to the top!! If I had put it in the fridge like that, there would have been a layer of hardened butter on top!! Please someone tell me what happened!
I also used 2 cups brown sugar, 1 cup peanut butter and 3 cups powdered sugar, as suggested by other cooks. After stirring the peanut butter into the brown sugar mixture, I poured it into my electric mixer and added the powdered sugar, beating until well blended, then pressed it into an 8"x8" dish and covered with plastic. It turned out delicious and creamy! Note: When boiling for 2 minutes, bring it to a "hard, rolling boil" before starting to time.
Wonderful fudge! This was my first attempt at fudge and it turned out perfectly. I would highly recommend this recipe. Hint: Line the pan with Saran Wrap before pouring in the fudge. When the fudge has cooled, you can just pop it out of the pan and peel off the Saran Wrap. This gives the fudge a smooth professional look and gives you no sticky pan to clean!
This is the best peanut butter fudge I have ever made and have been making it for several years. The first time I tried it, I waited for a full rolling boil and it ended up too hard, so I start timing just as soon as I see small bubbles. It turns out perfect every time. I am a southern girl from the "boil and drop in cold water" school. But, I have won numerous fudge contests with this recipe and will never go back to boiling and dropping.
A very easy fudge recipe. Do make sure you mix the confectioners' sugar with an electric mixer, it makes it much easier.
This recipe is too, too sweet. It's intolerably sweet. Also, it's not peanut-buttery enough. I would use 2 cups of brown sugar and 3 cups of powder sugar at the most next time, and 1 cup of peanut butter.
This is great! I've made it so many times and it is fool proof. Everyone always loves it and thinks I'm a master chef! Tip: brown sugar and confectioners' sugar both measure out to be a 1 lb. box each.
* Percent Daily Values are based on a 2,000 calorie diet.
Easiest Peanut Butter Fudge
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 115
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This fudge is sinfully rich but a snap to make.
This smooth fudge combines the flavors of peanut and marshmallow. Delicious!
See how to make a rich-and-creamy peanut butter fudge.