Caramel Peanut Butter Fudge

Pictures and text by Lindsey Johnson

Oh…you guys.  I feel like I’m on a roll with my candy making adventures.  This time it’s delectable caramel peanut butter fudge that is lit’rally the love child of soft, chewy caramel, and rich, creamy peanut butter fudge.

So this caramel peanut butter fudge is good.  Reeaaalllly good.  So good, in fact, that it disappeared rather quickly.  Actually, I’ve never seen my kids (and my husband) devour something I made with such enthusiasm. I jotted a little mental note to myself to make a double batch next time.  If you love peanut butter, you will totally love this fudge.  The best part is the sprinkling of coarse sea salt on top.  Perfect balance of salty and sweet.  (Stop licking the screen, please.)

Caramel Peanut Butter Fudge
Recipe type: Dessert, Candy
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: about 40
The perfect marriage of chewy caramel and creamy peanut butter fudge.
  • 4 oz. (1 stick) unsalted butter
  • 2 cups brown sugar, packed
  • ½ cup milk
  • ½ cup corn syrup (or brown rice syrup)
  • ½ cup smooth peanut butter
  • 1 tsp. vanilla extract
  • ¼ tsp. sea salt, plus a little more for sprinkling the top
  • ½ cup chopped peanuts
  1. Melt the butter in a 3-4 quart pan until it starts to foam and turn light golden brown.
  2. Add the brown sugar, milk, and corn syrup. Bring to a boil and turn heat to medium. Cover with the lid and cook, without peeking, for 5 minutes. Remove lid, being careful not to drop any water back into the pan.
  3. Attach a candy thermometer to the side of the pan and cook until it reaches the softball stage, about 236 degrees F. Remove from heat and add the vanilla extract (it will bubble up, so step back), the peanut butter, and sea salt. Stir briefly and let stand, off the heat, until it cools to 120 degrees F.
  4. Using an electric mixer or stand mixer, beat the fudge until it thickens and loses its sheen. (Be careful not to overbeat, or it will be too stiff to work with.) Beat in ¾ of the chopped peanuts, reserving some for the garnish.
  5. Transfer to a loaf pan lined with buttered foil or parchment paper. Spread to the edges and smooth the top. Sprinkle with the remaining chopped peanuts and a little more sea salt. Let completely cool before cutting into 1-inch squares.

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  1. Please tell me what kind of milk did you use to make your Caramel Peanut Butter Fudge. Whole milk or evaporated milk?

  2. This looks amazing, however I made this and followed directions to a tee and it did not turn out. My mixture was much darker and did not mix well at the end. It separated and I barely beat it with my mixer. I used a candy thermometer as well. The taste is great so I’m not sure why it didn’t turn out. Very disappointed! I was looking forward to making this for the holidays.

    1. Hi Connie! I’m sorry it didn’t work out for you. If you want to email me, I can do some troubleshooting with you. There are so many factors involved with making candy, that’s some days it works, and others it doesn’t. It could be the weather, or the altitude, or differences in ingredients, etc. Anyway, please feel free to email me. I’m really sorry it was a flop. I have those myself on occasion and it’s always frustrating!

    1. Kellie, can you tell me what the fudge was like – too thin, dry, etc? I can help do some troubleshooting. I’m sorry it didn’t work out for you! Candy making is tricky even on the best of days.

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