Peanut Butter Fudge

Growing up, making homemade fudge with my grandma, who our whole family lovingly called Baba, was always a sweet, special time. Every Christmas, we’d have a day devoted to “makin’ candy” and she’d have all the ingredients laid out, the pans buttered, and her apron on.


She was the best cook in the world, and as mischievous and playful as they come. My memories with her as a little girl are treasures that I’m so grateful for. And what I wouldn’t give for my little girl to be able to have those same memories with her. We all miss her every day!


Now, my Mama and I continue the “candy makin'” tradition every year at Christmas in her honor. This year, Landon sopped the spoon and couldn’t stop saying “mmmmm!” Do you ever have days that you wish you could just freeze in your memory forever? That’s what this day was like for me. What a treasure!


Once you’ve had this fudge, it’s honestly hard to eat any other kind. This really is the best recipe… and I might be just a littttle biased. It’s not grainy or dry like some fudge recipes are, and the flavor is perfect – not too peanut buttery (if there is such a thing), not too much vanilla, and it makes a ton – so there’s plenty to give to your friends and neighbors!

It’s so easy and fun to make!


  • One jar of marshmallow fluff
  • One bag of peanut butter chips
  • Two sticks of real butter
  • 5 cups of sugar
  • One can of cream
  • One teaspoon of vanilla
  • A little bit of butter to grease your pan with


  • First, go ahead and butter grease your pan. It should be a big, deep baking pan.
  • Put marshmallow cream and peanut butter chips in a large bowl.
  • In a pot on the stove on medium heat, begin stirring together 5 cups of sugar, can of cream, and both sticks of butter. You must stir continuously.
  • When this mixture comes to a boil, continue stirring and boil for 7 minutes.
  • After the 7 minutes of stirring while boiling, pour into bowl over marshmallow fluff and peanut butter chips, add teaspoon of vanilla, and stir until well mixed. Everything should be well dissolved and creamy.
  • Then, quickly pour into greased pan (it begins to harden quickly) and allow to sit overnight.
  • The next morning, your fudge will be ready to cut!

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