Jackie’s Peanut Butter Fudge

📜 Collection: UK15 | ✍️ Attribution: Jackie | 📂 Category: Desserts A classic, foolproof recipe for creamy peanut butter fudge featuring a smooth marshmallow creme base and crunchy salted peanuts. This no-fail method creates a rich, decadent confection perfect for gifting or holiday gatherings.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	5 mins	2 hours	42 squares

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🔪 Key Equipment

• 13x9x2 inch pan
• large heatproof bowl
• large heavy-bottomed saucepan
• sturdy spoon

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Ingredients

Measurements	Ingredients	Prep / Notes
1 (12 ounce) jar	Peanut Butter	creamy
1 (7 ounce) jar	Marshmallow Creme	None
1 teaspoon	Vanilla Extract	None
1 cup	Peanuts	chopped, salted
2 cups	Sugar	granulated
2 cups	Light Brown Sugar	firmly packed
3/4 cup	Milk	None
1/2 teaspoon	Salt	None
1/4 cup	Peanut Halves	salted, for topping

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Instructions

Step 1: Preparation

1. Butter a 13x9x2 inch pan and set aside.
2. In a large heatproof bowl, combine the 12 ounce jar peanut butter, 7 ounce jar marshmallow creme, 1 teaspoon vanilla extract, and 1 cup chopped peanuts. Set aside.

Step 2: Cook the Syrup

3. In a large, heavy-bottomed saucepan, combine the 2 cups sugar, 2 cups light brown sugar, 3/4 cup milk, and 1/2 teaspoon salt.
4. Bring to a boil over medium heat, stirring until the sugar dissolves.
5. Once at a rolling boil, continue to boil for exactly 4 minutes, stirring occasionally.

Step 3: Combine and Set

6. Immediately remove the pan from the heat and pour the hot syrup over the peanut butter mixture in the bowl.
7. Stir quickly and vigorously until the mixture is well blended and smooth.
8. Pour the fudge into the prepared pan and sprinkle the top with the 1/4 cup peanut halves.
9. Allow the candy to cool for about 2 hours until firm to the touch before cutting into squares.

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💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to two weeks or refrigerate for longer shelf life.

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Original Recipe Scan