Creamy Peanut Butter Fudge Recipe

An important thing to remember when making candy is it needs stirred up until the moment it starts boiling. You can't touch it during the 7 minute boiling phase. Otherwise you will make large sugar crystals and it will not "melt in your mouth". If you follow those directions it will be a 5 star candy.

I modified this recipe to use less sugar, substituting stevia for the white sugar but used only 1 cup stevia for the 4 c. of white sugar, but still used the 1 c. of brown sugar though, plus I used mini marshmallows instead of the marshmallow crème. Also added 1/2 c. of Baker's Cocoa, whisked in well before boiling the first batch of ingredients. After adding the marshmallows, peanut butter and vanilla extract, I added 1 cup of uncooked oats and 1 cup of rice krispies and divided the recipe into 2-8 inch square pans. I plan on using these bars as a substitute for breakfast bars. These are chilling at the moment and when pouring the final result into the pans the texture seemed thick enough to set up, yet nice had a fluffy, light texture, so I am anxious to try them after letting them chill a few hours.

used only 2 cups white sugar as American recipes are always way too sweet for European taste but other than that followed the recipe exactly and it came out great. The stirring until it comes to a rolling boil but then not any more during the 7 min cooking is important!

Delicious! I added a little butter while cooking. Before putting it in the pan I added some mini marshmallows and Walnuts. The marshmallows don’t melt so It made Rocky road fudge and is pretty good!

I substituted 40 regular marshmallows for the marshmallow creme. It was perfect.

After reading reviews, I was reluctant to make because I didn’t have a candy thermometer but then I read one review that said no thermometer needed!!! And that person was right!!! It wasn’t needed! I did not stir in the 7 minutes it was boiling as others suggested! It turned out great! Smooth and just what I was looking for!

My family’s new favorite! I make 1/2 peanut butter (using 1 cup peanut butter) and 1/2 chocolate (using 2 cups 72% cacao chocolate chips) and it is outstanding!!!

Love this recipe. Replaced my old recipe with it when I found my old recipe coming out too sugary . I do add 3 tablespoons of cocoa to the butter and sugar mixture from my old recipe. This gives the fudge a rich color and does not change the taste. I did appreciate the advice not to stir once the seven minute boiling stage begins. This year‘s Christmas batch was the best fudge I ever made and the best fudge I ever had.

This recipe is quite simple. Just follow the directions. Make sure you have it at a low to medium heat and stir for about five or 10 minutes then bring the temperature up to a boil. This gives the sugar a chance of breakdown even more so it doesn’t crystallize. Creamiest peanut butter fudge I’ve ever made. I love it!

I've made this recipe five times, and every time it comes out perfect. Family and friends request this soecificakky for the holidays and special occassions. If I have one piece of advice, it's this; make sure you stir this CONTINUOUSLY until it comes to a boil. It takes a while, but you won't be disappointed by the end product. Thanks for the recipe.

Excellent recipe. I didn’t see it here first, I got it from your magazine (all recipes), and the instructions there specified not to stir during the 7 minute boil. That’s pretty important, so might want to edit the instructions here to include that tidbit. It may say it in the video, but I didn’t watch that. This recipe makes a delicious, creamy, smooth fudge!! A keeper, for sure!! I did cut mine into smaller pieces!

Husband and son said it's the creamiest peanut butter fudge ever!

I've been making this recipe for a hundred years (LOL) but the light brown sugar is a new idea to me. I'm going to try this one next time. Can't wait!

Made it twice already, no regrets.

Easy to make and tast was amazing kids can't wait to make more

If you FOLLOW the recipe exactly as written you will have creamy delicious peanut butter fudge

This recipe deserves five stars, the advice from some reviewers does not! I’ve been making this recipe for years, which has always turned out perfectly—until this year. I decided to follow the advice of some reviewers who suggested not stirring during the 7-minute boiling period. Unfortunately, this caused the mixture to burn on the bottom of the pan. I didn’t realize it until I stirred in the fluff and noticed little black specks appearing. My heat wasn’t too high; in fact, I turned it down slightly to prevent it from boiling over. While it doesn’t taste burnt, I’m disappointed because I make this as Christmas gifts every year, and now it has black specks throughout. I feel like I wasted time and money and might need to start over. Lesson learned—next time, I’ll stick to stirring during the boiling period.

No it came out very soupy

Terrible tasting fudge. I followed the recipe exactly and it has no peanut butter flavoring. I would not make again.

Excellent recipe. I didn’t see it here first, I got it from your magazine (all recipes), and the instructions there specified not to stir during the 7 minute boil. That’s pretty important, so might want to edit the instructions here to include that tidbit. It may say it in the video, but I didn’t watch that. This recipe makes a delicious, creamy, smooth fudge!! A keeper, for sure!! I did cut mine into smaller pieces!