Peanut Butter Fudge I Recipe -
Peanut Butter Fudge I Recipe

Peanut Butter Fudge I

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"This recipe has never failed me. It is great."

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Ingredients Edit and Save

Original recipe makes 1 - 9x9 inch pan Change Servings


  1. Butter one 9x9 inch pan and set aside.
  2. In a 3 quart saucepan, combine white sugar, brown sugar, milk, and butter. Cook to soft ball stage, 234 degrees F (112 degrees C). Remove from heat.
  3. Stir in peanut butter, vanilla and marshmallows; continue stirring until marshmallows are melted. Pour into prepared pan and cool. Cut into squares and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2006

Simple to make. Excellent results! I gave this out as gifts and it didn't last more than a few minutes. I did have to raise the temperature on the stove a couple of notches above medium to help it reach the 234 degree point and it set just fine. I used natural (kind where oil separates) chunky peanut butter.

Most Helpful Critical Review
Mar 09, 2003

This fudge did not set very well. In fact, it didn't set at all. I will give it two stars because it was quite tasty, but fudge isn't fudge unless it sets properly. Next time, I'll use my tried-and-true fudge recipe, and substitute it with peanut butter chips (instead of chocolate chips). You might want to do the same thing.


36 Ratings

Jan 22, 2003

I made several batches during Christmas and everyone loved it. I did find that after the mixture started boiling I had to stop stirring, except occasionally, for the temperature to rise in a timely manner.

Dec 16, 2003

I thought this was very yummy. It was very easy and very fast. Can't ask for much better in a recipe. The only change I think I am going to make next time is to add in some chopped peanuts right before I pour this into the pan to set.

Dec 24, 2006

I must have done something horribly wrong. I first suspected a problem when while stirring in the marshmallow the mixture thickened and I barely got it out of the pan in big clumps. I definitely had no problem with it setting up, but it wasn't edible. This came out as hard as a rock. Too bad as the flavor was nice on the chunk I sampled. This didn't work for me. I think I'll stick with marshmallow creme recipes.

Aug 29, 2002

this is really a great recipe!! I've made it about ten times and it has never failed to set or been grainy. I've started putting chocolate chips on the top and letting them melt...It makes a giant Reese's peanut butter cup. My daughter loves it!

Sep 06, 2002

Candy can be tricky to make, but this recipe was especially problematic. I used a candy thermometer (which appears well calibrated) and the temperature rose steadily until it reached about 215 F, and remained there for about 30 minutes until I gave up and poured it in the pan anyway. The fudge had a pleasing flavor, but it never really firmed up. Was not worth the effort.

Dec 03, 2006

I agree with the rest of the reviews. This recipe did not turn out like I had anticipated. I noticed it was rather liquidy so I started to add more marshmellows in the hopes of it firming. I doubled the recipe and used 2 (9X13) and 1 8X8 sized pans. The 8X8 firmed nicely. The other 2 not so much.


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  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 62.6 g
  • 20%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 150 mg
  • 6%

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

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