Buckeye Fudge

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Buckeye Fudge is what happens when you combine creamy peanut butter fudge with smooth, rich, dark chocolate fudge. 

This is a simple recipe for creamy peanut butter fudge with chocolate on top and it tastes just like the ever-popular buckeye candies.

Buckeye Fudge {creamy peanut butter and dark chocolate layered fudge recipe}

Buckeye Fudge

This was my answer to a craving for buckeye candy on a day when I simply didn’t have much time to spend in the kitchen. Buckeye Candy is a classic for a good reason; those cute balls of peanut butter fudge dipped in a chocolate coating are everybody’s favorite.

If you’re not familiar with buckeyes, they’re balls of peanut buttery fudge, dipped in chocolate. Buckeyes are especially popular in Ohio because they resemble the nuts that grow on the state’s native Buckeye trees but you don’t have to be an Ohio-an to find them delicious.

I mean, it’s chocolate and peanut butter–How could you go wrong?!

Most of the time though, I just don’t have the time or motivation to roll and dip all of those little balls of peanut butter goodness. This fudge takes just a few minutes of prep time and a few hours setting in the fridge while you get other tasks done.

My kids absolutely flipped for this fudge, and I kept going back for just one more taste. I finally resorted to sending the rest of the fudge off to work with Sean, so that I wouldn’t eat the whole batch myself.

As a salty snack kind of girl, I usually don’t have that kind of self-control issue around sweets. That’s how irresistible this chocolate and peanut butter fudge was!

Buckeye Fudge - get the recipe at barefeetinthekitchen.com

Buckeye Fudge is going on our Christmas baking list and it’s sure to be a favorite for years. I love finding shortcut and simplified methods to re-make our favorite recipes!

This Buckeye Fudge recipe is over the top simple. It only takes about 10 minutes to get all the ingredients prepped (if that) and can be made without even turning on the stove.

Chocolate and Peanut Butter Fudge

Buckeye candies were the inspiration for this recipe but the combination of chocolate and peanut butter fudge is one almost everyone loves. Flourless Double Chocolate Peanut Butter Cookies  and this vegan Chocolate Peanut Butter Ice Cream  are just two of the dozens of dessert recipes I’m crazy for that use a combo of sweet chocolate and salty peanut butter.

Buckeye Fudge is chocolate peanut butter HEAVEN!

How to Make Buckeye Fudge

At its core, this fudge is a blend of two of my all-time favorite easy fudge recipes. And I wasn’t kidding when I said it’s ridiculously easy and fast to make!

Stir together Creamy Peanut Butter Fudge (5-minute recipe), pour it into a pan and then top it with this simple variation on Easy Chocolate Fudge (also a 5-minute recipe). Let it cool, slice, and eat!

The layers of smooth dark chocolate with rich peanut butter set up well at room temperature after about four hours. Personally, I like to eat this fudge after it’s been chilled in the refrigerator.

Creamy rich peanut butter and chocolate fudge is a favorite!

Even though I’m not usually a fan of microwave cooking, skipping the stove top makes these fudge recipes a breeze. The peanut butter and butter melt together perfectly this way in the peanut butter fudge recipe, then all it takes is mixing in the powdered sugar.

The microwave method for the chocolate fudge recipe ensures that the chocolate melts quickly and without burning, each and every time.

If you don’t have a microwave (or prefer not to use it), you can definitely make both the original recipes at the Buckeye Fudge variation without. By popular request, directions are included for both microwave and stove-top preparation in the recipe below.

I’ve listed the fudge recipe as making 48 servings, based on a standard size square of fudge. However, I liked my bites sliced even smaller, (this fudge is rich!) so it really turned out to be closer to 80 little bite-size squares for my family.

We enjoyed having a bunch of bites of fudge to share between us. . . and I kept popping these little squares in my mouth all day. Cutting them into smaller squares also means there’s more to go around for gifts or for sharing at parties.

If you have more will power around fudge than we did, it stores well in an air tight container in the fridge for a few days.

Classic Buckeye Candy turned into in a simple 10 minute fudge recipe!

Best Fudge Recipes

You can’t ever have too many fudge recipes, especially during the holidays.

