This peanut butter fudge is a favorite in our home – my husband taught me to make it when we were first got together over 8 years ago! Over the years it is still our go-to recipe for peanut butter fudge because it’s rich, creamy, and smooth. Make sure to check out my video below for my Peanut Butter Fudge Recipe – it’s surprisingly quick and easy!
Making the Fudge
You can either grease a dish with butter so the fudge won’t stick or you can line the dish with aluminum foil. The aluminum foil makes for easier cleanup and it’s easier to take out of the dish and cut.
After mixing the 1/2 stick of butter, 1 can evaporated milk, and the 4 cups of sugar make sure not to burn the mixture or overheat. Simply melt all the ingredients down in the pot.
While the ingredients are melting, combine the rest of the ingredients in a large bowl.
After combining both mixtures together, make sure to smooth out all lumps to create a consistent fudge taste throughout the batch.
The trick to this peanut butter fudge is the soft ball stage. Once the fudge forms a ball when a drip is placed in a glass of cool water, it’s ready. Of course, you can always use a candy thermometer – I’ve just never had one 🙂 Once it is done, make sure to chill at least 4 hours (I like to let it chill overnight). That it has time to set. It’s worth the wait. The result is a delicious, creamy, tasty treat. This recipe makes up a large batch so it’s perfect to cut into small squares and give as gifts in bags, boxes, or on plates.
Check out my other recipes here.
Peanut Butter Fudge Recipe
- 1 can evaporated milk
- 4 cups sugar
- 1 stick butter unsalted, softened, divided
- 2 tablespoons vanilla
- 16 ounces peanut butter creamy
- 2 tablespoons Light Karo syrup
- 1 7 oz jar marshallow fluff
- Line 13x9 dish with aluminum foil
- In large pot, mix 1/2 stick of butter, 1 can evaporated milk, 4 cups of sugar.
- Heat until butter is melted. Do not boil.
- Add 2 tablespoons vanilla, 2 tablespoons light Karo syrup, 1/2 stick of butter, 16 ounces of peanut butter, and the 1 jar of marshmallow fluff in large bowl.
- Mix, Set aside.
- Slowly increase pot temperature until boiling then reduce. (Maintain rolling boil)
- Stir continuously for 10-15 minutes until placing a drip of mixture into a bowl of water will cause the drip to form a ball. Do not overcook!
- Remove from heat immediately and mix into the large bowl and mix thoroughly.
- Pour fudge into lined dish and smooth out.
- Let cool before refrigerating. Let fudge firm in fridge.