Peanut Butter Butterscotch Fudge Recipe (2024)

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This is totally not related to the recipe– but it’s all-consuming me at the moment, so we’re just going to have to take a moment to discuss it:

Do you get into books? Like realllllly into books?

I do. To the point it’s been a real problem for me in life. Like, I become so maniacally involved in a plot, so obsessed with the story and the characters, that I truly struggle to function outside of the fictional world. And when I force myself to take care of the daily tasks that I must take care of, I find myself feeling….. weird. Out of place, almost. And usually pretty dejected that I’m not lost in the story at that very moment.

Anyway. Counter-intuitive as it may seem, I usually try to stay away from books. It’s a forced lifestyle I practiced while I was in college and then again when I started to blog seriously. Otherwise, it’s impossible for me to focus on anything else! Honestly. It’s the only way I’ve found to be productive in life.

But lately, I’ve been on a real reading jag– almost like a binge. But with books instead of food. I don’t know what happened… I can’t remember why I started reading the book I did (I think it may have been a road trip?). It wasn’t even that good, to be honest.

But it was like stretching my legs or taking a breath of fresh air. And I haven’t been able to stop reading. I’m up until 1 or 2 or 3 every morning, finishing a book a day at this rate. It’s insane.

I mean insane.

I’m not proud of it. You’d really be afraid for my well-being if you saw me in real life.

But it’s too late. I’ve decided just to go ahead and feed the beast and hopefully let this thing run its course.

So– I’m looking for book suggestions! I’m crazy about happy endings and Austen-eque books. I know there are tons of spin-offs and Austen-related novels, and I’m kind of enjoying reading my way through some of that cheesiness. It’s just nice and easy and relaxing, and I know some of you are bound to have some good recommendations for me!!

So let me know in the comments– what’s your favorite happily-ever-after book?

Ok. So outside of Regency-era fictional romance and trendy, pop juvenile fiction, I’m also pretty obsessed with the peanut butter + butterscotch combo.

I’ve made Butterscotch Butterfinger Rice Krispie Treats, Scotcheroo Banana Bread, and Scotcheroo Muddy Buddies— all personal favorites of mine. And today, I’m adding this fudge to the mix!

It’s truly phenomenal. And ridiculously easy to make. I almost always make two-ingredient fudge using sweetened condensed milk and chocolate chips (see: Pralines and Cream Fudge, Dark Chocolate Mint Truffle Fudge, Reese’s Fudge, and Chocolate Covered Cherry Fudge to name a few), because I love the simplicity of the recipe!

This recipe takes the simplicity of my favorite 2-ingredients fudge and tweaks it a bit (although it’s still simple and only 2 ingredients minus the optional chocolate drizzle!): I subbed peanut butter for the sweetened condensed milk in my fave recipe and used butterscotch chips instead of chocolate chips.

I couldn’t believe how beautifully it worked! I half expected it to never set quite right or maybe to be dry and crumbly. But just the opposite! This fudge is completely creamy and rich, cuts smooth as butter, and stays firm enough that it holds its shape and stands up to packaging just fine.

It’s quick and easy to make– just a few minutes at the stove! After that it’s just hands-off waiting time while it cools and hardens. I’ve made two batches so far; both times in the evening, and I didn’t try to cut it until the following morning (although I noted that it’s pretty firm after about 4 hours).

The chocolate drizzle is option and just for fun really, but I LOVE Scotcheroos, so I knew I wanted a little chocolate on mine. But that’s totally up to you :). I’m also thinking these would be awesome with Reese’s Piece’s sprinkled on top before it firms up!

Peanut Butter Butterscotch Fudge Recipe (3)

Peanut Butter Butterscotch Fudge

Yield: approximately 25-30 pieces


  • 3/4 cup creamy peanut butter
  • 3 1/2 cups (2 packages) butterscotch morsels
  • optional: approximately 1/4 cup chocolate, melted for drizzling (I used chocolate candy melts, like Wilton's, so the drizzle would harden quickly)


  1. Over low heat (must be LOW), melt the peanut butter in a medium sauce pan, stirring continuously.
  2. Add the butterscotch morsels and continue to stir until everything is melted and smooth.
  3. Line an 8x8 baking dish with parchment paper or wax paper, and pour the mixture into the prepared dish.
  4. Allow to cool for at least 4 hours or overnight before cutting into 2-inch squares. You can drizzle with chocolate, if desired, before they are cut or after-- up to you. I drizzled after.

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Peanut Butter Butterscotch Fudge Recipe (2024)


What causes peanut butter fudge not to harden? ›

Peanut butter fudge may fail to harden if it hasn't been refrigerated long enough or if not enough powdered sugar was used. Ensure that you follow the recommended refrigeration time and accurately measure the powdered sugar to achieve the perfect consistency.

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.

Why did my peanut butter fudge turn out crumbly? ›

Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

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 is the secret to smooth fudge that is not gritty? ›

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

Should I stir fudge while boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

What can you do with failed fudge? ›

My current idea is to make brownies, heat the failed fudge until it becomes a sauce and put it in the middle of the brownies.

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.

Why did my fudge turn out like caramel? ›

Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.

What to do if peanut butter fudge doesn t set? ›

I generally heat my syrup up to 235° F and let carry-over do the rest of the work. If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.

Can you stir fudge too much? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy.

Why do you add vanilla to fudge? ›

Vanilla is often added to chocolate candies or other chocolate recipes because it complements and accents the flavor of chocolate.

Can you beat fudge too much? ›

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

How do you make fudge get hard? ›

​Harden the fudge:​ Place your container or tins in the fridge for 2 hours, which is the time it takes for the fudge to set. Once it's hardened, cut the fudge into 12 pieces or remove it from the muffin tins. Store in the fridge or the freezer (if you don't devour it right away).

How to fix dry fudge? ›

You have one option to make it soft, which is you have to put the fudge pieces in a plastic bag along with the paper towel or a bread slice. Secure the bag and leave it overnight, next day you will get a softened fudge.

What makes fudge softer? ›

Undercooked. This fudge was cooked until the temperature reached only108 °C (226 °F). At this temperature, the sugar is not concentrated enough... there is too much leftover water in the syrup and the resulting fudge is soft.

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