Creamy Peanut Butter Fudge Recipe

Instructions

1. Boil the Base: In a 4-quart heavy-bottomed saucepan, add slightly melted butter, sugar, and evaporated milk. Cook over medium-high heat, stirring constantly until the mixture begins to boil. Reduce heat to medium and continue stirring for 8–9 minutes, or until the candy thermometer reaches 234°F (soft ball stage).
2. Mix the Fudge: Remove from heat. Using a buttered spatula, add the marshmallow creme and peanut butter one spoonful at a time, stirring well after each addition. Once smooth and creamy, stir in the vanilla extract.
3. Pour & Cool: Immediately pour the mixture into a 13×9-inch foil-lined dish. Smooth the top and allow it to cool on a rack for 2–3 hours.
4. Cut & Store: Once cooled, lift the fudge out of the pan, remove the foil, and cut into squares. Store in an airtight container wrapped in foil or plastic wrap.

Chef Tips & Variations

• • Use creamy peanut butter: For the smoothest texture, avoid natural peanut butter that separates.
  •  Test for doneness: If you don’t have a thermometer, drop a small spoonful into cold water — it should form a soft ball.

•  Add crunch: Stir in ½ cup chopped roasted peanuts for a nutty twist.
•  Gift idea: Wrap squares in wax paper and box for homemade holiday treats!

Storage

• Store fudge in an airtight container at room temperature for up to 1 week.
• Refrigerate for longer storage (up to 3 weeks).
• Freeze tightly wrapped for up to 2 months — thaw at room temperature before serving.

FAQs

Can I use crunchy peanut butter?
Yes! Crunchy peanut butter gives extra texture, but creamy peanut butter makes a smoother fudge.

Why did my fudge turn grainy?
This happens if the sugar crystallizes. Be sure to stir constantly and avoid scraping the sides of the pan once it starts boiling.

Can I double the recipe?
Absolutely! Just use a larger pot to prevent overflowing during boiling.