White Chocolate Pretzel Fudge is a salty, sweet and crunchy treat that I love including on candy and cookie platters to share with friends. Chocolate Covered Oreo Fudge was inspired by the fudge covered Oreos that became popular a couple of years ago and we all found it so much better than anything from a box.

Peppermint Marshmallow Fudge practically sings with Christmas cheer. It’s the ultimate holiday fudge recipe but my kids enjoyed it so much that I can see myself making it anytime the craving hits even if it’s the middle of July!

For something a little different on your holiday baking list, how about trying this M&M White Chocolate Fudge or this Cookies and Cream Fudge? I think white chocolate and vanilla fudge varieties look so pretty, especially with bits of candy or cookies mixed in!

Who can resist the chocolate and peanut butter combination in Buckeye Fudge?

Homemade Candy

Homemade fudge and candy have saved me so much time (not to mention money) when it comes to Christmas gifts. Whether you give fudge on its own or as an accompaniment to another present, it means so much to share a treat you love with others.

This Buckeye Fudge recipe would also be a perfect gift anytime of year, just to let someone know you were thinking of them. I know I’d smile extra wide if a friend or neighbor showed up at my door with a plate of fudge!

Looking for more homemade candies to add to your baking list? Check out Chocolate Dipped Candy Cane Shortbread, Homemade Butter Mints   and Chocolate Covered Candy Cane Marshmallows for more great ideas everyone is sure to love.

 Kitchen tip: I use these bowls and this pan to make this recipe.

Buckeye Fudge is a family favorite!

Buckeye Fudge Recipe

  1. Peanut Butter Layer – Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy.

  2. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly. Grease an 8-9 inch pan with butter or line with parchment. Transfer the peanut butter fudge mixture to the pan and press into the pan.

  3. Chocolate Layer – Combine the milk, the chocolate, and the butter in a medium-size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Pour over the peanut butter fudge.

  4. Let cool on the counter for at least 4 hours before cutting, or chill in the refrigerator. Slice into bite-size servings and store in an airtight container in the refrigerator for up to a week.

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Buckeye Fudge

4.61 from 51 votes
Buckeye Fudge is what happens when you combine creamy peanut butter fudge with smooth, rich, dark chocolate fudge.
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Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Course: Dessert
Servings: 48 1-inch squares

Ingredients 

  • Peanut Butter Layer:
  • 1 cup butter
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 3 1/2 cups powdered sugar
  • Chocolate Layer:
  • 7 ounces sweetened condensed milk 1/2 of a 14 ounce can
  • 1 1/2 cup dark or semi-sweet chocolate chips
  • 2 tablespoons butter

Instructions

  • DIRECTIONS for the microwave:
  • Peanut Butter Layer – Combine the peanut butter, butter and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly. Grease an 8-9 inch pan with butter or line with parchment. Transfer the peanut butter fudge mixture to the pan and press into the pan.
  • Chocolate Layer – Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Pour over the peanut butter fudge.
  • Let cool on the counter for at least 4 hours before cutting, or chill in the refrigerator. Slice into bite size servings and store in an airtight container in the refrigerator for up to a week. Enjoy!
  • DIRECTIONS for the stove-top:
  • Peanut Butter Layer – Combine the peanut butter, butter and vanilla in a medium size saucepan over medium low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
  • Chocolate Layer – Combine the milk, the chocolate and the butter in a medium size glass bowl over a simmering pan of water and allow it to slowly melt while stirring occasionally. Once it has fully melted, stir until smooth. Pour over the peanut butter fudge.
  • Let cool on the counter for at least 4 hours before cutting, or chill in the refrigerator. Slice into bite size servings and store in an airtight container in the refrigerator for up to a week. Enjoy!

Notes

The fudge will set up at room temperature in a few hours. It is sliceable and perfect that way. Personally, I preferred mine cold and served it from the refrigerator. I’ve listed the fudge as 48 servings. However, I liked my bites sliced even smaller, (this fudge is rich!) so it really turned out to be closer to 80 little bite-size squares for my family. I’ve found that the layers of fudge will sometimes separate if you attempt to slice it while it is super cold straight from the refrigerator. Set the fudge on the counter and let it warm at room temperature for a few minutes before slicing into bite-size pieces.

