This is no ordinary peanut butter fudge!
This fudge recipe is packed with Reese Cups, Butterfinger candies
and LOTS of peanut butter to bring you the only recipe for peanut butter fudge you will ever need!
This Recipe for Peanut Butter Fudge is the Best!
This particular recipe for peanut butter fudge is probably my favorite fudge ever. Last year, I would have said that this Buckeye Bark Fudge recipe was my favorite. The year before that, I would have said that this Toasted Coconut White Chocolate Fudge was my favorite. But this recipe for peanut butter fudge has staying power. I may as well give up on making any fudge ever again because I don’t think any other recipe can compare.
I do wonder, however, how fudge became synonymous with the holidays? I get gingerbread men, shaped sugar cookies and snowball cookies, but what exactly is the deal with fudge? It’s has been a Christmas tradition for as long as I can remember. I did a little digging and apparently fudge itself has been around for a very long time. Since the 1800’s with the name stemming from what was thought to be a bad batch or “fudged” batch of caramels.
But why is it so popular at Christmas time? My guess it is because it is so simple to make, easy to package and give away as gifts. You can make a big batch, cut it into small chunks to make multiple gifts. Then of course there is the fact that fudge can be made a million different ways.
About this Recipe for Peanut Butter Fudge
I’m not going to talk about the million different ways today. Nope, today I am all about peanut butter fudge. I wanted a fudge recipe that would blow any peanut butter lovers mind. I chopped both Reese Cups and Butterfingers and placed half on the bottom of my foil-lined pan and the rest of the candy is pressed onto the prepared fudge. The fudge itself is a super thick, extra peanut buttery-y slab of homemade fudge. The trick to this recipe to boil the cream and the sugar for just the right amount of time; you really only need 2-3 minutes. After you add your peanut butter, you’ll notice right away that the mixture thickens. Carefully spread the fudge over your chopped candies. I allowed my fudge to cool on the counter then I placed in the fridge to set completely. This fudge can be stored in the freezer too!
- 2 cups sugar
- ½ cup heavy cream
- 1 teaspoon vanilla
- 1 cup peanut butter
- ½ cup chopped mini Reese’s Peanut Butter Cups
- ½ cup chopped mini Butterfinger Candy’s
Chop candy pieces. Line a 9 inch pan with foil and sprinkle half of the candies over the bottom of the pan.
Heat sugar and cream in saucepan over medium heat. Stir constantly and allow the mixture to boil 2-3 minutes, remove from heat and stir in vanilla and peanut butter. Pour fudge over the prepared pan. Press the remaining candies over the top of the fudge. Allow the fudge to cool on the counter then place in the fridge to cool completely.
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g