Description
This Easy Peanut Butter Fudge recipe is a delightful no-bake treat that combines creamy peanut butter, sweet marshmallow creme, and rich peanut butter chips for a smooth, luscious fudge. Perfect for gatherings or as a homemade gift, this recipe yields rich, melt-in-your-mouth squares with an optional crunchy peanut topping.
Ingredients
Scale
Main Ingredients
- 3 cups granulated sugar
- 1 (5-ounce) can evaporated milk (about 2/3 cup)
- 3/4 cup unsalted butter (12 tablespoons)
- 1/3 cup peanut butter (creamy or crunchy)
- 1 (10-ounce) package peanut butter chips
- 1 (7-ounce) jar marshmallow creme
Optional Topping
- 1/4 cup salted peanuts, chopped (optional, plus extra to sprinkle on top)
Instructions
- Prepare the Dish: Butter an 8×8-inch baking dish or spray it with nonstick cooking spray and set aside to prevent sticking.
- Cook the Sugar Mixture: In a medium, heavy pot, combine the granulated sugar, evaporated milk, and unsalted butter. Cook over medium heat, stirring frequently to prevent burning, until the mixture reaches a rolling boil.
- Boil to Soft Ball Stage: Continue boiling the mixture for about 5 minutes, stirring constantly. Use a candy thermometer to ensure the mixture reaches the soft ball temperature of 235°F (113°C).
- Add Peanut Butter and Mix: Remove the pot from heat and immediately stir in the peanut butter, peanut butter chips, and marshmallow creme until the mixture becomes creamy and smooth. If using, fold in the chopped salted peanuts, reserving a few to sprinkle on top.
- Set the Fudge: Pour the fudge mixture quickly into the prepared baking dish, smoothing the top. Sprinkle the reserved peanuts over the surface if desired.
- Cool and Serve: Let the fudge cool completely at room temperature until firm. Once set, cut into squares and store in an airtight container to maintain freshness.
Notes
- Use a candy thermometer for accurate temperature to ensure perfect fudge texture.
- For crunchy texture, use crunchy peanut butter or add chopped peanuts.
- If marshmallow creme is unavailable, whipped marshmallow fluff can be used as a substitute.
- Fudge should be stored in an airtight container at room temperature and consumed within 1-2 weeks.
- Cooling the fudge completely before cutting ensures clean, easy slices.