Nutrition

Calories: 149kcal · Carbohydrates: 14g · Protein: 2g · Fat: 9g · Saturated Fat: 4g · Cholesterol: 13mg · Sodium: 68mg · Potassium: 83mg · Sugar: 13g · Vitamin A: 145IU · Vitamin C: 0.1mg · Calcium: 19mg · Iron: 0.5mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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{originally published 10/23/14 – recipe notes and photos updated 12/3/19}

 Buckeye Fudge is the best of both worlds! Creamy peanut butter meets chocolate in this easy treat. - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Paula says

    This looks like just the thing for my holiday dessert trays! One question, though, do the two layers come apart in any way as you try and cut them? Thanks for posting such an easy and yummy recipe.

    • Mary says

      The fudge held together really well, Paula. I half expected to deal with layers popping apart when it was cold straight out of the fridge, but they didn't do that.

    • Anonymous says

      I made this over the weekend. It's very rich so my suggestion would be to slice it in very small servings. A little goes a very long way. I had to be very careful when slicing because the top and bottom wanted come apart. If you are careful and take your time you can keep them together. Thanks for sharing this recipe ~ Regards, Carole Galeazzi

  2. Paula says

    Great, good to know. (I have had an occasional problem with layered candy, and some splitting of these layers when cutting.) Looking forward to having a treat with the two flavors!

  3. Anonymous says

    My sis was a pastry chef and used to make these. She would put very finely crumbled graham crackers into the peanut butter part as well. Don't know how much she put, but it definitely made a very positive difference!

  4. Anonymous says

    This tastes solo good but I had a problem with the chocolate fudge portion being very runny… more like a pudding almost. It tastes great but it wouldn't set right.. I think I'll try and add some powdered sugar next time to thicken it a bit

    • Mary says

      That's very strange. I've never had that happen and I've made this several times now. In the fridge, the chocolate layer should set almost completely firm. You can reduce the amount of sweetened condensed milk (you only used HALF the can, right?) and that will firm it up more. Or you could just use melted chocolate chips on their own. Personally, I wouldn't mess with adding powdered sugar to the chocolate layer. I hope that helps!

    • Unknown says

      If you need to thicken chocolate, don't add powdered sugar, add cocoa. If you add sugar, you're just sweetening the mix. Powdered cocoa will keep it chocolate while balancing the liquid.

  5. Anonymous says

    Tried this one today! Really pleased with how it came out other than it being too sweet (an error on my part, haha). I might make it again depending on whether or not the others at home like it. Thank you for this recipe! 🙂

  6. Anonymous says

    We mad this yesterday exactly as you have it listed and it is soooo good! We did the mircrowave method. Definitely a keeper!!

  7. katy says

    Made this today – yum! I did have a bit of a problem with the peanut butter layer being way too thick – it was the consistency I would want for regular buckeyes, but not for fudge. I added 1-2 tbsp of hot water (milk would probably work too) and beat it in, which helped the PB fudge become more of a pourable consistency. Also, to prevent separation of the layers, I swirled the chocolate and PB portions together before pouring into the pan. This was so easy – thanks!

  8. Anonymous says

    Just made but boy is my PB layer soupy! Added extra powdered sugar so we will wait and see! Its gonna be awesome even id i have to use a spoon! Lol!

    • Mary says

      I haven't noticed much grease when I've made this. Did you use a standard peanut butter or a natural variety? You might want to blot some of the grease off of the fudge with a paper towel before pouring the chocolate. Hope it turns out perfectly for you!

    • Mary says

      Nothing should be swimming in butter. 2 sticks of butter = 1 cup. When everything has melted in the microwave, stir it together until it is smooth and creamy and then add the sugar.

      • haz says

        hi i had the same problem 90 sec for the peanut butter and butter it was like soup i started over and microwaved for only 30 sec perfect chocolate and milk for 60 sec perfect not all microwaves are the same .well the end result very good.

