I had never made peanut butter fudge but this recipe is easy and versatile. I have used it for cake filling. It can be a softer creamier fudge or a harder fudge. If you beat it with a spoon for several minutes after it was cooked, it will begin to harden as it cools.
I used Jif peanut butter and made one batch with smooth peanut butter and one with extra crunchy peanut butter. My friend, Dianne, gave me this recipe. She began by giving me some in a jar which I could use as a cake filling. WOW!
EXTRA CRUNCHY PB FUDGE 
SMOOTH PB FUDGE
I did use a candy thermometer and did cook to a soft ball stage. I never could get that trick of dropping some in water and making it into a little ball.
EXTRA CRUNCH PB FUDGE 
SMOOTH PB FUDGE
This will definitely be one of my holiday favorites from now on. I have already made several batches and got the thumbs up! If you are a bit reticent about candy making as I was, try this one and you’ll be pleased at the results.
DELISH PEANUT BUTTER FUDGE
A Creamy delightful piece of sweetened peanut butter.
Ingredients
- 2 cups granulated sugar
- 2/3 cup evaporated milk
- 2 tablespoons Karo syrup
- 1/2 cup peanut butter
- 1 tsp. vanilla
Instructions
Butter an 8x8 dish or 10 x 15 casserole dish. The bigger the dish, the thinner the pieces will be.
In a saucepan, pour 2 cups of sugar, syrup, and milk. Stir well until all of the sugar is moistened.
Turn to medium-high, stirring constantly. The mixture will begin to bubble as in a boil. Continue cooking until it reaches a softball stage. I use a candy thermometer which makes it easy.
As soon as it reaches that state, pour in the peanut butter and the vanilla and stir until the mixture is smooth and the peanut butter has dissolved. Continue to stir for a couple of minutes.
Pour into a prepared pan. Cool completely before cutting.
Notes
I use smooth or crunchy peanut butter. If I use crunchy, I use 2 heaping tablespoons more.
If you like harder fudge beat with a heavy spoon and you will see consistency begin to change. Quickly pour.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 88Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 27mgCarbohydrates: 16gFiber: 0gSugar: 15gProtein: 1g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
“The only limit to your impact is your imagination and commitment.” – Tony Robbins
Love the ease of this recipe plus ingredients are simple and are staples at my house! Soft ball stage gives me problems too, so I’ll be using a candy thermometer. Thank you Kathy for sharing another keeper♥️
What temp on the candy thermometer?