This is an old school, made from scratch, peanut butter fudge recipe. And hands down the best peanut butter fudge I have ever had. This is a family recipe that we make every Christmas and is loved by all who have tried it. Peanut butter, marshmallow cream, butter and evaporated milk are the core ingredients in this recipe.
Now that being said, sometimes this fudge sets and sometimes it doesn’t. Weather plays a roll in that. Follow the recipe exactly for your best chance at success. Also, there is no substituting using an electric skillet to make this.
If you are looking for a quick and easy peanut butter fudge, check out THIS RECIPE. For a peanut butter candy recipe that has the consistency of fudge but is as addicting as crack, try THIS RECIPE.
Now for those who are ready to make this…here’s the recipe for the best old-fashioned peanut butter fudge you will ever eat!
Old Fashioned Peanut Butter Fudge
Print RecipeIngredients
- 2 cups white granulated sugar
- 3 tablespoons unsalted butter
- 1 cup evaporated milk
- Pinch of salt
- 1 cup marshmallow cream
- 1 (12-ounce) jar creamy or chunky peanut butter
- 1 teaspoon vanilla extract (I used Rodelle Gourmet Vanilla Extract)
Instructions
Line an 8x8-inch baking dish with foil and spray with baking spray. For a thinner fudge, use a larger pan.
In an electric skillet add the sugar, butter, milk and salt. Set thermostat to 280-degrees Fahrenheit.
Bring the mixture to a boil and boil for 5-minutes, stirring constantly. Turn the skillet off and stir in the marshmallow cream, peanut butter and vanilla extract until fully incorporated.
Pour into prepared pan and let set on the counter. Once set, cut into desired sized squares.
Notes
Store fudge in an airtight container in the refrigerator. Stays fresh for several days.
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