  9. Anonymous says

    Does anyone know the carb, sugar and calorie count for this???? I would love to make this for my family!!! I would also like to sample this tasty treat but I am a type 2 diabetic and would need to adjust my meds for this. Thank you if anyone can help or answer.

    • Lynn says

      As a diabetic, when I need to figure out carbs and stuff I go to the MyFitnessPal website and do the “create a recipe” feature. You put in all the ingredients and then how many serving pieces you cut it into and it’ll break it down for you!

  10. Stacy Schneider says

    I wish I would have known the trick of swirling the layers together. I made this yesterday with my daughter to send to family in Oregon and when I cut the first piece the top chocolate layer came completely off the peanut butter layer. Then, the peanut butter layer was super crumbly when I kept cutting. I have no idea what I did wrong.Both layers looked thick and just fine before I cooled them. Bummer 🙁

  11. Chel says

    I doubled it and it turned out perfect. I did the microwave version and chilled it in the fridge. No separation. I used unsalted butter and it got rave reviews. It is VERY rich, so small slices is a must. Thanks for this simple and tasty recipe!

  12. Tiffany says

    Thanks for sharing. I doubled the recipe and did the stovetop version. It was a big hit at a work party!

  13. Linda Parshall says

    Can you tell me how long this will keep in the refrigerator. Would like to make ahead of time for Christmas which is exactly 2 weeks away. Thank you in advance.

  14. Michelle says

    Made this recipe for teacher presents last night and it turned out perfectly. I doubled the recipe and had no problem. So good. My kids now say I have to make it for them. Thank you!

  15. Pamella Dolney says

    I think I would like it better using chopped pecans instead of chopped peanuts. And sprinkle course sea salt on top with the pecans.

  16. Laurie says

    I couldn’t wait to make this and it was simple and absolutely hit the spot. I have made it for friends also. I can’t wait to make it for the holidays.

  17. Annie says

    The recipe came together perfectly. I followed the directions and am very happy with the results. The only thing I did that was not specified in the directions (not sure if it was different from anyone else) was use my kitchen aid mixer to mix in the powder sugar. It smoothed the lumps out in the sugar and mixed the peanut butter into the right consistency for the dough. Thank you for posting this recipe. It is delicious!

  18. Walt Finch says

    Question regarding the sweetened condensed milk. Bought a 14 oz. can however when I measured it in to 7 oz, it took almost thhe complete can. Is this a volume/weight issue?

    • Mary says

      I measure it by weight every time and it should be exactly half the can. If it’s slightly less (I’ve found the generic cans are often off by a couple ounces, no clue why) I split it 6.9 or however it measures to make it half a can for each recipe I’m making.

  19. Felice Lupien says

    A friend of my daughters made this and sent some home for us it was delicious creamy and not too sweet just yummy ,,,, i have the recipe now i will make it for the holidays thank you,,,, try this i know you will enjoy it.

  20. Nina says

    Made these for my husband and he loved them. Way too much sugar to keep at home to “snack on”, so I brought them into work and my colleagues gobbled them up.

    Definitely a special occasion kind of treat or something to make when you are hosting/attending a party. Dangerous tray of goodies to have lying around the house 😉

  21. Christine says

    OMGosh I can’t wait to make this! Thanks for the recipe. I love buckeyes but don’t want to roll and dip them either.

  22. Rachel Topp says

    Tried this recipe and it didn’t work out. The peanut butter fudge had way too much butter so it never set. Ruined the whole thing..

  23. Uvmshell51 says

    When I made Buckeyes last year for the 1st time-I found them to be too sweet. My second batch I cut the conf sugar by a cup and stirred in a cup of peanut butter powder-more peanut butter taste and not as sweet.

  24. Joan says

    Peanut butter, butter and sugar mixture seemed a little soupy. Set in fridge to harden some before adding chocolate layer. Is this normal?

  25. Tiffany says

    You say it serves 48 but the pan used in the video made 24 pieces. So should I be using a 9 by 13 pan instead? Just curious

    • Mary says

      That should work fine. You might want to double the chocolate ingredients in order to have enough for top and bottom layers. If you do try it, let me know how it works!

