Friday, January 4, 2008

Peanut Butter Fudge


I saw this recipe on Lynn's blog during the time I was deciding what cookies to make for Christmas. She said how insanely addictive it was and with the name "killer crack peanut butter fudge" how could I not try it? I wasn't sure I'd like it but I had to make it.


My boyfriend was excited to hear that I was making fudge, and then he saw the ingredients as they were going into the pot. But once you taste it, your brain just forgets about that because it's so good. And it's really easy to make. If only all fudge could have this smooth and melty texture (instead of being grainy or like something between a brownie and fudge).


While I, my family members and a couple of friends were big fans of this fudge (even one person who said he didn't like fudge then tried it and really liked it), it was still too sweet for others. That's to be expected with fudge though - you do have to love sweet stuff. And yes this fudge is very peanut butter-y in the most perfect way. I'll make this fudge again and now I want to try making different types of fudge. Oreo cookie fudge? Ohh what about dulce de leche fudge, if that would even be possible.

Killer Crack Peanut Butter Fudge
Adapted from Cookie Baker Lynn

3 cups sugar
3/4 cup butter
2/3 cup (160 mL) evaporated milk
1 cup peanut butter
1- 7 oz (198g) jar marshmallow creme
1 tsp vanilla

Combine sugar, butter, and evaporated milk in a pot. Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly to prevent burning. Remove from heat. Add the peanut butter, stirring until melted.. Add marshmallow creme and vanilla; beat until well blended.

Spread in a buttered 9 x 13 pan. Cool at room temperature, then refrigerate. Cut into squares when firm.**

**I cut them when they weren't completely cooled, which was about an hour or two after I finished making them. I'd leave them ideally overnight before cutting them. I think that's why my fudge doesn't look very smooth on the sides.

35 comments:

Nico said...

Oh my goodness this looks way too tasty! I LOVE Peanut Butter fudge, I'll be making this recipe soon.

Rob said...

Hi. I am in the UK and would love to make this recipe but not been able to find :-

1- 7 oz (198g) jar marshmallow creme

Is there something else available over here that I can use?

Rob said...

On investigation other British Fudge recipes are quite simple such as this one I found for chocolate fudge.

225ml double cream
225ml milk
250g butter
1kg granulated sugar
200g plain chocolate (obviously a good quality one)

Though all refer to the "soft ball stage".

VeggieGirl said...

Peanut Butter Fudge??? Divine!! Haha, with 3 cups of sugar, I'm not surprised that some people found it too sweet; but hey, then that means there's more for everyone else to enjoy! ;0)

Dulce de leche fudge sounds like a splendid idea; or would you ever consider trying carob fudge???

you're not missing anything by never having JIF - the ingredients in that product are appalling.

Deborah said...

I have this recipe bookmarked, and even bought the ingredients, but haven't made it yet. I really should do that this weekend!

Vegetation said...

Is marshmallow creme and marshmallow fluff the same thing? (transatlantic mis-communication :P)

This looks yummy. I LOVE peanut butter and I LOVE fudge. I made one once but it was kinda grainy.

And who can wait a whole night for it to cool properly? It's ragged edges all the way around here!

Cakespy said...

*Whimper* this looks amazing. How did you know I was craving fudge just today??

Peabody said...

I dared to not make it since I know it will be crack to me. Looks so good.

katiez said...

It looks fantastic and I love peanut butter.... But,how about a layer of dark chocolate melted on top - to counteract the sweetness? And because I dearly love peanut butter cups!

Mallow said...

Ooo yum. I tried a candy in Scotland years ago that I have always wanted to try duplicating, and this recipe sounds and looks like it might come close. I will be trying it!

Bellini Valli said...

I did see these over at Lynn's blog. I can imagine them to be VERY addictive...fudge is one of my favourite food groups.

bittersweetblog said...

Oh man, it seems like everyone's been making peanut butter fudge lately and it all looks so good! Adding in dulce de leche sounds like it would be insanely sweet, but oh so delicious, too.

Claire said...

I think all fudge is "too" sweet... but it's SOOOO good! This looks wonderful.

Cookie baker Lynn said...

