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Linda Skeens’s Blue Ribbon Peanut Butter Fudge

The blue ribbon queen shares this delicious and easy-to-prepare treat that will be a favorite of the whole family.

Linda Skeens's Peanut Butter Fudge


1 stick butter
1 12 oz. can evaporated milk
4 c. white sugar
1 c. packed brown sugar
1 7 oz. jar marshmallow crème
1 tsp. vanilla extract
1 16 oz. jar peanut butter


1. In large pot, melt butter. Add evaporated milk and sugars; stir until blended.

2. Cook over medium heat until mixture comes to a full boil; boil for 7 minutes, stirring all the time.

3. Remove from heat; add marshmallow crème, vanilla and peanut butter. Stir until mixed well.

4. Pour into buttered 13 x 9-inch pan. Refrigerate until firm. Cut into squares.

Makes approximately 55 squares.

Read Linda’s inspiring story from the February-March 2023 issue of Guideposts!

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