Peanut Butter Fudge Experiment…EUREKA!

After spending some time printing out peanut butter fudge recipes and going over each and every one of them, I came up with a recipe…said my prayers, crossed my fingers, kissed my cats, and dove into making the fudge.

Here is the recipe I made up and used:


3 cups sugar
1 cup brown sugar

1/2 cup butter…the real stuff
1 can evaporated milk (the 12 oz can…a little over 1 cup)
1 jar of marshmallow creme (7 oz)
1 jar of peanut butter (12 oz jar…I used reduced fat Skippy chunky…I know, HAHAHAHAHA, reduced fat!)
2/3 cup flour (after making my recipe…I’d drop this to 1/3 cup, if any at all)

1. Butter a 9×13 inch baking pan.

2. In a bowl mix peanut butter and flour together (you can skip this step if you decide not to use the flour).

3. In a large sauce pan (I use my enameled cast iron soup pot) combine sugar, milk, and butter. Bring to boil on medium heat. I normally gauge 5 minutes from the point of a full boil and then stick the thermometer in ~ you want it around 225F-230F. Stir pretty constantly.

4. Take off heat and stir in marshmallow and peanut butter (or peanut butter/flour mixture) and stir the heck out of it, mix well. Spread into buttered baking dish and let cool. **** Pour melted chocolate over fudge at this step. Cut into squares after a few hours.

**** I melted 1/2 a bag of semi-sweet chocolate chips and spread over the top of the fudge…sorta made it like a Reece’s Peanut Butter Cup.


Consensus: My husband liked it a lot; my sister’s boss like it just the way it was made; my sister said it was tasty but would rather have creamy peanut butter; a coworker and I think it can do with less flour (down to 1/3 cup)…if any at all. We all loved the flavor.