Introduction:
Peanut butter fudge is the ultimate comfort confection—smooth, sweet, and satisfyingly rich. This triple-sized recipe (three double batches) is crafted for celebrations, bake sales, gifting tins, or generous sharing. It delivers nostalgia in every square and melts in your mouth with the perfect balance of nutty and sweet.
Origin and Cultural Significance:
Fudge has American roots dating back to the late 1800s, with peanut butter fudge rising to fame during the 20th century as peanut butter became a pantry staple. It’s often made during holidays like Christmas and Thanksgiving, when trays of homemade treats bring people together. The simplicity of peanut butter fudge reflects homey values—easy, heartfelt, and made with love.
INGREDIENTS QUANTITY (For 3 Double Batches = 6 Single Batches; ~150–180 pieces total):
Core Ingredients:
6 cups (3 sticks) unsalted butter
12 cups granulated sugar
3 cups evaporated milk (three 12-oz cans)
3 (12 oz each) bags white chocolate chips (6 cups total)
3 jars (48 oz total) creamy peanut butter (about 5 ½ to 6 cups)
3 jars (21 oz total) marshmallow creme (about 6 cups)
1 tbsp vanilla extract
Optional Additions:
1–2 tsp sea salt flakes (for sprinkling on top for contrast)
1 ½ cups chopped roasted peanuts for added crunch
Swirl in 1 ½ cups dark chocolate or Nutella for marbled fudge
Add 1 tsp cinnamon or cayenne for a warm, spiced twist
Use crunchy peanut butter instead of creamy for texture
Tips for Success:
Use a large heavy-bottomed pot to avoid scorching and ensure even cooking.
Stir constantly once sugar and milk are boiling to prevent sticking.
Work quickly when combining ingredients to keep fudge smooth.
Line pans with parchment or foil for easy removal.
Let cool completely at room temperature before cutting to ensure clean squares.
INSTRUCTIONS:
Step 1: Prepare the Pans
Line 3 large 9×13-inch pans with parchment paper or foil and lightly butter or spray.
Step 2: Cook the Base
In a large heavy pot, melt the butter over medium heat.
Stir in the sugar and evaporated milk. Bring to a rolling boil, stirring constantly.
Boil for 4–5 minutes, stirring nonstop to prevent scorching.
Step 3: Combine and Melt
Remove from heat. Immediately stir in white chocolate chips until fully melted and smooth.
Add peanut butter, marshmallow creme, and vanilla. Stir vigorously until well combined and creamy.
Step 4: Pour and Cool
Quickly pour the hot fudge mixture evenly into the three prepared pans.
Smooth the tops with a spatula.
Optional: Sprinkle sea salt or swirl chocolate while still warm.
Step 5: Set and Slice
Let cool at room temperature for several hours or overnight.
Once firm, lift fudge from pans and cut into 1–1.5 inch squares.
Description:
This peanut butter fudge is rich, velvety, and delightfully dense, with a creamy texture that melts luxuriously on the tongue. It’s sweet, nutty, and deeply satisfying—each bite a perfect piece of classic Americana candy-making.
Nutritional Information (per piece, approx.):
Calories: 130
Fat: 7g
Carbohydrates: 16g
Sugar: 14g
Protein: 2g
Fiber: 0.5g
(Based on ~160 pieces)
Conclusion and Recommendation:
This triple batch of peanut butter fudge is a gift-worthy, freezer-friendly, holiday-ready superstar. It’s an excellent addition to dessert platters, potlucks, or festive boxes, and its long shelf life (stored airtight in cool conditions) makes it ideal for make-ahead prep.
Embracing Healthful Indulgence:
While undeniably indulgent, this fudge can be adjusted:
Use natural peanut butter for fewer additives.
Reduce sugar slightly if preferred (though texture may be softer).
Try vegan marshmallow creme and dairy-free white c
hocolate for a plant-based version.
Cut smaller squares for portion control and mindful enjoyment.