  26. Pam says

    Love Buckeyes but for this 25 year Ohio transplant and novice cook these are PERFECT! Heading to the kitchen right now!

  27. Connie says

    Can you just make the peanut butter layer without the chocolate layer? I’ve already made 3 pans with the choc., but the last one didn’t seem to be enough to cover the whole thing, so I kind of made a swirl fudge. Hope it taste ok…..What do you think?

    Connie

  28. Connie says

    I sent a comment earlier today. Haven’t heard back from you. Would this be good without the chocolate on top? I already made 3 pans with the chocolate, but I have a few people who don’t like chocolate.

  29. Deborah says

    Made this today and all was fine until I made the chocolate part … Is it suppose to be runny ? …. Little concerned it may not set up .. I doubled the batch and did the measurements exactly

  30. Marge says

    I thought it would be great. I love buckeye candy, hate making the balls. I made this fudge and it was runny. I add more sugar than later marshmellow cream. Ended up throwing in the trash.

  31. Candace says

    This is SO darned good, Mary! I made a double batch for my neighborhood baskets – it’s been a huge hit! Sure is a lot easier and just as tasty as the individual Buckeye’s I’ve made every year until now!
    Cheers!5 stars

  32. Linda says

    Can you please tell me what I did wrong because the chocolate split away from the peanut butter after being in the refrigerator for 4 hours. Thank you!

  33. Jane says

    It’s really good and I’ve given it away to the P.O. staff and to 6 friends/neighbors. So far though, I seen to like using the mini chips better than the regular size and the dark chocolate don’t seem to mix well with the 2 TB of butter. Is the chocolate content too high? PS – I’m also from OHIO (buckeye state)5 stars

  34. Kim says

    My chocolate layer turned into a grainy mess. Followed the double boiler directions. Hoping it will set up, but not sure what happened. The peanut butter layer was better but still grainy, not creamy/shiny like in the pictures.3 stars

  35. Brenda says

    This fudge and just the peanut butter one are excellent. Made them last night.bso quick and easy. Set up great. Thank you for sharing your recipes. I l9ve them.5 stars

  36. Jeanne says

    Wow, what a treat! Had never heard of Buckeye, much less buckeye fudge. Made it for the first time last night following your microwave directions exactly. I can never have “too much” butter, but the thought of using almost a pound of sugar scared me nearly to death. Well, it was worth it!5 stars

    • Joyce says

      Seems like a very easy recipe for buckeye fudge. Saves rolling all those little balls and dipping them. Love to try it. Thanks!!4 stars

  37. karol davis says

    The peanut butter layer had oil layer on top after I put it in pan & frig!! My mixture wasn’t as stiff as you’re video!!!

  38. Kim says

    Have made this multiple times and everyone LOVES it. They think I spend a lot of time at the stove 😉 and I just can’t bring myself to tell them how easy it is to make 🙂5 stars

    • Mary says

      I haven’t tried that myself, but I bet it’s delicious with the chewy nuts in the fudge. I would add a little extra peanut butter, just to make sure that when it melts there will be enough liquid in the mixture.

  39. Katherine Gaugler says

    I made this twice now. My 17 yr old son ate the first batch while I was sleeping. So I was at it again in the morning.. It was 2 perfect batches. We love this fudge. I am sure I will be making a third batch by the Wednesday. Its only Sunday! Thanks for this recipe!5 stars

  40. Kuesh says

    Mine didn’t turn out. Grease laid on top. And as I thought, you only used a half cup of butter. The recipe called for 1 cup. Needless to say, didn’t work by following the recipe.2 stars

    • Mary says

      I slice it SUPER tiny for my family, to make the pieces truly bite-size. However, for the video purposes, I skipped all the extra slicing. You can certainly cut it into 16 squares and serve it that way, but those will be fairly large pieces of fudge. (Not bite-size)5 stars

  41. Sarah says

    Just to be 100% sure… unsalted butter, correct? I believe that’s the baking rule unless stated? Going to make this for our big OU-Texas game this weekend 😍 (but born and raised Ohioan living in Oklahoma with a die hard Sooner husband 😉) so happy to find a recipe with no rolling those tiny Buckeye balls!! 🎉

    • Mary says

      Typically, people will note if it is unsalted butter. As a general rule for me personally (and the recipes on this particular website) I use salted butter. Enjoy!

