Monday, December 10, 2007

Peanut Butter Fudge

Another chocolate and peanut butter combo that I can’t resist. And it’s surprisingly easy to make, which is always a winner. I make a few batches of this fudge every year at the holidays to give to friends and family.

Peanut Butter Fudge

Peanut Butter Fudge

3 cups sugar
3/4 cup margarine (I like Parkay)
2/3 cup evaporated milk
1 tsp vanilla
6 oz package semi sweet chocolate pieces
7 oz. jar Marshmallow Creme (I like Kraft)
1/2 cup peanut butter (I like Jif)

1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.
2. Bring to full rolling boil, stirring constantly.
3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
4. Remove from heat and stir in chocolate pieces until melted.
5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended.
6. Pour into greased 13 X 9 pan.

Repeat with remaining ingredients substituting peanut butter and spread over chocolate.

Then, cool at room temperature and cut into squares.

1
Jillian said...

Could I use butter in place of margarine?

February 8, 2008 12:13 AM
2
Bakerella said...

I would think so. This recipe was originally from an ad promoting Kraft marshmallow creme, so I’m sure they were also promoting their parkay.

February 8, 2008 04:10 AM
3
BUNNY said...

THIS FUDGE LOOKS AMAZING!! MY SON JUST ASKED ME TO MAKE SOME AND THIS IS GOING TO BE THE RECIPE I USE!

May 20, 2008 02:59 AM
4
Bakerella said...

You’ll love it!

May 21, 2008 02:46 AM
5
Kristin said...

I made this fudge over the weekend and my peanut butter layer seperated from the chocolate layer. Do you know why this happened? I used butter instead of margarine. Could that have caused it? I’ve never made two layer fudge before.

June 17, 2008 08:13 PM
6
Bakerella said...

kristin – I’m not sure because I’ve always used the margarine.

But I have had it separate for me too before. But I think my problem had something to do with the temperature when I boiled the sugar and margarine (overheating)

Try again sometime with margarine and just watch your time and heat.

June 18, 2008 01:09 AM
7
Kristin said...

thanks!! i will. it still tasted delicious.

June 18, 2008 08:55 PM
8
Anonymous said...

i tried these and i liked the taste of the fudge but it had too much margarine in my opinion. if i made them again, i would cut back on it.

August 3, 2008 06:07 PM
9
Bakerella said...

kristin – good luck

anonymous – that’s probably why I love it… the softness… just melts in my mouth.

August 4, 2008 08:53 PM
10
bette said...

hi! i’d like to try this but i don’t think i’ll be able to find a marshmallow creme. could i skip it? or is there any substitute for this?

thanks and merry christmas!

December 14, 2008 02:10 PM
11
Anonymous said...

about how many pieces can you get out of each pan?

December 16, 2008 12:43 AM
12
Bakerella said...

bette – You need it. I wonder if you could try adding actual marshmallows? Hmmm. good question.

Anonymous – I put these in a 13X9 pan. So depending on how small you cut the pieces, you can get a bunch out. Probably 40-50.

December 16, 2008 01:36 AM
13
bette said...

thanks! i’ll give it a try – with actual marshmallows that is.

merry christmas!

December 16, 2008 04:06 AM
14
klc said...

My first attempt at a bakerella recipe. Although it smelled delicious…mine separated too. Even after I read previous comments and tried to be careful when following directions. I will probably follow kraft recipe next time making all chocolate with nuts in a smaller pan. I think it had something to do with my PB layer. I hope the next recipe goes better for me. Keep posting – love the blog.

June 4, 2009 01:36 PM
15
Bakerella said...

It has a lot to do with the temperature being just right, too. I've made these dozens of times and it's happened once or twice.

June 5, 2009 02:52 AM
16
Tina said...

in Ohio, we call this Buckeye Fudge! :)

September 21, 2009 11:48 PM
17
Erynn said...

I have a new blog and I would like to use some of these recipes, just altered. I cannot have dairy and I am finding that there are some recipes you can use goatsmilk instead!

September 27, 2009 08:45 PM
18
Eileen C said...

mmm does the peanut butter layer has also mashmallow cream???

October 11, 2009 09:16 PM
19
JeffsMyEdward said...

I just made this fudge, it was great! For those whose layers are separating, you may want to make sure there isn’t any butter or shiny greasy residue left on top of the chocolate layer from buttering the pan. That can cause it to be slick, making the peanut butter layer not want to stick.

October 12, 2009 06:37 PM
20
bakerella said...

Eileen – yes, it does. You use half the jar for one and the other half for the second.

