Peanut Butter Fudge
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6 pounds
  • 6 cups (1050 g) sugar
  • 3 sticks (339 g) unsalted butter
  • 12 ounce (355 ml) can evaporated milk
  • 28 ounce (794 g) jar crunchy peanut butter
  • 13 ounce (369 g) jar marshmallow cream
  • 2 teaspoons vanilla extract
  1. Combine the sugar, butter, and milk in the 4-quart pan. Boil until the thermometer reaches 234° F/112° C, also called soft ball stage in candy making. Remove from heat.
  2. Add the peanut butter and stir until melted.
  3. Add the remaining ingredients and stir until well-blended, but don’t overdo it. Do not scrape the sides or the fudge will be gritty.
  4. Pour into the prepared 9x13 pans. Allow to set in the refrigerator overnight.
  5. Cut into 1-inch squares and store in a the refrigerator in a tightly sealed container.
More Information

4-quart heavy bottom pan
candy thermometer
2 (9×13) pans, greased
Recipe by Andrea Meyers at