  42. Rosemary Pickersgill says

    Question for the Buckeye Fudge
    After making the fudge and slicing it, can it be put in freezer for month or two, then taken out and put in refrigerator for up to a week?

  43. TONYA R. KNOUFF says

    CAN U USE FAT FREE CONDENSED MILK IN THIS RECIPE?…AND CAN A 9 X 13 PAN WORK AS WELL TO MAKE SMALLER PORTIONS?

  44. Jim says

    Question – the condensed milk is 14 oz net weight can. Is the 7 oz liquid weight? 7 oz liquid weight is more than half of the 14 oz can.

  45. Diane Allen says

    Just made this. So good and so easy!

    I used an 8 X 8 pan. Anything larger and fudge won’t be nice and tall.

    Thank you

  46. B-Jane says

    I made this and got RAVE reviews! Will be shipping this out in the mail for the holidays. Do you have any recommendations on how best to do that?

    • Mary says

      As long as you’re shipping to cool climates, it will be fine. For storing, freezing, (and/or shipping fudge) I typically wrap a section of fudge in parchment and then tuck that into a freezer ziploc bag, pressing the extra air out.

  47. Suzan says

    I just found this amazing recipe. I have two questions. Can the recipe be doubled and be put in a 9×13 pan? Can I pour the chocolate layer and swirl in the peanut butter layer? Blessings to everyone this holiday season.

    • Mary says

      Yes, this can be doubled easily for a 9×13 pan. This particular recipe won’t work to swirl the two together, because the fudge layers are firm when you press them into the pan, not liquid chocolate.

  48. April says

    Directions say 1 cup of butter to the peanut Butter mixture but the video shows you only using 1 STICK which is only a HALF cup butter. How much butter do you use in the peanut Butter mix?

  49. M’Liss says

    I have made this recipe several times, it tastes great. I am struggling with the lumps the powered sugar forms when it’s combined with the peanut butter mixture. I spend a huge amount of time trying. To smooth out the lumps with a spatula. I have added a little at a time & even sifted small amounts at a time & still, the lumps! What am I doing wrong? Please help!!5 stars

    • Mary says

      Is it possible that the peanut butter mixture is cooling before stirring in the powdered sugar? Honestly, I’ve never had issues with that. (I just re-watched the video to make sure though. I do understand your frustration!) I’m guessing that using an electric mixer might help with that though.

    • Jennifer says

      I placed my peanut butter mixture back over the low heat because I was having the same issue. Then I used my spatula to work through the lumps and I got through them pretty quickly.

      And sifting would definitely work too, but I didn’t think of that u til after I got the sugar added.5 stars

  50. Brooke says

    I have already made your recipe exactly as given above, and it was a huge hit! Simple and SO delicious! It’s my new fav! I do have a question. If I were to make this but replace the butter with margarine, would it still set correctly? Would it be a softer set or just a runny mess? Just wondering for times like now when I don’t have butter and I don’t want to go to the store but yet I want my buckeye fudge!5 stars

  51. Robin says

    So is the above recipe a half or full recipe? If you use a cup of butter, do you use 2 cups peanut butter and 6 cups powder sugar?

  52. Eve says

    Awesome! Made this tonight for Christmas! I had to add a little more powdered sugar to the peanut butter part for it to set up good and used a bigger pan for smaller pieces this is really rich! Thanks for a nice and easy recipe will be doing this again!5 stars

  53. Vicki Skonieczny says

    Mary,
    I just made this fudge today and it is so simple and tastes amazing. I, too, did not want to be bothered with rolling the Buckeyes this year and what a perfect solution. It does taste exactly like the traditional candy, but it was in the pan and into the fridge in 20 minutes. This will now take the place of rolling those tasty little Buckeyes. Simple really is best! Thanks for sharing this great recipe. Merry Christmas to you and your family.5 stars

  54. Sandy says

    This is a wonderfully simple recipe, and the fudge is to die for. Using a double boiler to make the chocolate layer is easier than using a glass pan over a pan of simmering water. I can’t wait to serve this to my family!5 stars

  55. Maria says

    I’m confused about the yield on this, if the recipe as written fits a 8×8″ pan, then wouldn’t it yield 64 1″ square pieces? Just trying to plan whether I need to double the recipe or not. Thanks.

