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A plate of peanut butter fudge with pine bough, and candy cane.
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6 Ingredient Peanut Butter Fudge

Adapted from my chocolate fudge recipe, this easy recipe features white chocolate and peanut butter for a delicious homemade peanut butter fudge.
Course Dessert
Cuisine American
Keyword fudge, peanut butter
Budget Frugal
Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 40 minutes
Total Time 1 hour
Servings 24 pieces
Calories 123kcal

Equipment

  • Medium heavy-bottomed pot or medium saucepan
  • Candy Thermometer
  • wooden spoon
  • 6" x 6" baking dish
  • Sharp knife to cut fudge

Ingredients

  • 3.5 ounces marshmallow creme ½ of a jar
  • ¾ cup white sugar
  • ⅓ cup evaporated milk
  • 2 tablespoons butter
  • ½ teaspoon vanilla extract
  • pinch salt omit if using salted butter
  • ½ cup peanut butter
  • 1 cup white chocolate chips

Instructions

  • Butter a 6" x 6" square baking dish and set aside.
  • Add the marshmallow, sugar, milk, vanilla, butter, and salt to a large heavy-bottomed pot.
  • Stir over medium heat until the marshmallow and butter start to melt.
  • Attach a candy thermometer to the pot and continue cooking and stirring until the mixture reaches 220 degrees f, just below soft ball stage.
  • Immediately add the peanut butter and stir quickly. Immediately add the white chocolate chips. Stir until chips melt. Pour into baking dish and cool at room temperature.
  • When the fudge is completely cooled and set, cut it into pieces and serve.

Nutrition

Calories: 123kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 5mg | Sodium: 41mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.1mg