Home » Recipes » Dessert » Peanut Butter Fudge Recipe

Peanut Butter Fudge Recipe

Peanut Butter Fudge
Yum, delicious homemade fudge. What can I say? It’s been around forever and it’s still extremely popular to this day! In this recipe, you are getting the best of both worlds because peanut butter and cocoa both go into this recipe. That’s not it; did I mention chopped walnuts also go into this delicious fudge as well? If you have ever made fudge before you probably know it takes little time and is rather easy. One important thing is making sure the fudge reaches the right temperate on the stove. Use a candy thermometer or even a digital thermometer for a more accurate reading. You will want the fudge to reach around 238-240 degrees before removing from the heat.
Peanut Butter FudgePeanut Butter Fudge

Peanut Butter FudgePeanut Butter Fudge

Peanut Butter FudgePeanut Butter Fudge

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peanut Butter Fudge Recipe

  • Author: Bobby


  • 3 cups of sugar
  • 3 tablespoons cocoa
  • ¼ teaspoon cream of tartar
  • 1 cup evaporated milk
  • 3 tablespoons light corn syrup
  • ½ cup margarine
  • 1 teaspoon vanilla
  • 1 ½ cups peanut butter
  • 2 cups chopped walnuts




  1. Butter an 11 x 7-inch baking dish. In 3-quart saucepan cocoa, sugar and cream of tar. Add evaporated milk, corn syrup, and margarine.
  2. Cook over medium-high heat stirring until mixture boils.
  3. Clip a candy thermometer onto the pan. Reduce heat to medium.
  4. Continue to cook stirring until temperature reaches 238 degrees. Remove from heat. Add vanilla and peanut butter. Mix well and fold in nuts.
  5. Pour mixture into the pan. Allow cooling.


  1. diva says:

    awwwwwwww….I ADORE FUDGE..but i just dont get enough of it. and my student kitchen just ain’t equipped for candy-making. this is beautiful. well done on the walnuts! x

  2. Ivy says:

    Wow Bobby! It looks great and I was about to bookmark it but I am disappointed as I do not have a candy thermometre. Of course, that will not prevent me from experimenting but if you have any tips which will help me they are welcome.

  3. Bobby says:

    Chocolate Savings – Thanks.

    My Sweet & Saucy – Mine as well 🙂

    megan – thanks for the compliments on my photos!

    george – thanks for the props on the pictures.

    recipes2share – thank you.

    Cindy at Muse in the Kitchen – Indeed it can’t :). Thanks.

    Kevin – It was really good.

    diva – the walnuts were a great addition- Thanks.

    Ivy – I’m not really sure alot of alternatives but if you have a meat thermometer that would work as well.

  4. HoneyB says:

    Wow, this looks so yummy! I love this recipe. I tend to shy away from the recipes that call for chocolate chips and marshmallow cream. This reminds me of what my mom would make on Saturday night to go with our popcorn as we would watch Green Acres! (yeah, I just really dated myself there!)

    BTW, I have a peanut butter (with no chocolate) fudge recipe I make and I notice that when I use the cream of tarter the fudge turns out so much better. Another reason this recipe really interests me! Of course, my waistline is already hating me, it would probably hate me more if I made this too soon. I do think this will go on my Christmas goodie list though! YUM

  5. Kelly says:

    I tried this once and the fudge never set up, but it did taste good. I’m trying it again. I’m thinking my lack of candy thermometer meant I didn’t get it to the right temperature. Hopefully omitting the nuts doesn’t make a difference. Here’s hoping!

  6. Bobby says:

    Kelly – Sounds about right. The fudge needs to reach the right temp or it will not set. Try to find a thermometer. I hope things turn out better next time.

  7. Kelly says:

    I bought a candy thermomemter and still no luck. Slightly more firm, but even sitting overnight it could be spooned out.

  8. Bobby says:

    Kelly – I am sorry this is not turning out well for you 🙁

    I double checked this post to make sure there was no errors, everything looks fine. I would say the problem is in the temperature still, the mixture is not reaching the right temp. Also, if by some chance you are trying to cool the mixture in the refigerator, I would not recommend that.

  9. Amy says:

    I just made this fudge. I made it, 1 1/2 times the recipe. I placed it in a 13×9 dish. It turned out perfect.
    Thank you for the recipe.


Leave a Reply

Your email address will not be published.

Recipe rating