    • Mary says

      You are correct that if you are very precise with your cuts, it will be (64) 1-inch pieces. Mine cuts are never exact, so it’s somewhere in between 48 and 80 pieces depending on how small I slice the fudge.

  56. Bonnie says

    This looks and sounds terrific. Someone asked about substituting margarine for butter. Would it turned out the same. I rarely buy butter that is why I’m asking. Thanks.

  57. Tina says

    I just made the peanut butter fudge just like the recipe said. But for some reason the peanut butter fudge is to soft. Can’t figure out what I did wrong it was really creamy when I put it in the pan so I finished up and put it in the fridge. Tried to slice it but it still seems to soft. 😭

  58. Crystal Fairfield says

    Just made this and chilled in the fridge for about 2 hours. Tried to slice out a piece to try and the peanut butter mixture completely crumbled under the chocolate. It was very nice and creamy to start…Will this not be an issue once it warms to room temperature or did I do something wrong? 😕

  59. Martha says

    I tried this recipe yesterday but was disappointed , the chocolate layer did not adhere to the peanut butter layer, when I tried to slice it into squares it came apart in two layers! Taste is good but very sweet.3 stars

  60. Mark simmons says

    I made this the other day and mine came out very soft not hard like the one in the video. Did i miss a step or two or did I not do something right? I done everything according to the recipe shown.

  61. Barbara says

    Made this for Christmas Eve. The peanut butter part did not set…. is the recipe correct where it says 1 cup butter?

  62. Mindy says

    I made this tonight and I had to make my own sweetened chocolate : (1 & 1/2 cup of unsweetened powdered cocoa + 3/4 cup & 2 tablespoons of sugar + 6 tablespoons of butter) Came out perfect!5 stars

  63. PC says

    the recipe is too oily for my taste., its just too much butter. I can see why people like it but I try to be a bit healthier when I make dishes.

  64. April says

    Amazing! This came out perfect. I used evaporated milk with brown sugar to substitute for the sweetened condensed milk. I’m afraid if will be making this way too often.5 stars

  65. Jules says

    I hate to state/ask the obvious, but to those who are stating the peanut butter portion didn’t set right – are you sure you used butter, and not margarine or another “butter-like” product? This turned out phenomenally well for me and all aspects set perfectly, so I’m wondering what (perhaps) could have been done differently by those whose finished product didn’t set. Thanks for the recipe!5 stars

    • Mary Younkin says

      I’m thrilled that you liked the fudge so much and I appreciate your input, Jules. I suspect that people often substitute without even realizing how much it can impact the final result.

  66. angela says

    do you use sweetened peanut butter or unsweetened? And do you use the natural kind with the separated oils or ones like Jif, etc?

  67. Kay says

    So in the microwave, you say to melt it (PB) and then to heat it (chocolate.) Does this mean just use the microwave and set it to 90 seconds or does this mean I am supposed to use the “melt” option on the microwave?? I don’t know if it even makes a difference. But I’m incredibly new at all things baking. Thank you!

  68. Linda says

    Hi Mary, This fudge sounds yummy and I am going to try it. I was wondering if I wanted to make it in a 9×13 pan should I just double the recipe? Have you ever made it in a 9×13 pan? Can’t wait to try it. Thanks for sharing! Linda

    • Mary Younkin says

      The peanut butter fudge is very thick, so it requires a little finessing, Julie. If you use a knife to kind of cut grooves into it before it sets, you can then pour the chocolate fudge over it and it will almost be a swirl. But it will be far too thick to “swirl” with a knife the way you would traditionally marble a candy or cake.

