Make this


I think I’ve been making this peanut butter fudge for at least the last ten years. It’s one of my favorites. It’s also the only fudge I’ve ever tried to make. Probably because it came out so perfect, I’ve never really been compelled to try another one. This is a soft fudge …  and it’s like sinking your teeth into little sugar cushions. I love it.

I even posted about it when I first started blogging. (Here’s the post, don’t laugh.) But back then I didn’t do much other than show a photo and a recipe. I found the original recipe in a magazine, I’m pretty sure. I wish I still had it to tell you the source.

Anyway, I thought I’d take step-by-step photos of the process this year for you. If you’re nervous about making fudge, don’t be. This recipe is a breeze.


Prepare your ingredients in advance. Start with two bowls and place 1 1/2 cups sugar and 6 Tablespoons margarine in each bowl.
You’ll be adding evaporated milk in a minute.


You will also need 6 oz. semi-sweet chocolate pieces and 1/2 cup peanut butter.


You’ll also need one 7 oz. jar of marshmallow creme. I think I originally found this recipe from a Kraft ad, especially since the recipe I wrote down calls for brand names.


You’ll also need some heat.


Place one of the bowls of sugar and margarine in a medium pot and add 1/3 cup of evaporated milk.

Bring to a full rolling boil, stirring constantly. Seriously… don’t stop stirring.

Reduce heat to medium and continue boiling for four minutes stirring constantly.


Remove from heat and stir in chocolate pieces until melted and smooth.

Add 1/2 teaspoon vanilla and half of the jar of marshmallow creme.


Then mix the marshmallow with the chocolate until well blended.

It doesn’t take long.

And, you can do it right in the pot.


Then pour it into a greased 9 X 13 pan.




Just spread it out evenly before it starts to cool and harden.

Then, clean your pot and beaters and get ready to go again.


Sugar, margarine, and evaporated milk.


Bring to a full rolling boil.

Reduce heat to medium and continue boiling for four minutes.


Remove from heat. Add peanut butter and stir until melted.

Add vanilla and remaining marshmallow creme.

And beat until well blended.


Then pour right on top of the chocolate layer.


And pour and pour.


Use your spoon to spread it all around and to cover the chocolate completely.


This is my favorite part.


Coerce the peanut butter layer right up to the edge of the pan.

Do this pretty quickly so you can get it even before it starts to cool.


When it’s cool, you can cut it lengthwise into evenly spaced strips.


Then turn the pan and make evenly spaced cuts again.


Then, cut in between those cuts for even smaller pieces of fudge.

I like the small size because you can get lots more pieces and also because one bite at a time is all you’ll really need.

This stuff is super sweet. And that’s saying a lot coming from me.


After I divide the pan into pieces, I like to make another cut all the way around the perimeter of the pan.

Mainly so all the pieces have straight edges, but also because this fudge usually gets given away – and this way I can eat all the scraps.

Win. Win.

FYI… I prefer to use a glass baking dish when I make this fudge. I think it’s easier to slide a small, thin spatula underneath to lift up the pieces from the pan. Take your time removing them so the layers don’t try to separate.


Here’s the full Peanut Butter Fudge Recipe I posted way back when. Before I realized anyone would actually find and read my site.

Enjoy! Hope you make some.