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Peanut Butter Fudge

Peanut Butter Fudge is a creamy, decadent treat that will quickly be devoured.  This easy recipe does not require a candy thermometer and can be made in minutes.

 

Then just let it harden for a couple of hours and enjoy!

Peanut Butter Fudge yields 36 squares, but the amount can vary depending on your slicing preferences.

Enjoy the melt in your mouth fudge contrasted with the crunchy peanut butter taste of mini Reese’s Pieces candy bits.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

Before starting to cook the fudge I greased an 8 x 8 inch baking pan.  So you do not have to invert it later you could also line the pan with a parchment paper sling.

Then I placed a medium sized sauce pan on the stove, added a half pound of butter and turned the heat to medium.

Next I measured in some evaporated milk and brown sugar.

I occasionally stirred these ingredients together until the butter had melted.  Once the butter melted I stirred it continuously until it started to bubble.

When it started to bubble I stopped stirring and allowed it to boil for 6 minutes.

After 6 minutes I removed the fudge from the heat and poured it into a large Pyrex measuring cup.

Then I dumped in some peanut butter and gave a quick stir.

Next I gradually added in 3 cups of icing sugar while I continued stirring.

I stopped stirring once the icing sugar was fully integrated into the fudge.  Crush as many icing sugar lumps as you can if you have not sifted it first.

Next I scraped the hot fudge into a greased 8 x 8 inch baking pan. 

Then I pressed some mini Reese’s Pieces down into the fudge.

Once the fudge was hard I inverted it onto a cutting board.  I flipped it again so the candy was on the top.

You could also line the baking pan with parchment paper as a sling and lift the fudge out so no candy falls off.

I used a very sharp knife to cut the fudge into squares.

Peanut Butter Fudge is a smooth, creamy dessert that will melt in your mouth. 

 It will be hard to eat just one piece!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

 

Here Are More Squares and Bars For You To Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Peanut Butter Fudge:

  • 1/2 lb butter
  • 3 cups brown sugar
  • 2/3 cup evaporated milk
  • 1/3 cup peanut butter
  • 3 cups icing sugar
  • 1/4 cup mini Reese’s Pieces

How to Make Peanut Butter Fudge:

  1. Grease an 8 x 8 inch baking pan.  For easier serving could also line with a parchment paper sling so no inverting.
  2. Place a medium sized sauce pan on the stove and dump the butter in.
  3. Turn the burner to medium heat.
  4. Add the brown sugar and the evaporated milk. Stir occasionally until butter melts and then stir continuously.
  5. Once it begins to boil stop stirring and allow to boil for 6 minutes.
  6. Remove from heat and pour into a pyrex measuring cup or bowl.
  7. Stir in the peanut butter.
  8. Gradually stir in the icing sugar until fully integrated.
  9. Scrape into the prepared pan.
  10. Press in the mini Reese’s Pieces candy bits.
  11. Allow to set for a few hours.
  12. Invert onto cutting board and then flip again or lift out with parchment paper sling.
  13. Cut into squares with a sharp knife.
  14. Serve and enjoy!
Yield: 36

Peanut Butter Fudge

Peanut Butter Fudge is a creamy, decadent treat that will quickly be devoured.  This easy recipe does not require a candy thermometer and can be made in minutes.

Peanut Butter Fudge is a creamy, decadent treat that will quickly be devoured.  This easy recipe does not require a candy thermometer and can be made in minutes.

Prep Time 3 minutes
Cook Time 16 minutes
Additional Time 5 minutes
Total Time 24 minutes

Ingredients

  • 1/2 lb butter
  • 3 cups brown sugar
  • 2/3 cup evaporated milk
  • 1/3 cup peanut butter
  • 3 cups icing sugar
  • 1/4 cup mini Reese's Pieces

Instructions

    1. Grease an 8 x 8 inch baking pan.  For easier serving could also line with a parchment paper sling so no inverting.
    2. Place a medium sized sauce pan on the stove and dump the butter in.
    3. Turn the burner to medium heat.
    4. Add the brown sugar and the evaporated milk. Stir occasionally until butter melts and then stir continuously.
    5. Once it begins to boil stop stirring and allow to boil for 6 minutes.
    6. Remove from heat and pour into a pyrex measuring cup or bowl.
      Stir in the peanut butter.
    7. Gradually stir in the icing sugar until fully integrated.
    8. Scrape into the prepared pan.
    9. Press in the mini Reese's Pieces candy bits.
    10. Allow to set for a few hours.
    11. Invert onto cutting board and then flip again or lift out with parchment paper sling.
    12. Cut into squares with a sharp knife.
    13. Serve and enjoy!
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