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    Home » Christmas Desserts

    Peanut Butter Fudge

    Jan 1, 2006 · Modified: Dec 29, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Peanut Butter Fudge - Andrea Meyers

    Talk about a retro recipe--fudge made with peanut butter, sugar, marshmallow cream, milk, vanilla. My mother has been making peanut butter fudge for as long as I can remember, and it's my dad’s favorite Christmas treat. I'm pretty sure Mom got the recipe on a jar of peanut butter back in the day. I remember when Michael first tried it and he told me that I would have to make it every year. My boys always look forward to it, and even with all the nibblers, we try to make it last as long as possible.

    The fudge is rich and we cut into it into small 1-inch pieces which is easier for small nibbles and for sharing as gifts. This is one of those Christmas recipes you can make early and store in the refrigerator, as it will keep for several weeks in a tightly sealed container.

    Peanut Butter Fudge - Andrea Meyers
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    Peanut Butter Fudge

    Prep Time15 mins
    Cook Time15 mins
    Refrigeration Time12 hrs
    Total Time12 hrs 30 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Keyword: candy, Christmas, gluten free, peanut butter
    Servings: 234 pieces
    Calories: 57kcal

    Equipment

    • 4-quart heavy bottom pan
    • candy thermometer
    • 2 (9×13) pans, greased

    Ingredients

    • 6 cups sugar
    • 1½ cups unsalted butter
    • 12 ounces evaporated milk
    • 28 ounce jar crunchy peanut butter
    • 13 ounce jar marshmallow cream
    • 2 teaspoons vanilla extract
    US Customary - Metric

    Preparation

    • 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.
    • Add the peanut butter and stir until melted.
    • 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.
    • Pour into the prepared 9x13 pans. Allow to set in the refrigerator overnight.
    • Cut into 1-inch squares and store in a the refrigerator in a tightly sealed container.

    Nutrition

    Serving: 1piece | Calories: 57kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 17mg | Potassium: 27mg | Fiber: 1g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. jeunevive says

      December 21, 2005 at 9:02 pm

      hello!
      i just wanted to thank you for your recipe posts. I’ve decided to dedicate some time into making quality meals for myself, as i get lazy when cooking only for myself. you’ve given me some inspiration!

    2. Andrea says

      January 07, 2006 at 7:17 pm

      Thank you! I’m certainly no professional chef, as my recent post about my Top Ten Culinary Flops will prove. I just enjoy cooking, sharing what I’ve learned, and learning from other cooks.

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