Peanut Butter Fudge

Peanut Butter Fudge 

Of course! Peanut Butter Fudge is a classic, rich, and creamy candy that’s surprisingly simple to make. Here are a few foolproof methods, from the traditional to the ultra-easy.

The Easiest, Foolproof Peanut Butter Fudge

This is the modern standard, using marshmallow fluff for a guaranteed smooth and creamy texture that sets perfectly every time. No candy thermometer needed!

Yields: About 64 small squares
Prep time: 10 minutes
Chill time: 2 hours

Ingredients

· 1 cup (2 sticks) unsalted butter
· 1 cup creamy peanut butter (not natural or “stir” style)
· 1 teaspoon vanilla extract
· ⅛ teaspoon salt (omit if using salted butter)
· 1 (16 oz) package powdered sugar (about 4 cups)
· 1 (7 oz) jar marshmallow creme (aka Marshmallow Fluff)

Instructions

1. Prepare the Pan: Line an 8×8 inch baking pan with parchment paper or aluminum foil, leaving some overhang on two sides for easy removal. Lightly grease with butter or cooking spray.
2. Melt Base: In a medium-sized saucepan over medium heat, melt the butter and peanut butter together, stirring until smooth and combined. Remove from heat immediately.
3. Combine: Stir in the vanilla extract and salt.
4. Mix in Sugar and Fluff: Add the entire jar of marshmallow creme and the powdered sugar to the saucepan. Stir vigorously with a wooden spoon until everything is completely combined and the mixture is smooth and thick. This takes a bit of elbow grease!
5. Press and Chill: Transfer the fudge mixture to the prepared pan. Spread it evenly and press it down firmly with a spatula or your hands (lightly greased) to smooth the top.
6. Set: Place the pan in the refrigerator for at least 2 hours, or until firm.
7. Cut and Serve: Use the parchment paper overhang to lift the fudge block out of the pan. Place it on a cutting board and cut into 1-inch squares with a sharp knife.

Classic Cooked Peanut Butter Fudge

This version is for purists who prefer a more traditional, slightly grainier fudge texture. A candy thermometer is highly recommended.

Yields: About 36 pieces
Prep time: 10 minutes
Cook time: 10 minutes
Chill time: 2 hours

Ingredients

· 3 cups granulated sugar
· ¾ cup (1.5 sticks) unsalted butter
· ⅔ cup evaporated milk
· 1 (10 oz) package peanut butter chips (like Reese’s)
· 1 (7 oz) jar marshmallow creme
· 1 teaspoon vanilla extract

Instructions

1. Prepare the Pan: Line a 9×9 inch or 9×13 inch pan with parchment paper or foil and grease lightly.
2. Cook to Soft-Ball Stage: In a heavy-bottomed saucepan over medium heat, combine the sugar, butter, and evaporated milk. Bring to a full rolling boil, stirring constantly. Boil for 5 minutes while continuing to stir.
   · For best results: Use a candy thermometer. Cook until the mixture reaches 234°F – 240°F (112°C – 116°C), also known as the “soft-ball stage.”
3. Combine: Remove from heat and immediately stir in the peanut butter chips until melted and smooth.
4. Add Fluff and Vanilla: Stir in the marshmallow creme and vanilla extract until well blended.
5. Spread and Chill: Pour into the prepared pan and spread evenly. Let it cool at room temperature until it sets, then refrigerate until firm before cutting.

Ingredient Miracle Fudge

This is the absolute simplest method, perfect for a last-minute treat. The texture is more like a firm, creamy peanut butter cup.

Yields: About 16 pieces

Ingredients

· 1 (16 oz) container of vanilla frosting (or cream cheese frosting)
· 1 (16 oz) jar of creamy peanut butter (not natural)

Instructions

1. Prepare the Pan: Line an 8×8 inch pan with parchment paper.
2. Melt Together: In a microwave-safe bowl, combine the entire container of frosting and the entire jar of peanut butter. Microwave on high for 60-90 seconds, stopping to stir every 30 seconds, until smooth and completely combined.
3. Chill: Pour the mixture into the prepared pan and smooth the top. Refrigerate for at least 2 hours, or until firm. Cut into squares.

Success Tips & Variations

· Peanut Butter is Key: Use a standard, shelf-stable creamy peanut butter like Jif or Skippy for the best texture and flavor. Natural peanut butter with oil separation can cause your fudge to be greasy and not set properly.
· Don’t Skimp on Chilling: The fudge must be completely chilled and firm before you try to cut it, or it will smush.
· For Clean Cuts: Dip your sharp knife in hot water and wipe it dry between cuts for perfectly clean edges.
· Add-Ins: Feel free to stir in ½ cup of chopped peanuts, Reese’s Pieces, or even crumbled cooked bacon for a sweet and salty kick after you’ve combined the main ingredients.
· Chocolate Swirl: For a marbled effect, melt 1 cup of chocolate chips with 1 tablespoon of shortening. Drop spoonfuls onto the fudge in the pan and swirl with a knife before chilling.

Store your fudge in an airtight container in the refrigerator for up to two weeks. It can also be frozen for up to 3 months.

Enjoy your delicious, homemade peanut butter fudge