When I was a little bunny, my Mom and I would make fudge together for any holiday that included a family dinner. And every time we would dump copious amounts of sugar and butter into a pot, patiently wait for it to hit 234 degrees and mix in whatever flavors we’d come up with.
To this day, Peanut Butter Cup is still my favorite, but I’ve made a few tweaks over the years, mostly in how I prep it.
Let’s get this recipe part out of the way
Peanut Butter Cup Fudge
Ingredients
- 3 cups of sugar
- 3/4 cup butter
- 1 small can of evaporated milk (5 oz)
- 2 full packages of Reece’s Peanut Butter Chips
- 1 jar of Jet Puffed Marshmallow Creme (trust me and get this brand)
- 1 tsp. Vanilla
- Reece’s Peanut Butter Cups miniatures
Kitchen Needs
- Mixing Bowl
- 13 x 9 in pan
- Candy thermometer
- Aluminum foil
- Soup pot
– Prep a 13 x 9 in pan by lining it with aluminum foil (or use a disposable pan). Unwrap and place the peanut butter cups evenly along the bottom of the pan.
– Bring sugar, butter, and evaporated milk to a full rolling boil over medium heat, making sure to stir it constantly. Continue stirring and boil for 4 minutes, or until temperature reaches 234° F (I recommend using the temperature method). Remove from heat.
-Immediately stir in peanut butter chips, marshmallow creme, and vanilla. Mix until well incorporated and then pour over the peanut butter cups in the pan. For a firm fudge, store in the fridge to set, or for softer, allow to set at room temperature. After 3-4 hours, cut into squares and serve.
Tips and Tricks
Trust me, these will make your fudge experience easier and more smooth, helping you avoid burning your sugar or getting a lumpy consistency.
Mixing Bowl
Before you begin boiling your sugar, fill your mixing bowl with your peanut butter chips. Scoop the marshmallow creme into the center of them, careful to keep it from touching the sides of the bowl. Add the vanilla and set to the side.
Having the mixture prepped allows you to dump it into the boiling sugar without fighting to get it out of the container (it’s very sticky). It’s easy to scorch your sugar if you don’t get ingredients mixed in.
Pan
Using an aluminum pan or foil to line a glass pan will make it easier to get the fudge out to cut. That way, you can cut the sides and fold them down to make cleaner cuts. Just be careful to avoid cutting yourself on the cut edges of the reusable pan.
Happy Cooking! Hope you enjoy your fudge as much as we all do!
