Peanut Butter Fudge III Recipe -

Peanut Butter Fudge III

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"This fudge is creamy and really addictive!"

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings


  1. Grease a 9x13 inch pan.
  2. In a large saucepan with a candy thermometer inserted, pour evaporated milk, butter or margarine, sugar, and salt. Bring to a boil and cook until candy thermometer reads 236 degrees F (115 degrees C). Remove from heat.
  3. Stir in peanut butter, marshmallow creme, and vanilla extract Mix well and pour immediately into prepared pan. Allow to cool completely, then cut into pieces.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2002

The reason the person before me didn't get such a good result is because the temperature of the fudge is wrong. You need to take it to the soft-ball stage, which is between 234-240 degrees Farenheit. It was the submitter's fault. It was delicious though once I changed the temperature.

Most Helpful Critical Review
Dec 27, 2007

Editor's note: The cooking temperature and salt ingredient were corrected by the staff on 12/27/2007 based on user comments.


8 Ratings

Dec 21, 2005

Like everyone else said, the temp in this recipe is wrong! Soft ball temp is correct.

Dec 15, 2002

I'm not sure the directions are correct on this one. I tried this twice and it came out with a really sandy, grainy texture. The 270 degree temperature doesn't seem right. I tried it the second time and only went to 260 but I got the same result. I was really disappointed because the author seemed so enthusiastic about it.

Mar 19, 2007

This recipe is VERY incomplete!!! There is no salt listed in the ingredient list, yet the instructions say to combine evaporated milk, butter, sugar and salt!?

Dec 26, 2004

the recipe has a great taste, but the cooking time is way too long. mine turned out like hard packed sand. I think if the cooking time was changed to soft ball stage it would turn out like it is supposed to. Even though I have still been eating some of mine with coffee I think I will crumble the rest of mine in a food processor and use it for icecream topping, or it might also make a great packed crust for a pie.

Sep 19, 2012

This is the only recipe i use for pb fudge. Everyone loves family, bake sales at work, they look for my fudge! I don't know why anyone would give this less than five stars. thank you kindly for this wonderful recipe that makes so much!

Jul 01, 2011

oh my gosh!!!!! it was amazing! i totally forgot to add the vanilla extract, but it turned out great anyway. it wasn't to sweet and it had the perfect texture. thanks for such a great recipe!!!! i loved it! :)


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  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 35.6 g
  • 11%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 102 mg
  • 4%

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

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