ruth’s peanut butter fudge

a recipe by
Amber Franks
Savannah, TN

My husband’s family member always brought trays of candies to our gatherings & her peanut butter fudge was my favorite!!! She shared her recipe with me & now I’m sharing with you!! Hope you love it as much as we do! It has become a staple at all holiday functions now! ??

serves A lot! Depends on how small you cut the pieces
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For ruth’s peanut butter fudge

  • 3 c
  • 5 oz
    evaporated milk
  • 1 stick
  • 1 pkg
    reese’s peanut butter chips
  • 7 oz
    marshmallow cream
  • 1 tsp
    pure vanilla extract
  • 1
    candy thermometer

How To Make ruth’s peanut butter fudge

  • 1
    Bring sugar, evaporated milk & butter to a boil. The original recipe says about 5 minutes, however I ALWAYS use a candy thermometer!! 240 is the magic number… soft ball stage
  • 2
    Once you reach 240 degrees, remove from heat & add vanilla.
  • 3
    Stir in marshmallow cream. It takes a minute to all come together… then add peanut butter chips. Stir until everything is melted & combined.
  • Best peanut butter fudge… hands down!
    Pour into 9x13 glass dish that has been lined in parchment paper.
  • 5
    I have found putting dish in the fridge for about an hour allows it to set, but not get too cold…. This is best! Makes the fudge amazing! Cut into small bite size pieces & ENJOY!

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