Prize-Winning Peanut Butter Fudge

A county fair champion from Appalachia shares one of her most popular recipes

Photo: courtesy of 83 Press

This has become one of my most-requested desserts, both in person and on the internet. Many of my followers on social media have made it for their families and friends. If you haven’t made it yet, give it a try. I hope you love it, too. —Linda Skeens, from her new cookbook, Blue Ribbon Kitchen

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  • Prize-Winning Peanut Butter Fudge

    • 1 stick butter

    • 12-oz. can evaporated milk

    • 4 cups white sugar

    • 1 cup packed brown sugar

    • 7-oz. jar marshmallow crème

    • 1 tsp. vanilla extract

    • 16-oz. jar peanut butter


  1. Grease and line with foil a 9×13-inch pan. 

  2. In a large saucepan, bring butter, evaporated milk, and sugars to a boil, stirring frequently; boil for 7 minutes, continuously stirring. Remove from heat and add marshmallow crème, vanilla, and peanut butter. Stir until mixed well. Pour into the buttered pan. Refrigerate until firm, about 4 hours. Cut into squares.

Excerpted from Blue Ribbon Kitchen: Recipes & Tips from America’s Favorite County Fair Champion by Linda Skeens. Copyright 83 Press, 2023