Jo’s Peanut Butter Fudge
Satisfy your sweet tooth with homemade peanut butter fudge. This creamy and delicious treat is sure to impress!
This creamy peanut butter fudge is a beloved family recipe passed down from Jo—and it always gets rave reviews. The base is a classic candy mixture of sugar, milk, and corn syrup, with marshmallow creme and peanut butter stirred in for rich flavor and a soft, smooth texture.
If you don’t have a candy thermometer, don’t worry! You can still make this fudge using the cold water method to check for the soft ball stage. Once set, the fudge cuts cleanly into rich, irresistible squares—perfect for gift boxes, holiday platters, or anytime cravings.
How to Test Without a Candy Thermometer
- Drop about 1/4 teaspoon of the mixture in cold water.
- With your fingers, coax the candy together form a soft ball. If it doesn’t form a ball, continue cooking and check again after a few minutes.
- The soft ball should form easily, and when lifted from the water, it should flatten slightly.
What You’ll Like About This Dish
- Creamy and smooth. The texture is soft but sliceable, with no gritty crystallization.
- Classic old-fashioned method. This is real stovetop fudge, not a shortcut microwave version.
- Perfect for gifting. Wrap up squares in parchment or place in tins for a delicious homemade treat.
- Flexible add-ins. Stir in your favorite chopped nuts—or skip them for a nut-free option.
Ingredient Notes
- Granulated Sugar: The base of the fudge; be sure it fully dissolves.
- Milk: Whole milk is best for richness, but 2% can be used.
- Corn Syrup: Helps prevent crystallization for a smoother fudge.
- Marshmallow Creme: Adds structure and creaminess.
- Peanut Butter: Use creamy or chunky, depending on your texture preference.
- Vanilla: Adds warmth and enhances the peanut flavor.
- Nuts (Optional): Walnuts, peanuts, or pecans all work well, chopped and stirred in at the end.
Steps to Make Jo’s Peanut Butter Fudge
- Lightly grease an 8-inch pan and line it with buttered foil or plastic wrap with overhang for easy removal.
- In a saucepan, combine the sugar, milk, and corn syrup. Cook over medium heat, stirring occasionally, until the mixture reaches the soft ball stage (236°F) or forms a soft, pliable ball when dropped into cold water.
- Remove from heat and stir in the marshmallow creme, peanut butter, and vanilla until smooth.
- If using nuts, fold them in now.
- Pour the mixture into the prepared pan and smooth the top.
- Let the fudge cool and set at room temperature for 2 to 3 hours.
- Once firm, lift from the pan and cut into squares.
Tips for Success
- Line the pan before you start so you can pour quickly when the fudge is ready.
- If you don’t have corn syrup, substitute 1/4 teaspoon cream of tartar and brush down the pan sides with hot water to prevent sugar crystals.
- Check for soft ball stage by dropping a bit of the mixture into cold water—when it forms a soft ball that flattens slightly, it’s ready.
Recipe Variations
- Nut-Free Fudge. Simply leave out the nuts for a smooth and creamy bite.
- Crunchy Peanut Butter. Use chunky peanut butter for added texture.
- Chocolate Swirl. Swirl in 1/4 cup of melted chocolate before pouring into the pan.
- Maple Twist. Add 1/4 teaspoon maple extract for a different depth of flavor.
- Mini Marshmallows. Stir in 1/2 cup mini marshmallows for extra texture and chew.
Serving Suggestions
- Serve on dessert platters or cookie trays during holidays.
- Gift in wax paper squares or small candy boxes for homemade treats.
- Pair with hot cocoa, coffee, or milk for a sweet afternoon pick-me-up.
- Add to a mixed candy plate with fudge, toffee, and peppermint bark.
How to Store and Reheat
Refrigerate: Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Freeze: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.
To Serve: Let come to room temperature for best texture and flavor.
Jo’s Peanut Butter Fudge
Ingredients
- 2 cups granulated sugar
- 2/3 cup milk
- 1 tablespoon corn syrup
- 1 cup marshmallow creme
- 1 cup peanut butter, creamy or chunky
- 1 teaspoon vanilla
- Optional: 1/2 to 1 cup chopped nuts
Instructions
- Grease an 8-inch baking pan and set aside.
- Combine the sugar, milk, and corn syrup in a medium saucepan and place over medium heat. Cook, stirring occasionally until the mixture reaches the soft ball stage, or about 236 F, on a candy thermometer.
- Pour the candy into the prepared pan and let it cool for 2 to 3 hours.
- Slice and enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