October 18, 2009 05:05 PM
21
Eileen C said...

mmmm ¬¬
so, i have to use 1/2 cup for each layer?

October 19, 2009 02:36 AM
22
bakerella said...

Yes, Eileen – 1/2 of the 7 oz. jar for the chocolate and the other half for the peanut butter.

October 25, 2009 10:21 PM
23
Inez Estepp said...

Another way to make peanut butter fudge the easy way is to take reese peanut butter chips melt with 1 cup eagle brand milk and 2 tablespoons of butter. Pour in buttered dish. In same saucepan use 1 cup semi sweet choc. chips the rest of the eagle brand milk and 2 tablespoons of butter. Pour on top and refrerate for a couple of hours. Cut and serve

October 29, 2009 05:53 PM
24
carrie said...

Best fudge I’ve had or made. Instant hit! Thanks for sharing all your yummy recipes.

November 23, 2009 05:32 PM
25
Pamela said...

Hi! Would you happen to have any other fudge recipes that do not involve peanut butter? My daughter is allergic to only peanuts (all other tree nuts are fine).

Thanks a bunch and LOVE this site!!!

Pamela

December 1, 2009 12:41 PM
26
Nadia said...

I desperately want to make this for the holidays but I can’t get hold of marshmallow creme, what portion marshmallows will i need to use to substitute the creme?

December 8, 2009 02:56 AM
27
annielauree said...

here’s a marshmallow cream recipe:

3 large egg whites
2 cups light corn syrup
1/2 teaspoon salt
2 cups powdered sugar, sifted
1 tablespoon vanilla extract

1. In large mixing bowl
, combine egg whites, syrup and salt. Using an electric mixer, beat for 10 minutes until thick.
2. Add powdered sugar at low speed. Add vanilla extract and beat until well blended.

Makes 2 quarts.

December 11, 2009 09:22 PM
28
Tdblue said...

This was my first attempt at making fudge period. it didn’t turn out. My chocolate was crumbly and my peanut butter layer separated. What should I do with it? Hmmm. It is definitely not a fudgy consitency.

December 12, 2009 10:28 PM
29
Shelley said...

Hey Bakerella! I just made this and it turned out great and so yummy! Everyone at work will love me tomorrow, when I bring in this treat! :)

December 13, 2009 09:01 PM
30
Nadia said...

Hey Annielauree, thanx for the recipe!! But now i still have a tiny problem, i can’t get cornsyrup here either – any idea what i can substitute it with? I’m worried that maple syrup or golden syrup might be too sweet…

December 14, 2009 05:03 AM
31
Shawna said...

Hello Nadia, I’m not sure where you are at, but if you can find KARO syrup that is corn syrup, or supposedly “golden syrup” is supposed to be corn syrup. Corn syrup is pretty sweet, and comes in either a clear form or a brown/golden form here in the US . I hope this helps you. Also, if you can get “marshmallow fluff” that is marshmallow cream =o) Happy Holidays, Merry Christmas, Happy Chanukah, Happy Kwanza …

CORN SYRUP SUBSTITUTE
2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.

December 17, 2009 07:15 PM
32
Maggie said...

We love you here at the vets, but we are in England and cant get some of the items or are not sure of alternatives, how about a translation? best wishes from your loyal fans – we think the cake pops are fab and have just had the reindeer for our christmas party.

December 31, 2009 10:40 AM
33
Sara said...

I used to get fudge from the Fudgery stores (http://www.fudgeryfudge.com/default.asp) which I always thought was amazing. Is this fudge anything like that? It seems like all of the homemade recipes never turn out to be as rich as Fudgery.

January 3, 2010 02:45 PM
34
Liz S. said...

Have you ever had Tiger Butter Fudge? IT is a white chocolate and peanut butter fudge… do you think this recipe could be adapted to do that? I am having the hardest time finding a recipe… and it is my FAVORITE FUDGE!!!

Thanks, Liz

January 29, 2010 08:59 AM
35
bakerella said...

Tdblue – Maybe it was too hot when on the stove.

February 4, 2010 12:04 AM
36
Becky said...

Does humidity really affect the outcome of fudge? I live in La. and it is always high!

February 5, 2010 11:02 PM
37
Mara said...

I tried my hand at this this morning and it turned out beautiful!
was my first time making fudge and I followed the instructions to the letter, well aside from forgetting the vanilla (oops) and overdoing it a little with the marshmallow creme. I also only had butter at hand.
got raving reviews at work!

February 12, 2010 06:32 PM
38
Mindy said...

