Print Recipe

White Peanut Butter Fudge


  • 5 cups granulated sugar
  • 1 (12 ounce) can evaporated milk
  • 1 (28 ounce) jar peanut butter (creamy or chunky)
  • 7 ounces Marshmallow Creme
  • 1 teaspoon vanilla extract


  1. Combine peanut butter, Marshmallow Creme and vanilla extract in a bowl. Set aside.
  2. Bring sugar, evaporated milk to a boil in a heavy pan. Boil for 6 minutes at an even heat.
  3. Pour peanut butter, marshmallow and vanilla extract over hot ingredients. Beat until smooth.
  4. Pour onto a large cookie sheet with sides.
  5. Place in the refrigerator for about 30-45 minutes or until hard enough to cut into pieces.

Yield: about 5 pounds