Wednesday, December 18, 2013

Mary's Peanut Butter Fudge

This delicious, creamy, melt-in-the-mouth, Peanut Butter Fudge Candy is easy to make by following these directions and photos. Make this delicious fudge for your family!


4 1/2 cups granulated sugar
2 sticks margarine or butter
1 can Carnation Evaporated Milk
1 teaspoon vanilla
10 ounce bag Reese's Peanut Butter Chips
7 ounce Marshmallow Cream


Butter or spray 9" x 13" baking pan.

Combine sugar, margarine or butter, and evaporated milk in a large heavy pot. Chop the margarine/butter and stir.  Cook at medium-high heat until mixture comes to a complete boil. Reduce heat to medium.

Continue cooking at medium heat almost to "soft ball" stage, while stirring constantly.

You may use a candy thermometer and/or "cold water" test. I start testing when it is at 232 degrees. (after cooking 10 minutes) 

Note: This batch actually cooked 22 minutes before it reached "soft ball" stage, when a small amount dropped in cold water made a soft ball when rolled between fingers.

At "soft ball" stage, immediately remove the pot from heat.


1 - 10 ounce bag Reese's Peanut Butter Chips
7 ounce Marshmallow Cream
1 teaspoon vanilla

Stir well until chips and marshmallow cream are melted and mixture is smooth. Pour into buttered 9" x 13" metal or glass pan. Shake slightly to distribute evenly.

Cool; cut into squares. Store tightly covered in the refrigerator.

Nancy's Notes:

  • Individual cooking times may vary due to humidity, altitude, etc. 
  • Adjust the temperature on your stove as needed.
  • Open the refrigerator, remove the tin from the bottom shelf, and bite into delicious Peanut Butter Fudge - a great Christmas memory at my mother-in-law Mary's house. I am continuing this tradition at my home!
  • You may also like Mary's Chocolate Fudge!

Mouth-watering delicious!

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