This is a super easy Peanut Butter Fudge recipe. I have tried a few of those two or three ingredient recipes but they never turned out very well. This recipe calls for five ingredients and it is still easy to make. No need for a candy thermometer for this one. I make peanut butter fudge with this recipe all the time and my family loves it. It makes some really good fudge without being overly sweet or have an overwhelming peanut butter taste.
What you need
- 2 Teaspoons of butter (softened)
- 2 Cups of sugar
- 1/2 Cup of milk
- 1 1/3 Cups of peanut butter
- 1 Jar marshmallow creme
- 8 Inch baking pan**
Preparation and Cooktime Approx 20 minutes, Chill Time Approx 2 hours
**You should line your 8 inch baking pan with either non-stick parchment paper or foil that is sprayed with non-stick cooking spray. I personally prefer non-stick parchment paper. I have had bad luck with foil. If you prefer foil, you can also get some non-stick foil so you don’t have to worry about the cooking spray. The parchment paper takes a little more work to line the pan with than foil though. Regardless, you will need to use one or the other so you can lift the fudge easily out of the pan. With the parchment paper, I never have to spray it.
Start by adding the butter, sugar, and milk in a medium saucepan. Before you start, you should also make sure you have your peanut butter pre-measured and your marshmallow creme ready to go. This is so you can quickly add them to your milk and sugar once it comes to a boil.
Heat the milk, sugar and butter on medium heat until you reach a boil. You should stir constantly. Once you have reached a medium boil (you don’t want a high boil, keep it on medium) set a timer for three minutes. Let it boil for three minutes, again stirring constantly. Sugar can burn easily. Once it has boiled for three minutes, remove from heat.
Add peanut butter and marshmallow creme
Add the peanut butter and marshmallow creme to the sugar and milk. Blend all ingredients together. You want to start off slow and fold ingredients all together because the sugar and milk are liquid-y. Once they are all blended together, you can mix a little easier. You want to have a sturdy plastic or wooden spoon because it can get pretty tough to stir.
After everything is mixed well, scoop the fudge mixture into your ready pan. Then spread and flatten evenly. You should let cool for about a half hour on the counter. Then place in the refrigerator to continue chilling. It should only take two hours in the refrigerator before you take it out and cut it into squares.
Once chilled, you can easily lift it out since you used foil or parchment paper. Peel the foil or paper away from the side of the fudge and then cut into squares. I cut mine into approximately one inch squares and get about 25 pieces out of it. Then you can serve. Store any leftover fudge in an air tight container in the refrigerator.
Perfect every time, enjoy!
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