Peanut Butter Cup Fudge

I wasn’t planning on posting another recipe featuring mini peanut butter cups so soon after the glorious overindulgence known as Gooey Chocolate Peanut Butter Cup Cookies, but the timing just sort of worked out this way. Please don’t be annoyed—they’re for a good cause. And also: mini peanut butter cups. And furthermore: fuuuuudge. And in conclusion: YUM.

Peanut Butter Cup Fudge |

I mentioned on Monday that I’m participating in an online bake sale called Muffins for Muffin. It’s hosted by Kita from Pass the Sushi. Kita is in the process of adopting a sweet rescued pit bull named Muffin. In the past Muffin had been severely abused, and she was found injured and starving, with raw, gaping patches all over her body where someone threw a caustic chemical on her. Despite this, Kita says she is a sweet and loving dog who still trusts people and has a happy nature. Muffin is recovering but will continue to need medical care, so Kita is raising money to cover Muffin’s medical bills. {You can visit Pass the Sushi to read more of Muffin’s story and see some truly heartbreaking pictures.}


I’m so glad to be able to participate in Kita’s bake sale and help in a small way. When I was growing up we had a pit bull mix named Cherokee that we rescued from a shelter. She was sweet and loving, and the most aggression she ever showed was chewing on our fence posts (much to my father’s dismay). Well, there was that one time she stole Jason’s sandwich, but in her defense he did leave it unattended. Point being, despite their bad reputation, pit bulls can make wonderful pets, and it’s so sad to me that unscrupulous and malicious people choose to mistreat them, train them to be aggressive, force them to fight, and abuse them.

So! If you’d like to help Muffin, and if you’d like to get some sweet treats in the process, head over to Kita’s page TODAY, Wednesday July 17, to bid on baked goods! People are offering muffins (of course) but also cakes, cookies, bars, and so much more. Heather from Sprinkle Bakes is offering a signed copy of her cookbook (which is faaaaabulous), people are offering OXO kitchen tools, and bidders will also be entered into a raffle to win a gorgeous Le Creuset Round French Oven.

I’m offering a personalized copy of The Sweet Book of Candy Making, as well as a batch of candy from the book.

The Sweet Book of Candy Making |

My original plan was to offer a batch of this Peanut Butter Cup Fudge, and that’s totally still an option! But I started worrying about shipping the fudge in hot weather, so I decided to take the excellent advice of folks from the SugarHero facebook page, and offer the winner a choice of candies instead. I’ll provide a list of possibilities that I think will ship fairly well, and the winner can choose what they’d like me to make!

Peanut Butter Cup Fudge |

This is one of my favorite fudge recipes. It’s a “no-beat” fudge, meaning you don’t have to go through the rigmarole of cooking it, cooling it, then beating until your little arm falls off and hoping you get the timing exactly right so that it sets perfectly. Instead, you cook it, stir in some peanut butter, and give yourself giant pats on the back for making such great fudge. The peanut butter adds a nice salty touch, so it’s not too sweet, and unfortunately that means you can eat piece after piece without feeling any pain.

Peanut Butter Cup Fudge |

Recipe Notes: Miniature peanut butter cups can be found at Trader Joe’s or Fresh & Easy grocery stores. They’re also sold by Reese’s and are at many drugstores. If you can’t find them, you can chop up regular peanut butter cups and use those chunks instead. Additionally, you can swap out the mini peanut butter cups for chocolate chips, chopped candy bars, or salted nuts instead.

Click Here to Print or Email this Recipe!

Peanut Butter Cup Fudge
yield: 9×9 pan (2 lbs 6 oz fudge)
Reprinted from The Sweet Book of Candy Making by Elizabeth LaBau

6 ounces or 12 tablespoons unsalted butter, cubed
5 1/4 ounces or 2/3 cup evaporated whole milk
21 ounces or 3 cups granulated sugar
1/2 teaspoon salt
9 3/4 ounces or 1 cup smooth peanut butter
7 ounces or 2 1/3 cup marshmallow cream
1 teaspoon vanilla extract
7 ounces (1 cup) miniature peanut butter cups

Line a 9×9 pan with foil and spray the foil with nonstick cooking spray.

Place the cubed butter in a medium saucepan over medium heat, and gently warm it up until it is mostly melted. Once it is almost completely liquid, add the evaporated milk, the granulated sugar, and the salt, and stir until the sugar dissolves. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Bring the mixture to a boil, and once boiling, insert a candy thermometer. Continue to cook the candy, stirring occasionally, until it reaches 236° Fahrenheit (113°C) on the thermometer.

Once at 236°F, remove the pan from the heat and add the peanut butter, marshmallow cream, and vanilla extract. Stir until the peanut butter and marshmallow cream are incorporated and everything is completely smooth.

Pour approximately half of the fudge into the prepared pan and smooth it into an even layer. Working quickly, sprinkle half of the miniature peanut butter cups on top of the fudge in the pan. Pour the remaining fudge into the pan, covering the peanut butter cups, and smooth it into an even layer. Sprinkle the rest of the candies on top of the fudge. Once they come into contact with the hot fudge they will start to melt, so try not to disturb them after you’ve sprinkled them on, otherwise the chocolate will smear.

