Not only is it just soooo delicious but it’s also super easy to make. I made it last night half of it is already gone. It’s super fluffy and soft and overall has a really good texture and is oddly not too, too sweet considering it’s literally 90% sugar lol.
Here’s the recipe:
Line an 8×8 baking pan with parchment paper (NOT WAX PAPER) and set aside.
Add to a medium sauce pot over medium-high heat:
•2 cups sugar
•2/3 cup whole milk (has to be whole milk due to the fat content)
Bring this to a boil and boil for ≈5 minutes (or, if you want to use a candy thermo., till it reaches soft ball), stirring occasionally so it doesn’t burn or overflow.
Once that’s done, turn the heat down to low and add in:
•7oz marshmallow fluff (1 jar)
•1 1/2 cups creamy peanut butter
Allow it to sit for a minute to allow it to melt into the sugar mixture and then mix until you get out as much of the chunks as possible.
Then stir in:
•1 tsp vanilla extract (careful with it because it can taste funky if you add too much)
•(optional) 1 tsp salt
Then, pour into the lined baking dish and allow to cook until solidified (2-3 hours usually).
by I_Like_Metal_Music
26 Comments
Looks fantastic!
I wish I can taste it ! looks yum
Allow to cook or allow to cool??
My grandmother used to make this with me like 35 years ago. The memories.
Following this subreddit a few weeks ago was the best decision ever. Yesterday, someone posted the genius idea to add basil to lemon squares. Boom. Done. Amazing. Did a test batch. It’s on the menu for Sunday.
I’m making this fudge for my superbowl party too.
Thanks!!!
Did you use natural peanut butter to make this(the kind where the oil separates) or does it have to be the regular kind?
I can taste the cream peanut butter already yummy.
My dad LOVES peanut butter and literally says “i loveeee peanut butter” casually if you ever pass by him on a table eating peanut butter / on toast xD thanks for sharing this recipe!
I love anything peanut butter!
I put some protein powder in them.
Don’t leave out that salt! Think about the flavor profile of Reese’s pb cups. Gotta have that touch of salt.
Am I missing it? What temperature for 2-3 hours?
What if I add chocolate to it …
This might be some of the best looking peanut butter fudge I’ve seen. And I consider myself a connoisseur.
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What is “reaches softball”?
Thanks for the recipe. My mom was always such a big fudge person at Christmas. She used to make peanut butter, plain chocolate, chocolate with walnuts, peppermint, and mint chocolate chip. But she stopped making it once we moved away from the majority of our family since now she can’t share it with others. She only makes chocolate now since that’s my dad’s favorite. It’s just not the same.
This sounds so good!
i have everything but marshmallow to make this!
Heavenly bites
Not to hate on this but just based off the amount of granulated sugar it’s 44 g for 1/9th of this, is that not crazy even for candy standards? Am I old?
Or did I calculate it wrong?
Wedge looks line two layers. Did that happen while setting?
My husband loves pb fudge, his grandmother gave me the recipe she used to use when she worked for the Compton school district. She used sweetened condensed milk instead of whole milk, though. It’s delicious but dangerous 😆
This is also amazing with Nutella rather than peanut butter
I love peanut butter fudge. Thank you for the recipe!
A question, please:
Is it not too sweet?
ITS SO GOOD