My Grandma's Peanut Butter Fudge Recipe -
My Grandma's Peanut Butter Fudge Recipe

My Grandma's Peanut Butter Fudge

Recipe by  

"This is just the way l love it!!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    2 hrs 20 mins


  1. Mix together the peanut butter and marshmallow cream in a bowl; set aside. Lightly grease a square glass dish with butter.
  2. Stir together the sugar and milk in a saucepan over medium-high heat; stirring occasionally, bring to a boil at 234 degrees F (110 degrees C) and then immediately remove from heat and stir in the peanut butter mixture and the vanilla; pour into the prepared dish and allow to cool to room temperature before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2008

You cannot beat this peanut butter fudge recipe. It is smooth, creamy, and melts in your mouth. I substituted creamy peanut butter for the chunky and it turned out perfectly. I've received so many compliments and my picky family loves it! Ignore the other reviews that it is too soft. It sets up perfectly if you bring the milk and sugar to a soft ball stage (slighly golden in color) before adding the remaining ingredients.

Most Helpful Critical Review
Nov 11, 2008

THe taste was good, but it never set up. I made this one night and 24 hours later it was just as soft and runny as when I poured it in the bowl the set. I think it would be good if there was more peanutbutter or something.


16 Ratings

Aug 05, 2008

This was very good peanut butter fudge. The fudge was soooo smooth. The only issue I had is that it didn't set up as firm as I would have liked. It tasted delicious but was to soft and sticky.

Jun 15, 2009

Simple Easy & Fabulous! ...As for the members who have issues with it setting up- Use a Themometer- 240 degrees and it sets in seconds! Thx again for Posting this was awesome!

Sep 28, 2009

Make sure there is little oil in the pb, also make sure to fully boil the milk and sugar 230 degrees. I added 1/2 cup of melted choc chips after I added fudge to pan and swirlled it for chocolate peanut butter fudge. I also used a long pan with sides lined with parchment and used small cookie cutters to make fall shapes. Enjoy.

Feb 21, 2008

this recipe is extraordinary!it is so delicious, it makes my mouth water

Dec 15, 2009


Dec 07, 2010

I've tried many, many fudge recipes and this is by far the best peanut butter fudge recipe so far. I'm not sure what the reviewer meant when they said this did not "set up". I have the same problem if it is humid in my house OR if I don't cook it long enough. I cook my mixture in a thick walled, heavy saucepan and once it comes to a boil, I boil it exactly 5 minutes. No more, no less. It turns out perfectly every time. I made about 10 batches of this for Christmas gifts so far and everyone who has tried it so far at my work love this fudge. I'll be making it for my son and his family when I visit them this month.


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  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 111 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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