Peanut Butter Fudge

Peanut Butter Fudge

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Nancy Carlson


Comment from the pastor's wife: I really would like to have the recipe for the pb. That was the best pb fudge i had ever eaten!! (Thanks, Autumn!)

This is a variation of Mexican Skillet Fudge. I just winged it because it's such a pain to boil it, ala the usual recipes.
My momma used to make the real deal, and it was ...hard? crystaly? definitely not smooth. I had no idea pb fudge was supposed to be smooth! Turns out that undissolved sugar in the syrup will cause that. I add a pinch of sugar just before adding the vanilla sometimes - on request from my brother.


☆☆☆☆☆ 0 votes

a bunch - depends on how large you cut the pieces. Makes about 1.5 pounds
5 Min
10 Min
No-Cook or Other


  • 2 c
    white sugar
  • 1/2 tsp
    sea salt (or regular)
  • 3 Tbsp
  • 1 c
    evaporated milk
  • 1 tsp
  • 1/2 c
    mini marshmallows
  • 3/4 to 1 c
    crunchy peanut butter

How to Make Peanut Butter Fudge


  1. Prep: butter one 7x11 biscut pan(s), or whatever size pan you have available. Obviously, the larger the pan, the thinner the finished product (which could be a good thing!). (update: I like to sprinkle a drop or two of water in the pan, then line it with plastic wrap, instead of the butter. Easier to remove the fudge.)
  2. In an electric skillet, add the sugar, and salt. Stir to combine. Add butter and milk, then stir again. Set skillet temp to the mark between 320 and 350. Stir frequently.
  3. When the syrup begins to bubble around the heat ring set digital timer to 5 minutes. Stir constantly, especially around the heat ring. I use a silicon spatula.
  4. After 5 minutes, turn temp to warm. Add vanilla. Stir. Add marshmallows and chips. Stir until both are melted. Remember to turn off the skillet!
  5. Pour (or spoon) into prepared pan. Let cool until almost set, then cut into desired size.

Printable Recipe Card

About Peanut Butter Fudge

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy

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