Can you fix peanut butter fudge that didn't set?

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

What causes peanut butter fudge not to harden?

Conversely, if the cooking time is too brief and there is not enough evaporation , too much water will remain and the fudge will be too soft. A temperature of 112°C to 114°C (234°F to 237°F) must be maintained.

How do you keep peanut butter fudge from being grainy?

The key to successful, nongrainy fudge is in the cooling, not the cooking . The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.

How to rescue fudge that won't set?

If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

How to salvage fudge that didn't set?

Solutions to Save Your Fudge: You can start by gently reheating it and boiling or cooking it again , aiming to reach the correct temperature. Alternatively, using short bursts in the microwave and stirring between intervals until it thickens can also be an effective method to restore its texture.

Can I fix grainy fudge?

If you discover that your mixture is grainy, some quick thinking will save the entire batch. Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using.

Should I stir fudge while boiling?

You should mix the cream, butter, and sugar when making your fudge, but put down the spoon once it has reached its boiling point. Stirring while your sugar mixture is boiling will only form sugar crystals and make your fudge crunchy rather than silky smooth.

Why is my fudge not hard enough?

Chewy fudge is often the result of undercooking. To fix it, you can reheat the fudge mixture over low heat and continue cooking until it reaches the proper temperature .

Is evaporated milk or condensed milk better for fudge?

Evaporated milk doesn't have sugar added . The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

What happens if you overboil fudge?

Too cooked This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge .

How do you fix overcooked peanut butter fudge?

Grab the saucepan that you initially used to cook the fudge and toss the fudge back in along with 1 ½ cups of water and a splash of cream . Adding some cream of tartar is a helpful way to keep the sugar crystals at bay as well — it's not essential, but if you have some, definitely pour a little in.

Can I freeze fudge to make it set?

Once it's at room temperature, stick the fudge into the fridge for 1-2 hours. Lastly, to set fudge completely, put it in the freezer .

Can I set fudge in the fridge?

The ratio of chocolate to condensed milk needs to be just right, otherwise you might end up with fudge that is too soft or too hard. Do not freeze the fudge to set it. Best way is to just be patient for a couple hours and set it in the fridge . If your fudge hasn't set, then you've gone wrong somewhere else.

Peanut Butter Fudge (FOOLPROOF) - Crazy for Crust (2024)

Home | Recipes | Candy | Fudge | Foolproof Peanut Butter Fudge

Written ByDorothy Kern

Published OnDecember 1, 2023

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This post may contain affiliate links. For more information, read my disclosure policy.

Fudge is always a holiday favorite and this foolproof peanut butter fudge with marshmallow cream is quick and easy one to make. It’s rich, creamy and all about the peanut butter! Four ingredient peanut butter fudge without any special equipment!

Peanut Butter Fudge (FOOLPROOF) - Crazy for Crust (2)

Old Fashioned Peanut Butter Fudge

During the fall and winter season I go a little fudge crazy! I can’t help it – homemade fudge is one of those treats that has endless possibilities. You can literally make any number of flavor combinations. There are also countless ways to make fudge with different ingredients that give it a rich and creamy texture. It’s one of my favorite treats to experiment with!

I’ve made peanut butter pumpkin fudge recipe, which is an amazing flavor combo for fall and I thought a pure peanut butter fudge would be great to share. I’ve been busy testing recipes, tweaking until I got it just right.

This is the BEST peanut butter fudge recipe – it’s easy with only 5 ingredients. It’s fantastic fudge, made with marshmallow cream. You don’t need any butter or confectioners’ sugar for this recipe and it has so much amazing peanut butter flavor. Plus – it’s freezer friendly!

Peanut Butter Fudge (FOOLPROOF) - Crazy for Crust (3)

Ingredients in Peanut Butter Fudge

Granulated Sugar
Milk: use whole milk, no substitutions
Marshmallow Cream: also called marshmallow fluff
Peanut Butter: use a regular processed peanut butter like Skippy or Jif. Do not use a natural peanut butter.

Be sure to see the recipe card below for full ingredients & instructions!

Peanut Butter Fudge (FOOLPROOF) - Crazy for Crust (4)

How to make Peanut Butter Fudge

Line an 9-in. square baking pan with aluminum foil or parchment paper and spray with nonstick cooking spray. Assemble all your ingredients because this recipe goes fast.
Combine sugar and milk in a 3-quart saucepan on a stove-top. Bring it to a boil over medium heat, stirring constantly. Make sure it is at a ROLLING boil. Once it starts to boil, boil for 3 minutes, stirring constantly. Remove from heat.
Immediately stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool to room temperature.
Cover with plastic wrap and refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares.
Store between layers of waxed paper in an airtight container. It will keep for a few weeks in the refrigerator.