  69. Ron Kilmer says

    Made a double recipe—-was super easy and quick. Put in 9×13…. makes 120 pieces (about 5#)minus 3 testers 😱🥴Had to ask my wife to hide it from me, so good. Lol5 stars

  70. Ann says

    Disappointed. The taste is good but the peanut butter fudge did not stick to the chocolate fudge. The peanut butter was just too much like a buckeye and maybe a little dry. At any rate, a huge mess.
    I would also recommend a larger pan for these, layering two fudge recipes made the fudge a lot thicker.2 stars

    • Mary Younkin says

      Hey Ann, I recommend slicing the fudge at room temperature. It does often separate if sliced straight from the fridge. You can certainly make the fudge in a larger pan though. The thickness is easily adjustable.

  71. Nancy says

    I have made this fudge several times and it is fantastic!!!! The last time I made it, the store only had fat free condensed milk. It definitely does not work well in this recipe. It did not change the taste, it just did not set up as well. Just a note to others so they don’t make the same mistake! LOL!!5 stars

  72. Tonya says

    I am doing something wrong and need help. The peanut butter layer is oily and greasy I cannot get it to set up. I am on my second attempt and decided to try and leave peanut butter layer overnight to set. I have never made this and do not know what I am doing wrong. I have only made marshmallow peanut butter fudge.

  73. Robin says

    Thank you so much, I made this yesterday how yummy, perfect , an amazing recipe!!!!!!!! I am sure it will be a big hit for the holidays. It is a keeper

  74. Jennifer says

    Hi your original recipe says for the choc fudge 1 can condensed milk, 12oz choc chips (2 cups) and 1/4 cup butter. But then further in the recipe it says 1/2 a can of milk, and 1 1/2 cups of choc chips and only 2 tablespoons of butter. With no vanilla. Which one do I use? Thanks!! ALso, can you reduce the amt of powdered sugar if you want it less sweet?

    • Mary Younkin says

      Hi Jennifer, I think I figured out what you’re talking about. The Buckeye Fudge recipe calls for a variation of the recipe for chocolate fudge. That’s why it’s all written out in the recipe card here. The recipe is HALF of the amounts called for in the original and slightly tweaked from there. Just follow the directions in this recipe and you’ll be set. Happy fudge making!

      • Kathy says

        This is probably a silly question, but, should fudge be refrigerated after you’re done? My neice just made us some peanut butter fudge that is delicious 😋. She said we should refrigerate it. I don’t think it needs to be, do you? By the way, I’m going to be making this today!! Can’t wait! Thank you so much and thanks for sharing your recipe!!

  75. Leigh says

    Something went wrong with mine. The peanut butter fudge was runny and never did get harder. Do you know what might have happened?

    • Lori says

      I made this yesterday and have the same basic issue. I almost feel like maybe there’s too much butter in the peanut butter layer? I’m far from an expert so that’s really a guess, but I could see a lot of butter floating on top of the peanut butter before I poured the chocolate on. Maybe that’s how it’s supposed to be, though?!

      • Mary Younkin says

        Depending on the brand of ingredients used, a thin layer of butter will occasionally separate. It typically doesn’t affect the final results. You can blot the oil with a paper towel or simply leave it there. I hope you’re enjoying the fudge, Lori!

      • Jazlyn says

        Did you use margarine or vegetable oil spread? I was reading in the peanut butter fudge recipe that this can cause runny, separating fudge.

  76. Cricket says

    You don’t specify in the recipe the kind of butter (Salted or Sweet), maybe this is way people have success and others do not. Please specify which type of butter to use for this recipe.

  77. Jackie Hachey says

    Would it still set right if you left out the sweetened condensed milk and put a powdered sugar substitute in it? I’m trying to figure out a way to make this “ketoish”.

  78. mary says

    while making the peanut butter fudge when i added the powered sugar and put it in cups at a time there was still little chunks of powered sugar is that okay?

    • Mary Younkin says

      It’s just fine as far as the final result goes and the taste, Mary. However, if you add it slowly while constantly mixing, it will help blend it more completely.

  79. Jordan says

    Hi,

    I tried this last night. It tastes delicious but the peanut butter is very soft compared to the chocolate layer. I can’t cut it into chunks and if I eat a piece my fingers go straight through the peanut butter layer. Any advice on how I could salvage the fudge by resetting?