I have made this same recipe for years (25). One option, which is my favorite, is to use chocolate chips for one half and the other half I use butterscotch chips. It is sooo delicious. You can also use the recipe and use the mint flavored chocolate chips for half of it. When it separates it usually is because you weren’t quick enough combining the layers. You can’t wait for the first layer to set up. I always have my husband or daughters help and we pour the layers right after each other.

February 27, 2010 10:49 AM
39
Maggie said...

Ohh i wish I could make this–I’ve never been successful with fudge no matter how many times i try.

March 29, 2010 04:37 PM
40
Mariah said...

I made this just a while ago, and followed directions directly. Turned out dry, grainy, and gross.
But then I made it again over again and made sure the sugar and evap. milk was mixed very well, added in the butter (instead of magarine) melted, then let it get to a light boil on high heat, then to medium heat for 2:30 mins, and low heat for 30 secs. Then melted the chocolate and added it in, then the jet puff, and the vanilla. It came out great! Would buy it at a store.

May 17, 2010 11:55 PM
41
Jenel said...

These are similar ingredients for Kraft’s “Fantasy Fudge,” which has a microwave alternative. Has anyone tried it that way instead of on the stove? I’ve always had much more success making fudge in the microwave instead of on the stove. Although, it would be impossible to make both layers at the same time without having two microwaves.

May 20, 2010 03:15 PM
42
Rian said...

I just made this, and I LOVE it. First time making fudge, ever, and it didn’t separate. The peanut butter oil was all over the place, but it’s delicious! :D

June 16, 2010 03:33 PM
43
Avni said...

I love it. I’d gobble it all up.

July 1, 2010 01:36 PM
44
Andrea said...

For Liz who wanted Tiger Butter-

I work at a fudge company, and we make Tiger Butter Fudge. What you do is make seperate batches of chocolate and vanilla fudge, and then put peanut butter in the microwave and melt it until it’s liquid. You pour in half a pan of chocolate, then drizzle on the molten peanut butter and spread a thin layer over the chocolate. Then you fill the rest of the pan with a layer of vanilla, and use the spatula to fold the fudge over on itself from the outside edges to the middle, until it has a striped appearance. If you want that signature swirl, you can take a toothpick and pull it throught the fudge in lines about and inch and a half apart- first the short way and then the long way, accross the pan.

August 6, 2010 03:38 PM
45
Andrea said...

Sorry to DOuble post- but I have been looking everywhere for a recipe for Cake Batter Fudge (similar to Cake Batter Ice Cream)- Anyone have one?

August 6, 2010 03:39 PM
46
AZ said...

I just tried this recipe… the flavor is delicious! My Peanut butter separated as well, but it’s not going to keep me from making it again! I was wondering what you thought the ‘perfect’ temperature for this is?

September 6, 2010 10:40 PM
47
Tracey Brogan said...

Is Marshmellow cream just fluff or is it something else?

I’d like to try and make these for a bake sale (first timer for a bake sale).

November 11, 2010 10:28 AM
48
jennifer said...

I just made these for the 1st time yesterday and I can’t stay away from them! They are HEAVEN. This was my first time ever making fudge. I followed the recipe exactly, even using Parkay. I had no separating what so ever between the choco and pb. I have no idea why and I think it was just luck for me. I did stand and stir it the entire time it cooked. oh and I used Skippy natural peanut butter. And in case anyone was wondering, I read that you can store fudge covered in the fridge for several weeks or freeze it for up to a year.
Thank you so much for this recipe! I’m so happy I stumbled upon it by typing in peanut butter in your search. This will be my new food item I bring to parties!

November 25, 2010 01:55 PM
49
Donna Coughlin said...

I’ve made this fudge for years, always turns and perfect and delicous!

December 3, 2010 05:56 PM
50
Dee said...

Fantastically soft and tastes great! I substituted the peanut butter for 1 cup of butterscotch chips, and used milk choc chips instead of semi-sweet. Highly recommended!!

December 4, 2010 12:43 PM
51
Judith B. said...

AZ asked question “what is perfect temperature” for this recipe ? According to my Kraft Fantasy Fudge (which is almost identical to this recipe) the temperature to reach on a candy therm. is 240 degrees. Also, for those who mentioned their fudge was “grainy”, DO NOT SCRAPE down the sides of the pan when stirring…the sugar that crystalizes on the sides will make your fudge grainy. Separation of the fudges? Don’t allow the chocolate fudge (1st layer) to set up (cool)…pour the peanut butter layer over the chocolate layer as soon as possible.

December 27, 2010 07:00 AM
52
Sherry said...

