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Peanut Butter Fudge

Peanut butter fudge is a creamy stovetop candy cooked to 234°F and finished with marshmallow creme for a smooth, rich texture. Let it set at room temperature, then cut it into 36 pieces.
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Prep Time 10 minutes
Cook Time 6 minutes
Cooling and setting 2 hours
Total Time 2 hours 16 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups granulated sugar
  • 0.5 cup evaporated milk
  • 0.5 cup unsalted butter cut into pieces
  • 0.25 tsp salt
  • 1 jar (7 oz) marshmallow creme
  • 1 cup creamy peanut butter
  • 1 tsp vanilla extract

Equipment

  • 1 8-inch square baking pan
  • 1 candy thermometer

Method
 

  1. Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift out the fudge.
  2. Combine the sugar, evaporated milk, butter, and salt in a 3-quart saucepan; cook over medium heat, stirring, until the butter melts and the mixture comes to a full boil.
  3. Clip a candy thermometer to the saucepan, making sure it does not touch the bottom, and boil while stirring constantly until the mixture reaches 234°F, about 4 to 6 minutes.
  4. Remove the pan from the heat and stir in the marshmallow creme, peanut butter, and vanilla until smooth.
  5. Spread the mixture evenly in the prepared pan.
  6. Let it cool at room temperature until fully set, about 2 hours.
  7. Lift it out by the parchment.
  8. Cut it into 36 pieces.

Notes

For the smoothest fudge, make sure the candy thermometer does not touch the bottom of the pan. Store covered in the refrigerator for up to 1 week; freezer-friendly for up to 2 months.