Peanut Butter Fudge (FOOLPROOF) - Crazy for Crust (5)

Why this recipe works:

I’m so excited about this easy fudge recipe because it’s foolproof! It’s so easy to make and it works every time.
Unlike other recipes, you don’t need a candy thermometer to make this fudge. No special equipment needed! You only need a saucepan and a baking dish.
You only need four ingredients and about10 minutesto make it! It’s a great recipe for the holidays when you need a batch of something sweet on short notice.
This fudge starts to set immediately and is ready to slice after an hour in the fridge.

Peanut Butter Fudge (FOOLPROOF) - Crazy for Crust (6)

Tip From Dorothy

Expert Tips

This fudge needs to be at a rolling boil for a full 3 minutes. It will reach approximately 234°F (soft ball stage) on a candy thermometer in this time. As long as the fudge is at a full boil before you start your timer you don’t have to use a candy thermometer.
This easy peanut butter fudge sets very quickly and is ready to slice after it’s chilled for an hour. In fact, as soon as you pour the mixture into the dish you will notice it will start to firm up almost immediately.
The best way to store fudge to keep it fresh is in the refrigerator. I recommend slicing it and storing the slices in an airtight container. Separate them with wax paper andthe fudge will keep well for up to a week.
This fudge can be frozen in an airtight container for up to one month.
This fudge cannot be made in the microwave.
You can rescue soft fudge by mixing some powdered sugar. But if this fudge is cooked properly you will not need to do this.

FAQs

Why is my fudge grainy?

Grainy fudge usually happens because the sugar has not completely dissolved into the milk. Be sure to stir well and continuously while the milk and sugar boil to ensure it fully dissolves.

Peanut Butter Fudge Recipe

4.86 from 120 votes

This is an easy FOOLPROOF recipe for peanut butter fudge with just 4 ingredients. It's fast and simple and SO creamy and good!

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Yield 36 pieces

Serving Size 1 serving

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Ingredients

▢ 2 cups (400g) granulated sugar
▢ ½ cup (118ml) whole milk
▢ 1 ½ cups (400g) creamy peanut butter
▢ 7 ounces marshmallow creme (1 jar)
▢ 1 teaspoon vanilla extract

Instructions

Line an 9-in. square pan with foil and spray with nonstick cooking spray. Assemble all your ingredients because this recipe goes fast.
Combine sugar and milk in a 3-quart saucepan. Bring it to a boil over medium heat, stirring constantly. Once it starts to boil, boil for 3 minutes, stirring constantly. Remove from heat.
Immediately stir in peanut butter, vanilla, and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly.
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Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.

Recipe Video

Recipe Notes

Use a regular store peanut butter, not a natural one where you have to stir it. You can use Skippy or Jif Naturals, but not a fully natural peanut butter.
This fudge needs to be at a rolling boil for a full 3 minutes. It will reach approximately 234°F (soft ball stage) on a candy thermometer in this time. As long as the fudge is at a full boil before you start your timer you don’t have to use a candy thermometer.

This easy peanut butter fudge sets very quickly and is ready to slice after it’s chilled for an hour. In fact, as soon as you pour the mixture into the dish you will notice it will start to firm up almost immediately.

For this recipe, after the fudge has set, you don’t need to keep it in the refrigerator. I recommend slicing it and storing the slices in an airtight container. Separate them with wax paper andthe fudge will keep well for up to a week.

This fudge can be frozen in an airtight container for up to one month.

This fudge cannot be made in the microwave.

Recipe Nutrition

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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64 Comments

I read too many fudge recipes and tips. I’ve never let the syrup cool down before stirring but tried it with this recipe. It was setting up before the peanut butter and fluff were thoroughly mixed.
Reminder to self, if it’s not broken don’t fix it
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Love this fudge
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Peanut Butter Fudge (FOOLPROOF) - Crazy for Crust (2024)

Old Fashioned Peanut Butter Fudge

Ingredients in Peanut Butter Fudge

How to make Peanut Butter Fudge

Why this recipe works:

Expert Tips

FAQs

Peanut Butter Fudge Recipe

Ingredients

Instructions

Recipe Video

Recipe Notes

Recipe Nutrition

Favorite Fudge Recipes

Butterfinger Fudge

Lemon Meringue Pie Fudge

Reese’s Fudge

Pecan Pie Fudge

Leave a Comment

64 Comments

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FAQs

Can you fix peanut butter fudge that didn't set? ›

How do you fix overcooked peanut butter fudge? ›