Creamy Peanut Butter Fudge – a delicious recipe with sugar, milk, salt, peanut butter, marshmallow cream, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine sugar, milk, and salt in saucepan. (I usually use a 3 quart pan).
2
Cook over medium heat until mixture meets softball stage (This takes a while. I stir periodically with a wooden spoon. And I use a candy thermometer to make sure I get it to the right temp.).
3
Remove pan from heat.
4
Add peanut butter, fluff, butter, and vanilla. (I usually pre-measure these while I'm waiting for the 1st ingredients to be ready.).
5
Stir until all ingredients are thoroughly combined.
6
Pour into a 9x13 cake pan. Pat with hands (careful, it's hot!) to smooth out surface.
7
Place in refrigerator to cool.
8
Cut into squares, and enjoy! Number of servings will depend on how big you cut the pieces!
1566
kcal
Calories
85
g
Fat
180
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups sugar (white), 1 cup evaporated milk, 1/8 teaspoon salt, 2 cups peanut butter (creamy, I've never tried chunky!), and more.
Yes, Creamy Peanut Butter Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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