Creamy Peanut Butter Fudge – Smooth, Sweet, and Simply Perfect

Instructions

1. Prepare the Pan: Line a 9×13-inch pan with parchment paper or lightly grease it with butter. (If you’re feeling playful, a pie pan works too!) Set aside.
2. Cook the Base: In a large, heavy-bottomed saucepan, combine the sugar, corn syrup, butter, and evaporated milk. Stir the mixture over medium heat until the butter is melted and the sugar begins to dissolve.
3. Monitor the Temperature: Attach a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom. Continue cooking, stirring frequently, until the mixture reaches 242°F (the soft-ball stage). This step typically takes 10–15 minutes — be patient, and keep an eye on it to avoid overcooking.
4. Remove from Heat: Once the mixture reaches temperature, immediately remove the pan from the heat. Overcooking can cause the fudge to turn crumbly instead of smooth, so watch that thermometer closely!
5. Add Flavor and Creaminess: Stir in the vanilla extract, creamy peanut butter, and marshmallow cream. Mix thoroughly until everything is smooth, glossy, and well combined. The marshmallow cream helps give the fudge that luscious, silky texture.
6. Pour and Set: Quickly spread the fudge into the prepared pan while it’s still warm, smoothing the top with a spatula. It will start to firm up as it cools, so don’t wait too long to pour it out.
7. Cool Completely: Allow the fudge to cool completely at room temperature before cutting it into squares. This helps it set properly and gives clean, neat edges when sliced.

Tips for Perfect Fudge