Jif® Peanut Butter Fudge Recipe - Allrecipes.com
Jif(R) Peanut Butter Fudge Recipe

Jif® Peanut Butter Fudge

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"Set out pieces of this creamy peanut butter fudge on your next holiday tray."

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Ingredients Edit and Save

Original recipe makes 3 pounds Change Servings


  1. Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray.
  2. Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil.
  3. Boil 5 minutes, stirring constantly. Remove from heat.
  4. Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended.
  5. Spread in prepared pan. Cool.
  6. Cut into candy-sized pieces. Store in covered container.
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Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2008

Absolutely the best peanut butter fudge I've ever made. My Mom, who is a fudge expert, thought it was better than her favorite recipe, and that's saying something! This fudge is very creamy and has a nice peanut butter flavor. This fudge is easy to make and would make a great recipe for someone who has never made fudge before. I plan to make this every Christmas.

Most Helpful Critical Review
Oct 29, 2009

Did not come out great. Made two batches--first one was tasty but didn't look smooth. Second batch was crumbly. Followed the directions and was disappointed. Read the reviews prior to trying it so I was surprised at the results. Really don't like this recipe much at all. Some of the reviews mentioned that they had been using it for years--interesting because Jif Reduced Fat Spread hasn't been on the market for years.???


51 Ratings

Jan 22, 2010

I gave this recipe 4 stars because it has a great basic flavor. I do not think I would make it the same exact way again. Next time I will use way less sugar and see how that goes. I might even cut it down to 2 cups. The fudge was far too sweet. I'll update this with the results next time I make it. I have decreased sugar in other fudge recipes with positive results, so I doubt this will be a problem. Also, some of the sugar still seemed to be crystallized, although the fudge set perfectly. Anyone know what causes this?

Oct 27, 2010

This is a simple, foolproof recipe.

Jan 07, 2010

This is yummy and makes up just like the recipe says. I used regular peanut butter. I cooked this to "fudge" temperature on a thermometer and it took exactly 5 minutes.

Dec 17, 2007

I received this recipe from a friend in 1983. Every time I make it I receive requests for the recipe and great praise. This is truly a "You can't eat just one! kind of a fudge!!

Nov 06, 2009

This was yummy and very easy to make. The firmness is perfect, and the consistency is very near so. I detect just a tiny bit of "grainyness". It is very similar to the PB fudge my dad used to fix. I wonder if using regular PB instead of reduced fat would make it even more peanut buttery. I've tried the Aunt Teen's choc fudge 3 times and came up with a hard crumbly mess each time, so I'm glad to see that this came out great. I suspect it may have something to do with adding the marshmallow creme AFTER boiling the mixture.

Dec 02, 2009

I followed the recipe, every detail. It did not turn out as I expected. When I let the mixture boil for 5 minutes and then took it off to stir in the peanut butter, it started getting chunky and then I stirred in the marshmallow, it got a little better. Tastes good, just looks bad.


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  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 20.3 g
  • 7%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 90 mg
  • 4%

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

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