Peanut Butter Fudge

Linda Skeens' Award-Winning Recipe


  • 1 stick real butter
  • 1 (12-ounce) can evaporated milk
  • 4 cups white sugar
  • 1 cup packed brown sugar
  • 1 (7-ounce) jar marshmallow crème
  • 1 teaspoon vanilla extract
  • 1 (16-ounce) jar peanut butter 



  1. In a large pot, melt stick of butter. Add evaporated milk and both sugars, and stir until blended. 
  2. Cook over medium heat until mixture comes to a full boil; boil for 7 minutes, stirring all the time.
  3. Remove from heat, and add marshmallow crème and peanut butter. Stir until mixed well. 
  4. Pour into a buttered 13x9-inch pan. Refrigerate until firm. Cut into squares.  

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