Thanks for revisiting from your earlier blog. I have never checked to see if your 1st blogs were still available on your website. I found you a couple of years ago and I alway check to see when your e-mail newsletter comes and, of course, read it. If you run out of things to blog about I think it would it be interesting to hear about how you got started and became very well known. Seems like a good Cinderella story to me and your photography is exceptional. Keep up the good work!

December 27, 2010 07:08 AM
53
Susan said...

I make this every year only at Christmas. I’ve been eating some every day — so good. There’s even a little bit left — not for long! I believe I found this recipe off a jar of marshmallow creme years ago.

December 27, 2010 09:23 AM
54
LindaS said...

For Pamela – this is so easy and wonderful – not grainy – best fudge I’ve ever made.
F

December 27, 2010 04:18 PM
55
LindaS said...

For Pamela – Fabulous Fudge
This is so easy and delicious!
2 cups semisweet choc chips
1 cup milk chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 teaspoon fine sea salt (or regular salt)
1 cup chopped nuts – optional
1 1/2 teaspoons vanilla (real vanilla)
Directions:
In a heavy bottom saucepan over low heat, melt the chocolate chips with the sweetened condensed milk and salt.Stir until smooth. Remove from the heat, stir in the nuts and vanilla. Spread evenly into a foil-lined 8 or 9 inch square pan. Chill for 3 hours or until firm. Remove the fudge from the pan and place onto a cutting board. Remove the foil from the bottom of the fudge and cut into squares. Store covered in the refrigerator.
You will not be disappointed with this fudge!

December 27, 2010 04:29 PM
56
cindy said...

I think this is great for a ‘beginner’ post. The photos are better than mine!

December 29, 2010 02:23 PM
57
Tiffany L said...

I tried making this twice and both times it turned out grainy. I used butter instead of margarine but not sure if that is the reason why it did this. Also, what temp should my stove be when bringing it up to a roiling boil? the directions just say bring to a full rolling boil then reduce heat to medium. What should it be before reducing the heat? The 1st time I did it it was on high heat and the second time it was medium high. Is that too hot? Thanks. I’m excited to make this just don’t want to ruin it a 3rd time.

January 2, 2011 07:56 PM
58
Darlene said...

My Mom makes a fabulous peanut butter/chocolate fudge recipe every year – however, there is no marshmallow in her “secret” recipe!! (Which I’ve managed to snag and have actually managed to make successfully!)

I’ve never made marshmallow-based fudge, but perhaps some of the “secrets” to my Mom’s fudge would help (I just made a batch for a New Year’s Eve treat!)

The key to her fudge is boiling it to the “soft ball stage” – which is 234-236 F on a candy thermometer and removing it from the heat immediately. When the pot has cooled enough to touch the bottom, then you beat the fudge until it looses it’s “gloss”, and then pour immediately. Also, she always puts the peanut butter layer on the bottom with chocolate on top – and it never separates. Maybe that would help?

To Tiffany – I just realized that mine usually turns out grainier than my Mom’s – and I’ve pinned it down to the fact that I beat it too long – I’m so afraid of it not setting, that the fudge begins to set in the pot for me – and I’m frantically scraping it into the pan before it sets – whereas my Mom’s is creamier. Maybe give that a try??

My 2 cents!

January 3, 2011 01:27 PM
59
puji said...

this looks yummy, ‘d like to try it, but I cant find any marshmallow creme around, any substitute?, thank you:)

January 18, 2011 10:58 PM
60
Justine From the Emirates said...

Mmmm… these babes look yummy… but whats the calorie count on them… dont want my buns of steel turning to fudge… you know how it is ;)

April 17, 2011 12:05 PM
61
Natasha said...

does this go to fridge?

July 1, 2011 04:57 AM
62
Linda said...

Hi, does this recipe set up well.? I usually have a failure when I try to make fudge. Need something that is guaranteed fool proof.

September 26, 2011 05:24 PM
63
TiffanyLw said...

I just made this today and the chocolate layer has set up perfectly but the pb layer is a bit soft. I’m not sure what I did wrong but it still tastes great so it won’t go to waste.

November 23, 2011 07:51 PM
64
stephanie said...

I made this today & it turned out perfect! Best fudge ever, literally melts in your mouth!

December 20, 2011 03:30 PM
65
Hadar said...

What do u mean when u say cup? What size is it?

February 28, 2012 08:23 AM
66
Kathleen said...

Do you chill the chocolate layer in the fridge before pouring the peanut butter layer over it?

June 1, 2012 12:49 PM
67
Karen said...

This is a wonderful recipe. I’ve been using it for more than 30 years….I found you on Pinterest.

July 28, 2012 04:50 PM
68
Genni said...

