Irresistible Crunchy Peanut Butter Fudge
Discover the ultimate treat with our Irresistible Crunchy Peanut Butter Fudge! This decadent fudge combines the rich flavors of creamy peanut butter and velvety marshmallow cream, creating a delightful texture that melts in your mouth. Perfect for sharing at gatherings or enjoying as a sweet snack, this recipe is simple to follow and yields a generous batch. Nestle the fudge in decorative tins for a thoughtful homemade gift or enjoy it as a late-night indulgence. Your friends and family will be begging for the recipe!
32
Servings
N/A
Calories
6
Ingredients
Ingredients
Sugar
3 cups
Evaporated Milk
2/3 cup
Butter
3/4 cup (unsalted, cut into cubes)
Crunchy Peanut Butter
1 (16 ounce) jar
Vanilla Extract
1 teaspoon
Marshmallow Cream
1 (7 1/2 ounce) jar
Instructions
1
Begin by greasing a 9x13 inch cake pan with cooking spray or parchment paper for easy removal.
2
In the greased pan, combine the sugar, evaporated milk, and cubed butter. Stir the mixture to combine.
3
Place the pan over medium heat and stir constantly to prevent burning.
4
Allow the mixture to come to a full boil, then continue stirring for an additional 4 minutes. Use a candy thermometer to check the temperature; it should reach between 234°F and 240°F (112°C to 116°C). Alternatively, drop a small amount of the syrup into cold water; it should form a soft ball that flattens when removed.
5
Once cooked to the right temperature, remove the pan from the heat. Carefully stir in the crunchy peanut butter, vanilla extract, and marshmallow cream until everything is well blended and smooth.
6
Pour the fudge mixture into the prepared pan and spread it evenly. Allow it to cool to room temperature, then refrigerate until set (about 2-3 hours).
7
Once firm, cut the fudge into squares and enjoy your delicious homemade treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Irresistible Crunchy Peanut Butter Fudge?
It is a decadent, rich fudge that combines crunchy peanut butter and velvety marshmallow cream for a melt-in-your-mouth texture.
What size pan is needed for this fudge recipe?
You will need a 9x13 inch cake pan.
How many servings does this recipe yield?
This recipe makes approximately 32 servings.
What are the primary ingredients in this fudge?
The main ingredients include sugar, evaporated milk, unsalted butter, crunchy peanut butter, vanilla extract, and marshmallow cream.
Do I need a candy thermometer for this recipe?
Yes, a candy thermometer is recommended to ensure the mixture reaches between 234°F and 240°F (112°C to 116°C).
How long should I boil the sugar and milk mixture?
Once it reaches a full boil, continue stirring and boiling for exactly 4 minutes.
What is the 'soft ball' test for fudge?
Drop a small amount of the hot syrup into cold water; it should form a soft ball that flattens when removed from the water.
How much crunchy peanut butter is required?
You will need one 16-ounce jar of crunchy peanut butter.
What kind of butter should I use?
The recipe calls for 3/4 cup of unsalted butter, cut into cubes.
Is marshmallow cream a necessary ingredient?
Yes, one 7 1/2 ounce jar of marshmallow cream is used to give the fudge its velvety texture.
How should I prepare the cake pan?
Grease the 9x13 inch pan with cooking spray or line it with parchment paper for easy removal.
When do I add the peanut butter and marshmallow cream?
Add these ingredients after removing the boiled mixture from the heat.
How long does the fudge need to set in the refrigerator?
The fudge should be refrigerated for about 2-3 hours until firm.
Can I use creamy peanut butter instead of crunchy?
While the recipe specifies crunchy for texture, creamy peanut butter can be used if you prefer a smoother fudge.
What type of milk is used in this fudge?
The recipe specifically requires 2/3 cup of evaporated milk.
How do I prevent the mixture from burning?
Cook over medium heat and stir constantly throughout the boiling process.
How much sugar is in this recipe?
The recipe calls for 3 cups of sugar.
Is this a no-bake recipe?
Yes, this is a no-bake candy recipe that is prepared on the stovetop.
How much vanilla extract should be added?
Add 1 teaspoon of vanilla extract.
What is the best way to cut the fudge?
Once the fudge is firm and cold, use a sharp knife to cut it into squares.
Is this fudge suitable for gifting?
Yes, it is perfect for nesting in decorative tins as a thoughtful homemade gift.
What category of food does this recipe fall under?
This recipe is categorized as Candy.
Can I store the fudge at room temperature?
While it sets in the fridge, it can generally be kept at room temperature in an airtight container once firm, though refrigeration keeps it firmer.
Why must the butter be cubed?
Cubing the butter allows it to melt more evenly and quickly into the sugar and milk mixture.
What should the texture of the finished fudge be?
The texture should be rich and velvety with a crunch from the peanut butter pieces.
Does the recipe use salted or unsalted butter?
The recipe specifies unsalted butter.
How much marshmallow cream is needed?
One 7.5-ounce jar is required.
Can I use this as a chocolate alternative?
Yes, it is a great dessert option for those looking for chocolate alternatives.
What is the prep order?
Grease pan, boil sugar/milk/butter, remove from heat, stir in remaining ingredients, pour, and chill.
Should the mixture be cooled before refrigerating?
Yes, allow the fudge to cool to room temperature before placing it in the refrigerator to set.