Peanut Butter Fudge

(Gluten free with a dairy free option)

A sweet treat – this fudge is indulgent.  We don’t make it too often, because it is high in sugar.  This is one of our special occasion recipes.  We hope you like it.

Fudge Ingredients


2 cups of sugar

4 Tbsp of butter or butter substitute

1/2 cup of condensed milk (I used coconut milk)

8 ounces creamy peanut butter

8 ounces marshmellow cream

2 Tbsp vanilla

Fudge 1


In a large pan, mix the sugar, milk, and butter.  Stir it constantly until it boils.

Fudge 2

Once boiling, stir it constantly for five minutes.  The stirring is important.  You don’t want to burn the sugar, and you want it to be nice and creamy when it sets.

Fudge 3

After the five minutes of boiling and stirring, remove from heat and add marshmellow cream and vanilla.  Mix until smooth.

Fudge 4

Then add the peanut butter and mix until blended.

Fudge 5

Poor into pan and let cool.  Once cooled, cut into whatever shapes you’d like and enjoy with your friends and family.

Fudge in Pan

This is based on a recipe we received from one of our clients.  Thanks, Deb!  The only differences are she also adds peanut butter chips (the kind you put in cookies) when adding the peanut butter and her recipe was larger.  You can make a bigger batch. I cut it into 1/3 of the size.  Just mulitply all of the ingredients by 3 to make a large batch.

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