Best ever peanut butter fudge. Omit the chocolate part, and just do the peanut butter, using butter, and 1 cup Jif. You won’t be dissapointed. Been doing this for at least 35 yrs. and it’s still a favorite. Also, add while in a rolling boil, add a scant, a little less than 1/8 teaspoon almond extract, which will hide the canned milk taste, if any.

August 16, 2012 03:06 PM
69
Genni said...

Forgot to add this, but use the whole jar of Kraft marshmellow.

August 16, 2012 03:08 PM
70
Debbie said...

Thank you for this recipe. I have one I got from a cousin, but it never, ever “sets”. She swears she didn’t leave out anything, but every time I make it, you have to eat it with a spoon…it tastes great, but messy. Can’t wait to try it to give as gifts this Christmas.

September 14, 2012 11:29 PM
71
Dorie said...

Do you have a just PEANUT BUTTER fudge recipe that does not have chocolate in it?

October 12, 2012 06:00 PM
72
Mike said...

For anyone having trouble with fudge and temperatures, the key is to use a candy thermometer and bring your sugar/milk/butter to a soft ball stage 240*. Even though turning down your solution and letting it slowly boil for 4 minutes is a good thing for people without a candy thermometer but there will come a time where you bring it to a higher temp or not high enough and your fudge will not turn out good! Hope this helps!

October 25, 2012 11:07 PM
73
Mike said...

Someone asked about about making just plain peanut butter fudge. Just use the recipe without cutting it in half to make the chocolate/PB layers. I use the Reese’s Peanut Butter Sauce and MMMmmm good!

October 25, 2012 11:13 PM
74
Kit Wai said...

May i know what is marshmallow creme ? and 7oz is equal to how many g / ml ? thanks

December 5, 2012 03:14 AM
75
Toni said...

Marshmallow creme is the same as marshmallow “fluff” and is found with the ice cream toppings in grocery stores. Its by Kraft.
It is like condensed marshmallows, or with much less of the air puffing up regular marshmallows.

This recipe was soooo good. Just made it tonight. It turned out fantastic!

Also to reduce the chance of the two layers separating I used a wooden skewer to make swirls in it after I added the second layer. It looks ever prettier that way too!

December 14, 2012 12:45 AM
76
Linda said...

Could the separation be from adding peanut butter (which contains oil) to the same amount of butter that you used for the chocolate layer? That is a lot of oil….?

December 20, 2012 09:42 AM
77
Brittany said...

Learned my lesson. My stove top temperature runs WAY too hot to boil for 4 minutes! The chocolate became crumbly almost immediately after adding it to the boiling mixture :-( But with the peanut butter I only boiled for 1 minute and that layer tastes perfect! Will try again by reducing the boiling time and temp for the chocolate way down.

May 2, 2013 10:07 PM
78
bec said...

that looks GREAT!

June 29, 2013 09:56 PM
79
Jennifer said...

Very yummy recipe, I put mine in the fridge to chill and while cold the layers separated but after letting it return to room temp it stayed together, also I used white chocolate chips for the chocolate layer, very good

July 17, 2013 08:50 PM
80
Nova said...

Looks AWESOME! Thanks for sharing the recipe :)

July 21, 2013 10:56 PM
81
Christina said...

You can use straight-up mini marshmallows instead of fluff. I’m in the UK and experimented with it. The easiest thing I found was to add the mini marshmallows directly into the boiled mix when youre meant to add fluff, and stir like crazy until it melts. Easier than fabricating your own fluff. I think it’s like for like in weight.

August 8, 2013 02:22 PM
82
Emily said...

I just made this today. I’ve never made fudge before, but this turned out fantastic! Tastes awesome and has that great fudge texture. My layers didn’t separate, everything was perfect. Followed the recipe exactly, used Kraft Marshmallow, Country Crock margarine and Reese’s PB.

November 13, 2013 09:06 PM
83
Jane said...

I made these last night for a gift. I was concerned about them separating like I had read in other comments. I made them in mini muffin cups then put in a tin. I also used butter, not margarine. They were Amazing & perfect! I will definitely be making these for more gifts. Thanks! :)

December 8, 2013 11:54 AM
84
Anonymous said...

I made this it was great, I also put in 1/2 cup chopped peanuts in top layer

December 17, 2013 06:46 PM
85
Sherita said...

Looking forward to making this fudge for Christmas! Who doesn’t love peanut butter and chocolate!

July 17, 2014 01:11 PM
Comment Pages

Random Sweetness
Newsletter 2
Left Custom Ad
Advertisement
Google Left
image
image
popshop
Bakerella T-Shirts
Show off your inner Bakerella with a super-cute T!
FM Media Survey