Peanut Butter Fantasy Fudge is so good, you’ll feel like you’re transported to Flavortown. Everyone has that one food that really evokes memories in them. For me, and I’m sure many others, it’s peanut butter fudge. It’s a very nostalgic food for me; one I’ve been making for years, every year…for a holiday called Thanksgiving…
PEANUT BUTTER FANTASY FUDGE
- prep time: 10 MINUTES
- cook time: 10 MINUTES
- total time: 20 MINUTES
- yield: 20 PIECES 1X
- category: CANDY
This recipe is the perfect no-fail recipe for anyone who has not made fudge. It is super easy! It also originates from the label on the Kraft Marshmallow Creme Jar. Over the years, this recipe has changed, due to changes in packaging sizes of ingredients. This recipe is the new revised recipe. If you have the old recipe from years ago, please review this recipe for updates.
- 3 cups white sugar
- 1 1/2 sticks margarine, (not butter)
- 2/3 cup evaporated milk, one 5 ounce can
- 1 dry measuring cup slightly rounded of creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 jar Kraft Marshmallow Creme, 7 ounces
- 1 1/2 cups chopped pecans or walnuts, optional
- Line a 9″ x 13″ pan or two 8″ x 8″ pans with parchment paper or foil, allowing it to hang over the edges for easy removal.
- Combine the sugar, margarine and evaporated milk in a large pan. Mix and bring to a boil over medium heat. As soon as the mixture starts to form a few bubbles, continue stirring and time candy for exactly 4 minutes. Remove from heat.
- Add the peanut butter and vanilla and mix until smooth. Add the marshmallow creme and mix well again. Mix in nuts if desired.
- Spread the fudge into the prepared dish. Place in a freezer or cold place until the fudge becomes completely cooled.
- Lift the foil and candy from the dish and onto a counter. Cut the fudge into squares.
- Store in an airtight container.
- Fudge will stay fresh for up to two weeks.
- Do not use natural peanut butter in this recipe.
- Do not use real butter in this recipe or it will make the fudge too greasy when combined with the peanut butter.
- The original recipe for this classic fudge called for cooking it 5 minutes. That’s when small cans of evaporated milk came in 6-ounce cans. Nowadays the milk comes in 5-ounce cans, thus decreasing the cooking time to 4 minutes.
- This candy freezes beautifully. Feel free to make it ahead and freeze it. Wrap it tightly in plastic wrap, then foil or an airtight container. I place wax paper between layers, but you really don’t need too.
- Yiled depends on the size pan you’re using and how big you want each piece to be. If you wan’t extra thick fudge, you can use one 9 x 9 inch pan. If you don’t want really thick pieces, use a 9 x 13 or two 8 x 8 pans.
- serving size: 20
Dreamy Peanut Butter Fantasy Fudge
This dreamy peanut butter fantasy fudge is remarkably simple to make and offers the perfect smooth creamy fudge that will melt in your mouth.
How to Make Peanut Butter Fantasy Fudge
Generally speaking, it’s easier to make this peanut butter fantasy fudge if you measure all of the ingredients ahead of time and have them ready to go. Candy is rather finicky and you need to be able to work fast.
In a medium saucepan combine the butter, evaporated milk and sugar over medium heat. I generally use (5) on my gas stove, stirring constantly. Be aware that evaporated milk and sweetened condensed milk are not the same and are not interchangeable. If you make the mistake of using sweetened condensed milk your fudge will not set and will taste terrible.
Bring the mixture to a rolling boil and boil it for EXACTLY 5 minutes, stirring constantly. A rolling boil is when the “boil” doesn’t go away while you’re actively stirring!
If you don’t make candy very often and you’re worried that your fudge won’t come out, the precise temperature is 234°F if you’re using REAL butter and 237°F-239°F if you’re using margarine. In case you’re wondering why there’s a difference, margarine contains more water and the extra cooking time evaporates the liquid, concentrating the sugar. You can use a digital candy thermometer spatula to stir with to see the exact temperature if you’d like.
Immediately remove from the heat and add the entire jar of marshmallow creme, vanilla extract, and the peanut butter . . .
Working quickly, stir constantly until the ingredients are smooth and fully incorporated.
Pour the fudge in a 9″x9″ buttered foil pan, or round cake pan if you want to cut the fudge into even-sized wedges instead. This is handy if you want to decorate the wedges to look like reindeer for gift-giving. The pan below is actually a Christmas silicone mold for making 6 individual bars of fudge.
Set the pan on a cooling rack and leave it alone until cool (at least 2 hours). Try not to move it or touch it as this will make your fudge crack. This recipe makes 3 lbs of dreamy peanut butter fantasy fudge. Sometimes we use small foil pans and make three individual one-pound pans of fudge instead for gift-giving.
Tips-n-Tricks Before you Start
There are a few things to keep in mind when you’re making candy, the most important being don’t waste your time or ingredients cooking on rainy days. This is NOT a rainy day activity. High humidity has a tendency to cause candy recipes to fail or at the very least, to come out sticky and less than perfect.
If you’re planning on using a thermometer to ensure the candy reaches the perfect temperature, be sure to test it to ensure it’s working properly. Like everything else, thermometers have a shelf life and they’re not always accurate. Candy isn’t cheap to make, the ingredients can be rather costly, so wasting them really isn’t an option.
Always use a heavy saucepan that has tall sides. Once the candy reaches a rolling boil, it becomes almost foamy and can easily boil over or splatter, causing serious burns.
