Last updated on September 9th, 2024
Old-Fashioned Peanut Butter Fudge is a rich, silky confection made with creamy peanut butter and marshmallow cream. This is my Aunt Ruth’s recipe passed down in our family. You can make this year-round, however it seems more special around the holidays. It is also a perfect treat to send to someone as a homemade gift in the mail since it keeps well for a while.
Table of Contents
How to make Old-Fashioned Peanut Butter Fudge
Ingredients
superfine sugar:
There are several types of sugar to use in your baked goods. When making candy, I only use superfine sugar. Superfine sugar is made of smaller sugar crystals that will dissolve faster to help ensure your fudge doesn’t come out grainy.
peanut butter:
Use smooth peanut butter in your fudge so it comes out nice and creamy. I use creamy Jif peanut butter labeled “natural,” but do not use “natural peanut butter” as that just contains peanuts and salt and for this recipe you need the oil found in Jif or similar brands.
marshmallow creme:
To make this recipe simple just use pre-made marshmallow creme. Try to find one that is as close to natural as possible. So many of them contain corn syrup or artificial flavoring (vanillin). Make your own marshmallow creme to give this fudge an even more homemade candy flavor.
all-natural vanilla extract:
Always use good quality all-natural, pure vanilla extract in your baking. If you purchase vanilla, be sure it only contains vanilla beans and alcohol. I make my own vanilla, which is super simple to make: Take 8 oz. of bourbon and add 5-7 vanilla beans that are spilt down the middle and let it sit for 3-6 months. As you use it replace the bourbon and add more beans. Store in dark, cool place and it can last many years. I prefer to use bourbon but you can also use vodka.
Baker’s Tips
heavy-duty cookware:
When making Old-Fashioned Peanut Butter Fudge you need a good heavy duty pot or sauce pan that holds high heat. I use a LeCreuset dutch oven.
test your thermometer:
You should always test your candy thermometer before using it to make fudge, or any other candy recipe. To test your thermometer, boil water and place the thermometer in the boiling water. If it reads 212F degrees it is good to go. If not, adjust the temperature called for in the candy recipe to an adjusted temperature. For example: if your thermometer is 5° higher (217F), adjust your recipe of soft ball stage (234-236°) and add 5°.
Old-Fashioned Peanut Butter Fudge
Ingredients
- ½ c. unsalted butter
- 2 ½ c. superfine sugar
- ¾ c. evaporated milk
- 1 c. creamy peanut butter
- 1 c. marshmallow creme
- 1 tsp. vanilla
Instructions
PREP
- Measure out both the peanut butter and measure out the marshmallow creme and set aside. Lightly grease an 8×8 pan with butter.
MAKE FUDGE
- Melt butter over medium heat. Add sugar and evaporated milk and slowly turn up the heat so mixture comes to slow boil.
- Let mixture come to soft ball stage (234-236°). Lightly stir and when making candy be sure to wipe down the sugar crystals on the side of the pan with water and a pastry brush. Take a bit of the hot mixture and throw in glass of water. If it goes into a ball its ready to remove from stove.
- Remove from burner and add in the peanut butter, marshmallow creme, and vanilla.
- Pour immediately into a greased 8×8 square pan. Let cool for several hours before cutting into 1" pieces.
- Store in sealed container in a cool location such as garage or fridge.
