Creamy Peanut Butter Fudge Recipe for Rich Homemade Candy

How to Make Peanut Butter Fudge on the Stovetop

1. Line a 7×11 baking dish with aluminum foil or parchment paper, or lightly butter the bottom and sides.
2. In a large pot, combine ¼ cup butter, the evaporated milk, and 4 cups sugar.
3. Heat gently on low just until the butter melts—do not boil yet.
4. In a separate large bowl, mix 2 tablespoons vanilla extract, 2 tablespoons light Karo syrup, the remaining ¼ cup softened butter, 16 ounces peanut butter, and 7 ounces marshmallow fluff. Stir until smooth and set aside.
5. Slowly raise the pot’s heat to medium-low and bring the mixture to a rolling boil, then reduce slightly to maintain that boil.
6. Stir continuously for 10–15 minutes until the mixture reaches 235°F–240°F (soft ball stage). To test without a thermometer, drop a small amount into cold water—if it forms a soft ball, it’s ready. Avoid overcooking.
7. Remove the pot from the heat immediately and stir in the peanut butter mixture until fully combined.
8. Pour the hot fudge into the prepared dish and smooth the top.
9. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours to firm.
10. Cut into 1-inch squares. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Reaching the Soft Ball Stage

1. Cook Evenly: Use a heavy-bottomed saucepan and cook over medium heat, stirring constantly to prevent burning.
2. Use a Candy Thermometer: Heat to 235°F–240°F (113°C–116°C) for consistent results.
3. Or Do the Cold Water Test: Drop a small amount into cold water—if it forms a soft, pliable ball, the mixture is ready.

Quick Tips

• Heavy-Bottomed Pan: Prevents hot spots and scorching for a smoother result.
• Stir Constantly: Keeps the texture even and reduces the chance of sugar crystallization on the pot sides.
• Monitor Temperature: A candy thermometer helps hit the soft ball stage precisely.
• Low to Medium Heat: Control the boil so the mixture cooks evenly without burning.
• Cool Before Chilling: Let the fudge cool at room temperature before refrigerating to achieve a creamier finish.

Peanut Butter Fudge Recipe

Ingredients

• 12 ounce can evaporated milk
• 4 cups white sugar
• ½ cup softened butter (divided)
• 2 tablespoons vanilla extract
• 16 ounces creamy peanut butter
• 2 tablespoons light Karo syrup
• 7 ounces marshmallow fluff

Instructions

1. Line a 7×11 baking dish with foil or parchment, or butter it.
2. Combine ¼ cup butter, evaporated milk, and 4 cups sugar in a large pot.
3. Heat on low until the butter melts without boiling.
4. In a separate bowl, mix 2 tablespoons vanilla, 2 tablespoons Karo syrup, the remaining ¼ cup butter, peanut butter, and marshmallow fluff. Set aside.
5. Bring the pot to a rolling boil over medium-low and stir constantly.
6. Cook 10–15 minutes until the mixture reaches 235°F–240°F (soft ball stage) or passes the cold water test.
7. Remove from heat and quickly stir in the peanut butter mixture until smooth.
8. Pour into the prepared dish, smooth the top, cool, then refrigerate at least 4 hours.
9. Cut into 1-inch squares and serve.

Notes

Store fudge in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Nutrition

Serving: 1 piece | Calories: 132 kcal | Carbohydrates: 19 g | Protein: 2 g | Fat: 6 g | Sugar: 17 g

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