Peanut Butter Fudge: Re-Do

I was so embarrassed after I tasted the final fudge disaster.  It was hard, crumbly and pretty much inedible.  How can someone with some tiny bit of culinary sense, a relatively competent mind, and a candy thermometer screw up fudge?  Well, I did it!

So, you may want to discontinue reading this blog, unless you want to feel better about yourself and laugh at the woman who couldn’t make something yummy using peanut butter and marshmallow fluff.  I am ashamed!

I felt the need to redeem myself.

My original inspiration was marshmallow fluff.  But now it’s getting serious and I just need a spectacular Peanut Butter Fudge.  So, I tried this recipe from Alton Brown.  It uses the microwave and doesn’t require a candy thermometer.  I was a little skeptical, but the recipe was highly rated, and his recipes have always turned out pretty great when I’ve tried them in the past.

The final product was creamy, sweet, rich and while not seeping with peanut butter flavor, was very good.  It was also incredibly easy.  If you’re planning to make treats for people this Christmas, or need something to add to a cookie tray, this is an easy and yummy fudge.


Peanut Butter Fudge

(courtesy of Alton Brown)


  • 1 cup butter, plus more for greasing pan
  • 1 cup peanut butter
  • 1 teaspoon vanilla
  • 1 pound (about 3 and 3/4 cups) powdered sugar


  1. Microwave butter and peanut butter for 2 minutes on high.
  2. Stir and microwave on high for 2 more minutes.
  3. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.
  4. Pour into a buttered 8 by 8-inch pan lined with waxed paper.
  5. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
  6. Cut into 1-inch pieces and store in an airtight container for up to a week.

Peanut Butter Fluff Fudge

fluffMarshmallow Fluff is one of those things that should probably never have been invented.  It wouldn’t have been invented by anyone but Americans.  I love the stuff.  A friend of mine in high school grew up in Boston and began bringing “Fluffernutters” for lunch and I was amazed!  Peanut butter and marshmallow fluff sandwiched in between two slices of white bread.  Perfection…in a weird way.

I had a jar of Fluff in the pantry.  Do not ask me why.  Someone must have snuck it into my shopping cart.  So I found this recipe for peanut butter fudge that uses a jar of the sticky and almost sickeningly sweet white goop.

This wasn’t the best fudge I’ve ever made.  A few years ago I used this recipe from Rachel Ray with terrific results.  I made a few batches; chocolate with peanuts and raisins, and white chocolate with cranberries and pistachios.  Both were delicious and simple.  The recipe can be easily adapted.  Change the chips to white, or peanut butter, and then add in the same amount of any nut, chopped candies or dried fruit.  Endless options!

I might try to create a peanut butter fudge using the Rachel Ray recipe.  This recipe produced good tasting fudge, but it was very dry and crumbly.  I am pretty confident that I did something wrong.  It tastes OK, but maybe not good enough to waste a whole lot of calories.  It may end up in the trash.  I don’t do that often, but when I have a choice between delicious cookie swap cookies and dry sugary fudge…it’s not exactly a tough decision.  If you want to try this and tell me what I did to make such a rock hard pan of sugar, please do!


Peanut Butter Fudge (cooks.com)

  • 2 1/3 c. sugar
  • 1/2 stick butter
  • 1/2 of 7 1/2 oz. jar marshmallow fluff
  • 1/2 c. milk
  • 12 oz. jar peanut butter
  1. Cook sugar, butter, marshmallow and milk on stove top over medium-high heat until it boils.
  2. Continue to cook for about 5 minutes, stirring frequently.
  3. Remove from the heat, add peanut butter and mix until creamy.
  4. Spread in an 8×8 pan and let cool.