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Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

Peanut Butter Fudge

"I won a blue ribbon at our county fair for this fudge."

Caryn Crowston, 50, Mount Juliet, Tenn.

All You AUGUST 2013

  • Yield: Yields: 64 1-inch squares
  • Cook time: 12 Minutes
  • Prep time: 10 Minutes
  • Chill: 1 Hour
  • Cost Per Serving:$.13


  • 6 tablespoons unsalted butter
  • 3 cups sugar
  • 1 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1 16-oz. jar creamy peanut butter, not natural
  • 1 7.5-oz. jar marshmallow crème
  • 2 teaspoons vanilla extract


1. Line an 8-inch square baking pan with foil, leaving a 2-inch overhang; mist with cooking spray.

2. Combine butter, sugar, cream and corn syrup in a large, heavy saucepan. Place over medium heat and cook, stirring, just until sugar dissolves. Clip a candy thermometer to side of pan, taking care not to let it touch the bottom. Boil mixture without stirring until thermometer reads 234°F, about 5 minutes. Remove pan from heat, remove thermometer and let stand 10 minutes (do not stir).

3. With a clean heatproof spatula, stir in peanut butter, marshmallow crème and vanilla until no streaks remain. Scrape mixture into baking pan. Allow to cool completely on a wire rack, then refrigerate at least 1 hour. Using foil overhang, remove fudge from pan. Cut into 64 1-inch squares.

Nutritional Information

Amount per serving
  • Calories: 113
  • Fat: 6g
  • Saturated fat: 2g
  • Protein: 2g
  • Carbohydrate: 14g
  • Fiber: 0.0g
  • Cholesterol: 8mg
  • Sodium: 35mg

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Peanut Butter Fudge Recipe