Easy Creamy Peanut Butter Fudge, a simple recipe to make the best ever fudge, using pantry ingredients. Great for gifts and parties over the holiday season.

Easy Creamy Peanut Butter Fudge, a simple recipe to make the best ever fudge, using pantry ingredients. Great for gifts and parties over the holiday season.

Many of you who have visited Lovefoodies will already know our Foodie Friend Nanny Pat, after making her Apple Pie recipe. You may even have chatted with her or seen her delicious dinner photos at our Lovefoodies Facebook group.

Nanny Pat is always busy cooking something tasty up in her kitchen, and here we have got one of her star recipes, her signature Creamy Peanut Butter Fudge! Nanny's also got a delicious Maple Walnut Fudge and a Chocolate Nut Fudge recipe so be sure to check those out too!

Quite often, Nanny will make up a variety and package them for friends and family over the holidays. They certainly make great Christmas gifts!
You can be sure that when you make this it will go down a storm.
It's always popular and Nanny Pat often makes it to take as gifts to birthday parties and the like.

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Easy Creamy Peanut Butter Fudge, a simple recipe to make the best ever fudge, using pantry ingredients. Great for gifts and parties over the holiday season.


So without further ado, let's see how to make Nanny's recipe.
Recipe by Pat Milton

Prep Time

15 minutes

Cook Time

Nil

Yield

12-16 pieces

What you need

8 or 9 inch greased square pan

Ingredients

1 can (12 oz.) EVAPORATED Milk
1 1/2 cups granulated (regular) Sugar
1 1/2 cups creamy Peanut Butter
7 oz can Marshmallow Cream
1 1/2 Tablespoons Butter
1 tsp. vanilla extract
1 Tablespoon (heaping) Nestle's Quick Cocoa Mix (the drink stuff)

Instructions

1. In a pan, on medium heat, bring to a boil the sugar and evaporated milk until soft ball stage (234 degrees). Remove from heat and, add the remaining ingredients.

2. Combine well then transfer to a 9" Buttered square pan and let cool to room temperature and tightly cover, and put in the refrigerator to cool for several hours or overnight then cut into squares.

Easy Creamy Peanut Butter Fudge, a simple recipe to make the best ever fudge, using pantry ingredients. Great for gifts and parties over the holiday season.

Nanny Pat’s Top Tip :

When cutting the fudge, use a sharp knife and cut DOWNWARDS, try to do it in one move as the fudge will crumble if you cut like you would a loaf of bread.

Easy Creamy Peanut Butter Fudge, a simple recipe to make the best ever fudge, using pantry ingredients. Great for gifts and parties over the holiday season.

Tips and advice:

How do you know when fudge is done without a thermometer?

If you have a thermometer the mix needs to reach 234 degrees, if not, as a guide, just boil for about 10 minutes, stirring and then if you fill a cup with cold water, drop a little bit of the mix into the cold water and if it's ready, it forms a soft ball.

What does soft ball stage mean?

As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. … For example, at 235° F, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.

What causes peanut butter fudge not to harden?

Fudge not setting is often caused by the fudge mixture not getting hot enough or not being cooked for long enough.

How do you fix fudge that is mushy?

To fix soft fudge or hard fudge, simply follow these easy steps: Scrape the fudge back into a large saucepan and add 1 1/2 cups of water. Stir the fudge over low heat until it dissolves.

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Easy Creamy Peanut Butter Fudge, a simple recipe to make the best ever fudge, using pantry ingredients. Great for gifts and parties over the holiday season.

Recipe Card

Easy Creamy Peanut Butter Fudge, a simple recipe to make the best ever fudge, using pantry ingredients. Great for gifts and parties over the holiday season.

Creamy Peanut Butter Fudge

Yield: 12
Prep Time: 15 minutes
Total Time: 15 minutes

Easy Creamy Peanut Butter Fudge, a simple recipe to make the best ever fudge, using pantry ingredients. Great for gifts and parties over the holiday season.

Ingredients

  • 12 oz can EVAPORATED Milk
  • 1 1/2 cups granulated Sugar
  • 1 1/2 cups creamy Peanut Butter
  • 7 oz can Marshmallow Cream
  • 1 1/2 Tablespoons Butter
  • 1 tsp . vanilla extract
  • 1 Tablespoon Nestle's Quick Cocoa Mix (the drink stuff)

Instructions

  1. In a pan, on medium heat, bring to a boil the sugar and evaporated milk until soft ball stage (234 degrees). Remove from heat and, add the remaining ingredients.

****** Please note, if you have a thermometer the mix needs to reach 234 degrees, if not, as a guide, just boil for about 10 minutes, stirring and then if you fill a cup with cold water, drop a little bit of the mix into the cold water and if it's ready, it forms a soft ball.


2. Combine well then transfer to a 9" Buttered square pan and let cool to room temperature and tightly cover, and put in the refrigerator to cool for several hours or overnight then cut into squares.

Notes

What does soft ball stage mean?
As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. ... For example, at 235° F, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 395Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 13mgSodium: 212mgCarbohydrates: 49gFiber: 2gSugar: 40gProtein: 10g

Nutrition information isn’t always accurate

Delicious recipes using Peanut Butter

here's a great selection of recipes using Peanut Butter for all you PB fans!

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  1. For the peanut butter fudge, do you have to add cocoa drink mix. I’ve made fudge for many years then found some new recipes, but not sure what this is for. Can it be made without it? Thank w