Peanut Butter Fudge Recipe
Make this easy Peanut Butter Fudge recipe for the peanut butter lovers in your life! It's smooth, creamy, and perfect for sharing.
Servings 63
Calories 118kcal
Ingredients
- 2 cups granulated sugar
- 2 cups brown sugar
- 12 oz can evaporated milk
- ½ cup salted butter
- 1 ½ cups Jif creamy peanut butter
- 7 oz marshmallow cream
- 10 oz bag Reese's peanut butter baking chips
- 1 tablespoon vanilla extract
Instructions
- Line a 9x13-inch pan with foil that hangs off the sides. Grease the pan and set aside.
- Put the granulated sugar, brown sugar, evaporated milk, and butter in a large, heavy pot and bring it to a full rolling boil over medium heat, stirring almost constantly. Boil for 5-6 minutes, stirring almost constantly.
- Remove from heat and add the creamy peanut butter, marshmallow cream, peanut butter chips, and vanilla. Stir until smooth.
- Spread the mixture into the prepared pan. Allow it to cool to room temperature and then refrigerate until firm before cutting into squares.
Video
Notes
Store the peanut butter fudge in an airtight container in the refrigerator for 1-2 weeks or in the freezer for up to 2 months.
Nutrition
Serving: 1square | Calories: 118kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 46mg | Potassium: 61mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 58IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.2mg
