Peanut Butter Fudge

One of my most requested recipes around the holidays is for peanut butter fudge.  Years ago I worked with someone who brought in peanut butter fudge that his wife made every Christmas.  It was excellent. But when I asked for the recipe he said it was a family secret and he would not share it.  After that I tried several different recipes for peanut butter fudge and finally stumbled on this one that I’ve been using for the last 20 years or more.  I have no idea where I found it, but it is every bit as good, if not better, than the “family recipe” my coworker refused to share.  The fudge pictured above is my version of Reese which is my daughter’s favorite.  A layer of peanut butter fudge and a layer of chocolate.  Of course I end up with two 9×13 pans of this, but I guess that’s not a bad thing.  And I’m all about sharing recipes!


4 cups granulated sugar

1/2 cup butter

1 cup evaporated milk

1 T white vinegar

1 T light corn syrup

dash of salt

12 oz creamy peanut butter

13 oz jar marshmallow creme

1 tsp vanilla

Line a 9×13 pan with aluminum foil, allowing a generous overhang on each side, and lightly butter the foil and the pan.  This makes the fudge easy to lift out and cut.

Combine the sugar, butter, milk, vinegar, corn syrup and salt in a deep heavy kettle like a Dutch oven.  Stirring constantly cook over medium high heat until your candy thermometer reads 236 degrees.  Remove from the heat and stir in the peanut butter and marshmallow cream until completely incorporated.  Stir in the vanilla.

Pour into your prepared pan and allow it to cool completely.

This fudge is a perfect addition to our Christmas cookie trays.

NOTE:  I’ve never made this with chunky peanut butter and I’ve never added peanuts, but either of those modifications might be good.  If you want to make our Reese version the chocolate fudge recipe I use is also on my blog.  For some reason I only make this a Christmas but I’m thinking fudge is good any time of year.  My good friend and cookie baking partner gives a whole pan to her sister who cuts it up and freezes it.  When she is craving some peanut butter goodness she takes a piece or two out of the freezer.

Peanut Butter Cookies


My dad is visiting and these are one of his favorite cookies. It’s funny because he would never eat a peanut butter sandwich or have peanut butter on his toast or on an apple. And a Reese Peanut Butter cup has never crossed his lips. But peanut butter cookies he loves. It was also opening day for deer hunters and my non-hunting husband goes to opening day deer camp fish fries every year so I always send cookies.

Peanut butter, chocolate chip and oatmeal raisin are my standbys. I like to freeze cookies 3-4 to a zip lock bag after they are cooled (unless of course they are all going to deer camp). They always taste fresh and I have something homemade on hand to serve with coffee or as a little dessert.

Preheat oven to 375

Cookie dough:

1 cup butter at room temperature

1 cup peanut butter

1 cup white sugar

1 cup brown sugar

2 eggs

1 tsp pure vanilla extract

2 1/2 cups all purpose flour

1 1/2 tsp baking soda

1/2 tsp salt


Cream together butter, peanut butter, sugars, eggs, and vanilla.




Whisk flour, baking soda and salt together.


With a wooden spoon stir the dry ingredients into the creamed mixture.


Once the dough is thoroughly combined use a cookie scoop and put on an un-greased cookie sheet. Use a fork dipped in white sugar and press to make ridges on each cookie.


Bake for 11 minutes. Remove to cooling racks. Enjoy!!


You can use smooth or chunky peanut butter, it’s a matter of personal preference.  But I don’t recommend substituting oleo for the butter. Ever.

Everyone has their own favorites but I always use airbake cookie sheets. Especially when baking, it’s a good idea to have a thermometer in your oven to make sure the oven is at the proper temperature.