Creamy Peanut Butter Fudge Recipe
This Easy Peanut Butter Fudge is a simple recipe to make and is the perfect balance of sweet and salty. It’s soft and creamy and great for the holidays and special occasions, or just because! This fudge makes a great addition to treat tins alongside Peanut Butter Balls, Nutella Rocky Road Fudge, and Shortbread Christmas Crack for the holiday season.
One of my greatest indulgences when I was growing up was Peanut Butter Fudge. I worked at a grocery store throughout most of high school, and there was a local company that sold their confections there, and the peanut butter fudge was to die for.
Otherwise, I’ve never really been a huge fudge fan. You’ll never see me picking up a piece of chocolate fudge, and I hate when fudge is crumbly.
But this peanut butter fudge recipe is creamy, peanut buttery perfection. It’s soft and flavorful and just melts in your mouth!
Unlike many fudge recipes, this recipe uses half and half instead of regular milk. This helps add to that rich flavor and creamy texture that I’ve come to love so much about peanut butter fudge!
I also use powdered sugar instead of granulated sugar because you get a smoother fudge.
You don’t need any special equipment to make this delicious fudge recipe. It’s a really easy recipe, and there’s no candy thermometer required!
Why You’ll Love This Recipe
This peanut butter fudge is incredibly easy to make with just a few simple ingredients. Its creamy texture and balanced sweet-salty flavor make it an irresistible treat. Perfect for holiday gatherings or as a homemade gift, this fudge is sure to impress!
Kitchen Equipment You’ll Need
- 8×8-inch Baking Pan
- Medium Saucepan
- Hand Mixer
- Wooden Spoon
- Spatula
Ingredients
- 4 cups sugar
- 1/2 cup butter
- 1 (12 oz.) can evaporated milk
- 1 (7 oz.) jar marshmallow cream
- 1 cup peanut butter
- 1 1/2 teaspoons pure vanilla extract
Step-by-Step Instructions
- Line a 13″ by 9″ pan with foil and set aside.
- In a 4-quart heavy-bottom saucepan over medium-high heat, melt the butter slightly before adding sugar and evaporated milk. Stir until the mixture begins to boil. Turn down the heat to medium and continue to stir until the candy thermometer reaches 234 degrees F, about 8-9 minutes.
- Remove from heat. Using a buttered or oiled spatula, add marshmallow cream and peanut butter, a spoonful at a time, to the hot sugar mixture. Stir between additions with a large wooden spoon until well blended. Add vanilla extract and stir well.
- Immediately pour the peanut butter fudge into the prepared 13″ by 9″ foil-lined dish. Cool the fudge on a cooling rack for 2-3 hours.
- Remove fudge from the dish. Wrap in foil or plastic wrap, then store in an airtight container.
Tips for Success
- Ensure your saucepan is heavy-bottomed to prevent the mixture from burning.
- Be patient when stirring; continuous stirring prevents the fudge from sticking.
- Use high-quality peanut butter for the best flavor.
Additional Tips & Variations
For a crunchy twist, stir in 1/2 cup of chopped peanuts before pouring the fudge into the pan. You can also drizzle melted chocolate over the cooled fudge for an extra decadent touch.
Nutritional Highlights (Per Serving)
Each 1″ by 1″ square contains approximately:
- Calories: 120
- Fat: 5g
- Sugar: 12g
- Protein: 2g
Frequently Asked Questions (FAQ)
Can I use crunchy peanut butter?
Yes, you can use crunchy peanut butter if you’d like a bit of texture in your fudge.
How should I store the fudge?
Store the fudge in an airtight container at room temperature. It will keep well for up to two weeks.
Can I freeze peanut butter fudge?
Yes, you can freeze it. Wrap it tightly in plastic wrap and then place it in a freezer-safe container. It will last for up to 3 months in the freezer.
Conclusion
This Creamy Peanut Butter Fudge is a delightful treat that captures the perfect harmony of sweet and salty flavors. Easy to make and absolutely delicious, it’s a must-try for any peanut butter lover. I invite you to give this recipe a go and share your experiences in the comments below. Enjoy!