TIPS for making the BEST Peanut Butter Fudge:
- Use an instant read thermometer (like the one featured below) or a regular candy thermometer. Boil the sugar mixture to 240F then remove from the heat. This is a little higher temperature than you might cook regular fudge, but it’s necessary as we add creamy peanut butter to the mix. You want the fudge to be creamy and soft, but not squishy.
- In the video I was cooking on an induction hot plate which I turned off once the mixture reached 240F. This kind of cooktop cools quickly but normally I remove the pan from the heat when using my regular stove top.
- Be sure to have all your ingredients measured out and ready to go as this recipe moves fast once the butter sugar mixture reached 240F.
- Vary your craft by sprinkling light salted peanuts on top of the hot fudge, or stir in 1 cup of peanuts just before pouring into the prepared pan for a chunky fudge experience.
- For the chocolate peanut butter lovers among us, divide the mixture between two 8-inch or 9-inch baking pans. Next, make a batch of chocolate Easy Fantasy Fudge (skip the pecans) and divide between the two pans of peanut butter fudge. Instant layered fudge – and the best of both worlds!
- Use regular creamy peanut butter like Jiff or Peter Pan. Natural peanut butters don’t work well in this recipe.
- It may sound weird but I prefer using margarine instead of butter for this recipe. I never bake with margarine anymore, but for fudge and our English Toffee it just works best. If you can find it, Parkay is my favorite brand of margarine for candy making.
- This recipe is easily doubled then poured into a 9×13-inch baking pan.
- For shipping or gifting leave the fudge in one large piece, or several bigger pieces tightly wrapped in plastic wrap and a ziplock bag. The lucky recipient can slice when ready to serve and there’s less chance for the fudge to dry out. This also helps with longer storage of the fudge at home.
Can you freeze fudge?
Yes you can freeze fudge! Wrap tightly in plastic wrap, seal in a ziplock bag and store in an airtight container for up to a month. For longer shipping times, freeze before mailing.
Fantasy Fudge Peanut Butter
Fudge is a kind of sugar treats that is made by blending sugar, spread and milk, warming it to the delicate ball stage at 240 °F (115 °C), and afterward beating the combination while it cools so it obtains a smooth, velvety consistency. In surface, this translucent treats falls in the middle of fondant icing and hard caramels.
Natural products, nuts, chocolate, caramel, confections, desserts and different flavors are at times added either inside or on top. A new pattern has been to make novel kinds of fudge, giving energetic visual allure simultaneously.
Fudge is frequently purchased as a present from a present shop in vacationer regions and attractions.
Fudge started in the US during the late nineteenth century.[Recipes were imprinted in numerous periodicals and commercials during the 1880s. Its notoriety was incompletely because of the diminishing expense of refined white sugar, and part of the way because of the capacity to make it at home without exceptional gear. Its reasonable, raw characteristics made it famous among individuals searching for a treats elective that fell in the middle of costly, extravagant confections and the least expensive desserts.
Simpe Peanut Butter Fantasy Fudge Recipe
Exceptionally simple recipe and incredible outcomes. Somebody inquired as to whether they can leave out the nuts, YES you can and without transforming whatever else. No compelling reason to supplant with whatever else, simply keep the remainder of the formula with no guarantees. My family cherishes peanut butter fudge, however try to avoid the nuts, so forgot about them. I have a few peanut butter fudge plans, yet this one is awesome!
Peanut Butter Fantasy Fudge
This rich peanut butter fudge formula makes 20 servings, so you can allow a many individuals to partake in the fudgy dream!
PREP TIME25 mins
COOK TIME3 hrs 50 mins
TOTAL TIME4 hrs 15 mins
- 1/2 tsp vanilla
- 1/2 cup chopped planters Dry Roasted Peanuts
- 1/2 jar JET-PUFFED Marshmallow Creme
- 1/2 cup creamy penatut butter
- 1/2 can evaporated milk
- 1/3 cup butter or margarine
- 1 1/2 cups sugar
- Line 9-inch square skillet with foil, with finishes of foil stretching out over sides. Bring sugar, margarine and milk to full moving bubble in huge pot on medium hotness, blending continually. Cook 4 min. or then again until candy thermometer arrives at 234°F, blending continually. Eliminate from heat.
- Add peanut butter and marshmallow creme; mix until totally liquefied. Add nuts and vanilla; blend well.
- Fill arranged container; spread to uniformly cover lower part of dish. Cool totally prior to cutting into 1 inch squares.
- Tip 1Utilize Your MicrowaveTo plan in the microwave, microwave spread in enormous microwaveable bowl on HIGH until softened. Add sugar and milk; blend well. Microwave 5 min. or on the other hand until combination starts to bubble, blending after 3 min. Mix well, scratching drawback of bowl. Microwave 5-1/2 min., mixing after 3 min. Let stand 2 min. Add chocolate and marshmallow creme; proceed as coordinated.
- Tip 2Significant NoteAssuming you are simply ready to buy an enormous (12-oz.) container of dissipated milk, make certain to utilize just 2/3 cup so the fudge will set. Refrigerate staying dissipated milk for another utilization.
- Tip 3High AltitudeFor each 1,000 feet above ocean level, decline last suggested cooking temperature by 2°F.
- Tip 4Cooking Know-HowOn the off chance that you don’t have a sweets thermometer, carry sugar blend to full moving bubble, then, at that point, start timing 4 min. while blend keeps on bubbling on medium hotness, mixing continually.