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Peanut Butter Fudge Recipe

Irresistibly Creamy Peanut Butter Fudge Recipe in 20 Minutes

This Peanut Butter Fudge Recipe delivers a delightful and creamy treat that's perfect for satisfying sweet cravings in just 20 minutes.
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Prep Time 20 minutes
Cook Time 5 minutes
Cooling Time 3 hours
Total Time 3 hours 25 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Fudge Base
  • 2 cups Granulated Sugar Essential for sweetness and consistency.
  • ½ cup Milk Use whole or 2% for best results.
  • 1 cup Jif Creamy Peanut Butter Smooth and rich choice.
  • 1 jar Kraft Marshmallow Fluff 7 ounces; for smoothness.
  • Butter Optional, for extra smoothness.
Optional Toppings
  • Crushed Nuts Walnuts or pecans for crunch.
  • Chocolate Chips Semi-sweet or dark chocolate.
  • Drizzled Chocolate For an elegant touch.

Equipment

  • 8x8 inch square pan
  • Heavy-bottomed saucepan
  • Spatula

Method
 

Preparation Steps
  1. Line an 8x8 inch square pan with parchment paper for easy removal.
  2. In a heavy-bottomed saucepan, mix 2 cups of granulated sugar with ½ cup of milk over medium heat until sugar dissolves, about 2-3 minutes.
  3. Increase heat until the mixture reaches a full rolling boil, and let it boil for exactly 3 minutes while stirring gently.
  4. Remove from heat and stir in 1 cup of Jif Creamy Peanut Butter and 1 jar (7 oz) of Kraft Marshmallow Fluff until fully mixed.
  5. Pour the mixture into the prepared pan and spread evenly using a spatula.
  6. Allow the fudge to cool at room temperature for at least 2-3 hours or refrigerate for about 30 minutes to set it faster.
  7. Once set, lift it out using the parchment overhang and cut into squares or rectangles.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 50mgPotassium: 100mgSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for 3 weeks. Freeze for up to 3 months, cut into squares and wrap individually.

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