Peanut Butter Fudge and Chocolate Peanut Butter Fudge


  • 1 lb. powdered sugar
  • 1/2 cup milk
  • 8 oz. jar of marshmallow
  • 8 oz. peanut butter (if using measuring cup, it's 1 cup of peanut butter)
  • 1 tsp. vanilla
  • 1 TBSP butter


Peanut Butter Fudge

Use a 3 qt. sauce pan (stainless steel pot works best) and mix in the sugar and milk.

Cook and stir over a low to medium heat. After it comes to a rolling boil, boil and stir for 5 minutes. (If you have a candy thermometer, when temperature is 234 degrees it's done).

Remove from stove and add marshmallow, peanut butter, vanilla, and butter. Stir until smooth.

Pour into a greased pan or lined pan with aluminum foil. When cool, if you used greased pan cut fudge into squares. If you used foil, dump upside down, peel off foil, and then cut into squares.

Chocolate Peanut Butter Fudge

For chocolate peanut butter fudge, add 4 TBSP Hershey cocoa to the powdered sugar/milk before cooking.

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