I'm so glad they were a hit with most of your friends and family. I specified JIF because I love JIF, but I'm sure Skippy would do in a pinch.

eatme_delicious said...

nico: Hope you like it!

rob: Hey I want to your blog and replied to these comments. :)

veggiegirl: Hmm no I don't think I'd like carob fudge! I should give carob another chance but not sure I'd want to do it with fudge.

deborah: I look forward to seeing what you think of it!

vegetation: I think they are. Haha yes I usually have ragged edges too but lust over the perfectly cut baked goods on other people's blogs that look so nice in photos!

cakespy: Aw well I hope you got your fudge craving fixed!

peabody: Haha good idea!

katiez: Mmm that's definitely an idea worth considering!

mallow: Hope it turns out similar to the candy!

bellini valli: Haha. :)

bittersweet: Yea I don't think I'dd add dulce de leche to this recipe, maybe to a dark chocolate fudge?

claire: True! Thanks. :)

lynn: Me too, thanks for posting this recipe!

MrsPresley said...

i love fudge...but PB fudge? i'm in heaven :)

Lorenzo said...

Talk about blowing your arteries @_@

i've seen many blogs on good foods that were calorie bombs, but few that talk about good and healthy food.

one serving of this has enough calories to keep you going all day, but what about the other substances the body needs? that is the problem with high calorie food, they provide the energy but not the rest, and in order to get the rest in you overdose on calories.

after a piece of this you should eat only a vegetable or fruit salad with no seasoning except for some lemon or vinegar and a little bit of salt.

Anonymous said...

Careful, America. You may get slightly fat.

Anonymous said...

Hi Mallow(if you're still there).
You are probably thinking of Tablet.
Here's a link:
http://scruss.com/tablet.html
Good Luck.

said...

Your fudge looks amazing. I will definitely try this recipe.

p.s. for all you fudge aficionados: if you don't like using marshmallow creme you can replace the evaporated milk with condensed milk. its just as good and is one less ingredient to buy. :D

eatme_delicious said...

Margarita: Thanks. :) Hope you like it!

rebamae said...

I have a similar recipe for PB fudge, however, Rob, it calls for mini marshmallows. Best. Fudge. Ever.

BTW, it doesn't need a layer of chocolate...it needs to be tasted as is.

Jessica said...

I've always been a big fan of pretty much every variety of fudge, but since I've tried peanut butter fudge the rest have rather paled. :)

Anonymous said...

Oh my goodness..as soon as I saw this recipe...I had to make it...I LOVE PB Fudge..have to buy it anyplace I see. This recipe came out wonderful! Best PB fudge I've tried & so easy to make.

Sailor said...

Thank you for this recipe!
I just made this and used unsalted natural peanut butter and then added about a tablespoon or so of french grey sea salt.

Amazing results. Like the insides of a Reese's Peanut Butter Cup , only waaaaaaaaaaay flippin' better!

Thank you, thank you!

eatme_delicious said...

Sailor: Glad you liked it and good to know it works with natural peanut butter! =)

Anonymous said...

for those of you that don't know what the soft ball stage is - when you are stirring constantly - making sure that your mixture is boiling - have a cup or bowl cold water and drop a lil bit of the mixture in the water - if it hardens almost immediately and is like carmel - this is softball stage - that give you an idea of if your fudge is going to 'set' or not

Anonymous said...

To prevent ragged edges, heat sharp knife by dipping in hot water, wipe knife after each cut and keep knife hot by redipping in hot water as needed.

JoeHoehandle said...

Hi fudge lovers!
After many years of practice, I have found that JIF is about the best to use in peanut butter fudge- it isn't overwhelmed by the sweetess of the sugar and marshmallow creme. I have even gone so far as to add more marshmallow creme for a lighter product. Now, as far as grainy fudge, peanut butter or otherwise, always use the more expensive ingredients, no store brands! You will be surprised at what a difference it will make if you use the name brand sugar, chocloate chips, and/or peanut butter.

gimmesweets said...

Hello. This fudge has a really nice texture and is surprisingly easy to make. If I were to do it again, I'd add a wee bit more peanut butter.

Anonymous said...

I used 2 cups of mini marshmallows for the marshmallow cream.Turned out the best ever.

Anonymous said...

I'm 6 mos pregnant and had a hankering for some peanut butter fudge! Found this recipe and just whipped up a batch! Is currently cooling but I tasted the batter and it's pretty much to die for... can't wait for the cooling to be done!!!

Anonymous said...

I'm eating this fudge right now, It's amazaingg!! It's creamy and not grainy!

eatme_delicious said...

Anonymous: So glad you enjoyed them and that it wasn't grainy! It's the worst when fudge is grainy.

Anonymous said...

HELP!
The taste of this fudge is incredible... My only problem is it never solidify. It looks lovely, it tastes p.b. Yummy, the only problem is it's Gummy. Any suggestions? should I make p. B. Truffles? Reheat it and add gelatin? Thank you.
all the Best,
Deb