Peanutty Peanut Butter Fudge
Like many of you, fudge is a holiday tradition at our house. This creamy peanut butter fudge is a must make. Hands down. For years, I made simple peanut butter fudge with no complaints. Just to switch things up a little, and add a little salty to our sweet, I started adding sea salted peanuts to the top. We loved it, and now I never make it without them. It's extremely difficult for me pass up an opportunity to drizzle anything with chocolate, and this fudge is no exception. This recipe works perfectly when enjoyed as a basic peanut butter fudge, or topped with all of the extras. Either way, you can't lose.
Other Fudge Recipes to Try
Fudge should be a part of your handheld desserts menu year-round. For more inspiration you may like to try these recipes, too.
- Brown Sugar Walnut Fudge
- No campfire S'mores Fudge
- Easy Chocolate Mint Fudge
- Peanut Butter Candy from Mom on Timeout
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Helpful Kitchen Items:
Peanutty Peanut Butter Fudge
- 2 ¼ cups granulated sugar
- 1 5-oz can evaporated milk
- 3 cups miniature marshmallows
- 1 cup smooth peanut butter
- 2 tablespoon butter
- ¼ teaspoon salt
- 1 teaspoon vanilla
- ½ cup salted cocktail peanuts roughly chopped
- ½ cup semi sweet chocolate chips
- 1-2 tablespoon heavy cream
- Butter a square 8 x 8 dish liberally with butter and set aside.
- In a heavy bottomed saucepan melt the butter with the sugar and evaporated milk. Bring to a boil then lower the heat and allow to continue to boil on medium-low for 7 minutes stirring constantly, or until soft ball stage. (235-240°F on a candy thermometer)
- After 7 minutes add the marshmallows, peanut butter, salt and vanilla. Remove from the heat. Stir vigorously until the marshmallows have melted and completely incorporated. Work quickly.
- Pour into the buttered dish and quickly smooth the top with the back of the spoon or an offset spatula.
- Sprinkle the chopped peanuts on top pressing gently into the fudge.
- Let the fudge cool completely. Place into the fridge to speed up this process.
- To prepare chocolate drizzle: Melt ½ cup of semi-sweet chocolate chips with 2 tablespoon cream in the microwave in 20 second increments stopping to stir each time. Repeat until smooth and thin enough to drizzle.
- Cut fudge into squares, then drizzle with melted chocolate. Refrigerate until chocolate hardens.
- Store in an airtight container.
Julia L Vandergrift
I love this recipe and make it often for my husband! I just made it substituting cookie butter for peanut butter and OH MY WORD! I sprinkled it with Maldon sea salt while it was cooling to temper the sweetness. Thank you for such a great recipe!
You can't go wrong with peanut butter and chocolate.
Toni | Boulder Locavore
This was a huge hit! A perfect treat for the holidays!
Ashley @ Wishes & Dishes
I love this for edible holiday gifts to give to my friends and family!
Such a treat! My favorite flavor!
The peanut topping and chocolate drizzle push this fudge over the top! Loved it~
Hi Kari, I'm with you on the love of fudge. I also enjoy peppermint fudge,it's such a treat. Thanks so much for your sweet comments, I appreciate your visits.
Kari La Mee
One of my BIGGEST weakness during Christmas time is Fudge. My SIL has her system down and makes some great fudge. I got her to make Peppermint white chocolate this last year. We'll have to give this a try. Thanks a Bunch Melissa.
A new big fan,
I'm happy you like this fudge. I have made it numerous times through the years, and never cooked it for that length of time. Nor have I ever made it using a candy thermometer. It turns out perfect every time. However, each cook needs to be mindful, there are always variables in particular if you choose to make a double batch. I really recommend that you make this fudge in single batches and not double-up as you did. Doubling a recipe and expecting it to cook in the same amount of time won't work. A heavy bottomed pot is a must as well. It holds the heat much better. If you use a thin bottomed pot, adjustments may have to be made just as you describe. The key here, I think is to make it in single batches.
I just made a double recipe to give as teacher's gifts. It is creamy, peanut butter greatness! However, timing the cooking process to 7 minutes exact is a recipe for failure...atleast here in my kitchen. After seven mins my candy thermometer had only reached 200 degrees. I ended up cooking and stirring for almost 25 minutes. It turned out perfect but I would not make fudge without a candy thermometer. I think the type of pot you use makes a big difference. Thanks for a wonderful recipe!
Yes, this fudge is creamy. The reason primarily that I like the marshmallows, is they melt a bit slower. If you're a fudge maker, you know how quickly it begins to set-up making this a great advantage. It probably doesn't have that much effect on taste or texture.
looks pretty. we use the marshmallow creme in ours. Mom's recipe makes a 13x9 pan. Does this recipe stay creamy? Love peanut butter fudge.
Thank you sweet friend! ♥
Oh my goodness, that is all I'm saying!! "Holy deliciousness Batman"!! Will be making these for my daughter's birthday for sure. How easy and perfect for her "autumn" theme! ♥
We have plenty, come on over! 🙂
This looks divine! What time should I come over? ; ) Your recipes are so inspiring. Thanks for sharing!