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Peanut Butter Fudge

Recipe: Dorothy’s Creamy Peanut Butter Fudge

Summary: Creamy, rich, peanut butter fudge that cuts like a dream and will be the star of your Christmas cookie platter.


  • Peanut Butter Fudge stacked [1]4 cups granulated sugar
  • 1 cup light brown sugar
  • 1/2 cup (1 stick) butter
  • 1 (12-ounce) can evaporated milk
  • 1 (7-ounce) jar marshmallow crème
  • 1 (16- to 18-ounce) jar peanut butter
  • 2 teaspoons vanilla extract


  1. Grease a 9- by 13-inch baking dish with the wrapper from the stick of butter (or mist it with nonstick spray).
  2. In a large saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring frequently, and once it reaches a full rolling boil, boil for exactly 7 minutes, stirring occasionally. (A full rolling boil is one in which you cannot stir down the bubbles.)
  3. Remove from heat; stir in marshmallow creme until well incorporated and melted; this will take a minute or so. Stir in peanut butter and vanilla until smooth. Pour into prepared pan and smooth top.
  4. Let cool on countertop for several hours or better yet, overnight. Cut into small pieces (8 long rows by 15 short columns). Store in tightly covered plastic container or an airtight tin.
  5. Makes 120 pieces. (See note below about yield.)

Quick notes

  • Use regular peanut butter in this recipe, not the old-fashioned or “natural” style.
  • If you use unsalted butter, add a sprinkling of salt, too.


  • In the photos here, I have used a 10- by 15-inch pan instead, which makes a flatter piece of fudge. I have also cut it into 8 rows by 12 columns, which yielded 96 pieces. That size piece was just a tad too large, I think, since the fudge is so rich. Suit yourself as to size of piece, and size of pan, though!

Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Culinary tradition: USA (General)
My rating 5 stars:  ★★★★★ 1 review(s)

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