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Wonderfully easy, now for it to set-up & refrigerate overnite. I have always made fudge, boiling until it formed a soft ball, I am in my seventies & this is not differcult to make. Thank you
I changed a few things, I went 8 marshmallows 1/8 more peanut butter, I was short a 1/4 cup of brown sugar replaced it with white sugar, and I did it with the microwave instead of the stove,it works out a lot better, I don’t have to clean a pot out, but I did use a large glass bowl instead..
Oh one other thing I did was use a double boiler so my pan wasn’t flat on the stove….saved my hands while getting the other stuff ready and the milk didn’t froth up as much
Love this recipe!! I made this to give to our neighbor for Christmas, and a batch for us to, but I did 1 cup of the peanut butter and a half cup of choc. Chips, it came out tasting like a peanut butter cup! Whole family loved it! :-)
Wondering if I did something wrong… mine turned out darker than your pictures and it didn’t firm up that well. It wasn’t runny or anything just softer than the fudge I’ve had at candy stores. More like fondant. I might try cutting down the peanut butter down by 1/4 cup. My husband and I thought it was too peanut-buttery but the In-Laws liked it!
I made this in December and my fudge didn’t firm up either. Should I have used a candy thermometer?
Can I use marshmallow cream and if so how much
You know, I’ve never done it before, so I don’t know how to substitute in marshmallow cream instead of the marshmallows. But if you do try to experiment, please come back and tell us the results!
1/2 cup of marshmallow cream/fluff is equal to 8 regular sized marshmallows or 1 cup mini marshmallows.
Also just extra info: 1 jumbo marshmallow is equal to 4 regular marshmallows.
Hi, I tried your fudge tonight it was simple to make and tasty. My partner has a major sweet tooth but not sweet enough. Also, too much peanut butter but I thought next time I would cut back on the extra1/2 cup of peanut butter and add 1/2 cup melted semi sweet chocolate more like a peanut butter cup
So thank for the great recipe
Just made this and it’s AH-mazing. Tastes like the middle of a peanut butter cup. So good. I also subbed in coconut milk for the regular milk and the recipe worked great!
Oh my! I can’t wait to make this! And I can’t imagine it lasting very long either.
How aboit nutella in place pf pb?
Irvin, (and Elise, too)-this looks good, and I used to make peanut butter fudge, but I can no longer have peanuts/peanut butter. Would this work with (Trader Joe’s) Sunflower Seed Butter, do you think? I can have that. Also, if well-wrapped and vacuum bagged, does fudge freeze well? See’s Candy used to freeze well. I need to dole this out and not eat it every day until it’s gone, as you can’t make fudge for one person.
Hi Kathy, I don’t know how sweetened sunflower seeds would taste, but I think sesame seeds might be a good option. You could try this with tahini.
NO! thanks, but I can’t have sesame seeds to begin with, and I despise tahini. The sunflower seed butter makes excellent cookies, and, if you decrease the leavening, the chlorophyll in the sunflower seeds doesn’t turn green when they cool. It’s sort of a blue-green algae color, harmless, but not festive and not the right green for St. Paddy’s day either. The Sunflower Seed Butter does make a good grilled Elvis sandwich, with banana, and fluff, with or without the honey and bacon, so I’m thinking it would work. Thanks for the help. BTW, your Sweet and Sour Red Cabbage recipe rocks!
Hi Kathy. This fudge should freeze well but I haven’t actually tried it before. But if it’s well wrapped and vacuum bagged, it should last at least a month or two in the freezer.
That’s what I think as well.
Do you think that Almond milk would work?
I’m not sure about almond milk, but I just subbed coconut milk and it worked great!
When you let it cool over night, do you put it in the fridge or on the counter at room temperature?
I discovered fudge in the UK for the first time. It is highly addictive and delicious. I never thought I could make it at home so I really welcome your recipe. Thank you!
I also add a layer of chocolate chips to the warm fudge and let melt . Then I spread evenly and allow to cool.
I love people who know how to create recipes without cups and spoons. It’s so creative. But I’m also glad that you shared the recipe with us :)
Hi, Elise and Irvin,
This sounds great, as I have a chocolate allergy and can’t have fudge! One question, though, as I can’t easily get parchment paper overseas, is there any problem if you just butter or grease the pan? Or tin foil it and grease that (the tin foil can be thrown away after use, of course. Any problems?
The parchment paper is really there to help facilitate removing the fudge from the pan so you don’t have to cut the fudge in the pan which can ruin the pan. If you grease the pan really well it should help get the fudge out.
And tin foil should work just as well! The issue with tin foil is sometimes when you peel it off the fudge, little slivers of the metal stick and they are had to get off, especially if you use super thin cheap foil.. So just make sure to grease the foil it ahead of time to prevent this.
Any sort of baking paper or kitchen/food meant paper should work. Especially as it is not going in the oven. It is only to make the fudge easy to get out of the pan.
Hi Irvin! This looks amazing and peanut butter fudge is my wife’s favorite. Do you think the recipe would work with 2% milk? It’s easy enough to get whole milk, of course, but if it would work with the 2%, it’ll save me a trip to the store! Thank you.
Hi Michael, I only tested this with whole milk but I think 2% will work! It might not be quite as rich as the whole milk, but my guess is it won’t make much difference. Go for it!
Wound up making it with whole milk because I needed to go out anyway. It was AMAZING, though I’m sure you already know that!
Would this same fudge method work for other flavors? Could I substitute (or add) melted chocolate, or nutella, or chocolate chips (or other stir-ins)?? I loved the ease of the fudge base, without any of that boiling to softball stage and temperature monitoring stuff! Thanks again!
I made this using 2% milk and it worked great.
This looks so delicious – will definitely be trying this out!
Hi Elise, long time admirer of your site! The peanut butter fudge looks delicious and will make the perfect gift for my partners mother. Quick question – does this recipe use natural peanut butter or the kraft kind with added sugar and salt? If the latter, do you think this would work using the natural stuff? Again, love your site and thank you for your advice!
Hi Bry, thank you for your kind words! I’ll defer to my friend and colleague Irvin Lin to answer. He’s the recipe creator!
Hi Bry. I tested this recipe using regular peanut butter with added salt and sugar not natural peanut butter so I can’t tell you for certain that it will work with natural peanut butter. If you do want to try it with natural peanut butter, just make sure to stir it really well as natural peanut butter separates. I’d also add maybe 1/4 teaspoon more salt to the recipe. The resulting fudge might not be as sweet either. If you do make it with natural peanut butter, please come back and let me know how it turns out!
I used natural peanut butter. It’s still tasty, but it is a sticky mess. I think the extra sugar in regular peanut butter is necessary in the fudge setting right.