Let the fudge cool and set at room temperature overnight, or in the refrigerator for at least 3 hours. When set, remove the fudge and peel off the foil backing. Use a large sharp knife to cut the fudge into 1-inch pieces to serve. Wrap the fudge well and store it in an airtight container in the refrigerator for up to two weeks. For the best taste and texture, bring it to room temperature before serving.

If you don’t want to miss a SugarHero recipe, you can subscribe to get new posts by email, subscribe to the SugarHero RSS feed, become a fan on Facebook, or follow on Twitter. Ooh, and let’s not forget Pinterest. (I love Pinterest.) Thank you!

This post contains Amazon affiliate links. For more information, see my Affiliate and Advertising Policy.

22 Responses to Peanut Butter Cup Fudge
  1. Elizabeth this is seriously gorgeous fudge. I must try this one. And can I just say we don’t have Trader Joe’s here in Canada but I just happened to buy some of their mini peanut butter cups when we were in Philly. So I can attest to how good they are. Like a thousand times better than any other ones I’ve ever had. I used a different brand for mine and now that I’ve had TJ’s I’m spoiled and nothing else tastes as good.

    • Elizabeth says:

      Kim, I couldn’t agree with you more! It’s like the peanut butter inside is extra-salty and smooth or something. It tastes like real peanuts, and it’s FAB. Other brands just aren’t the same. Obviously you need to plan more vacations around TJ’s proximity!

  2. Johlene says:

    These look amazing!! I love the idea!!

    I wouldnt know where to find the mini peanut butter cups in Spain.. perhaps I could find it here in South Africa while visiting my family..
    You guys have everything over there in the US

    Flavours and Frosting

    • Elizabeth says:

      Thanks Johlene! Regular peanut butter cups would work too (just chop them up) or hey, chocolate chips or chopped-up candy bars would also be tasty!

  3. Joanne says:

    One can never have too many recipes for mini peanut butter cups. Especially when one has a tendency to eat the whole bag in one sitting so she’d better have a plan to use them up before that can happen. This fudge – want.

    • Elizabeth says:

      Well, in that hypothetical scenario, one is totally innocent, because no mere mortal can resist mini peanut butter cups. So no worries, the blame falls squarely on the candy!

  4. You just won my heart with this fudge.

  5. OMW. Peanut butter cup fudge? That’s just an amazing little treat! Pinning this. :)

  6. Oh my goodness, don’t apologize! Reeses make everything better! Especially this fudge!

  7. Danguole says:

    Oh, Muffin! Sweet thing.

    Speaking of sweet things, YES to this! I’m enjoying all the creations spurned by impulse candy purchases very much.

  8. I can’t get enough mini PB cups!

  9. wow these look incredible! and your photos are beautiful!

  10. Liz says:

    I tried making fudge one day not too long ago and it was a flop. The kids still ate it but it didn’t stay together and my husband tried throwing it out! I will have to try again and see if it works out for me…love the flavor of this one! :)

    • Elizabeth says:

      Boo, bad fudge is the worst! I feel pretty confident in saying this fudge will work for you–the marshmallow cream makes it pretty foolproof and not-fall-apart-able. :) Let me know how it goes if you give it a try!

  11. laurel says:

    I’m bummed that I missed out on the auction! Every pitbull I’ve ever known has been a big marshmallow. They’re such sweet dogs! I hope Muffin is doing ok.

    Now, on to sweets? This looks amazing. And I actually managed to track down some mini peanut butter cups after seeing your cookie recipe the other day. Not Trader Joe’s, unfortunately – I’m up in Canada where we’re TJ-less. I have an order in with a friend of mine who heads down fairly regularly though. :-)

    • Elizabeth says:

      A “marshmallow” is the perfect way to describe the pit bulls I’ve known! It’s a shame they have such a bad rep, they can be complete sweeties.

      And a BIG high five for the mini pb cups! Once you go mini, you’ll never go back. :) It might be better to not have access to TJ’s, considering I think I’m single-handedly paying the salary of a few of their employees with my frequent trips…

  12. Natalie says:

    Hi Elizabeth, I was curious about your regular chocolate fudge, can I fold in a peanut butter swirl to make it “peanut butter” chocolate fudge?

    • Elizabeth says:

      Hi Natalie! I’m sorry for the belated reply. I’m not sure which fudge recipe you mean (I have a bunch of chocolate fudge ones!) but in general, a peanut butter fudge swirl should work nicely. The trick is to not use too much peanut butter, otherwise it will be too sticky and not easy to cut. But just a bit of it, swirled throughout, should work well. Let me know how it goes!

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Notify me of followup comments via e-mail. You can also subscribe without commenting.

Oh Hello There
Don't Be A Stranger
Take Me Home Tonight
Hey sugar heroes!
My candy cookbook is available now from:

Barnes & Noble
Easter Desserts