Saltine Peanut Butter Fudge

This fast and simple recipe yields tasty peanut butter fudge with a surprising "nut-like crunch" that will confound all who try to guess what it is! It is also very inexpensive to make, because it does not require butter or nuts!



  • 2 cups sugar
  • 1/2 cup milk
  • 5 Tbsp. creamy peanut butter
  • 7-oz. jar marshmallow creme
  • 24 saltine crackers, broken into small pieces (but not crushed)


Mix sugar and milk in a saucepan and bring to a boil. Cook for 5 minutes, stirring occasionally to prevent scorching. Place all remaining ingredients in a bowl. Pour hot mixture over them and mix thoroughly. Pour into a buttered or sprayed pan (I use 2 pie tins). Let cool in refrigerator. Cut and enjoy! Ask folks to guess what makes the subtle crunch!

Note: I have stirred in a handful of semi-sweet chocolate chips just before pressing into the pan, for a nice change. It makes a marbled look and has a flavor similar to a peanut butter cup.

Servings: varies by size cut
Time:5 Minutes Preparation Time
5 Minutes Cooking Time

Source: Tennessee Farm Bureau Members Magazine

By Shawna from Paris, TN

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

September 16, 20090 found this helpful

Sounds quick for kids can I melt marshmallows if I do not have marshmallow creme thanks. soon time to feed winter birds. lol

Reply Was this helpful? Yes
September 17, 20090 found this helpful

It is very quick! Don't know if melted marshmallows would work, worth a try, though!

Reply Was this helpful? Yes
September 21, 20090 found this helpful

Please help. I tried this recipe. It sounded great. I followed it to the letter. It was a horrible mess. Sticky and gooey. Not able to cut it at all. Refrigerating it did not make it firm.

Reply Was this helpful? Yes
September 30, 20090 found this helpful

Spoostad, I can't guess what might have gone amiss. I double-checked the recipe and it is typed out the same as I have made it several times. Just troubleshooting; did the sugar and milk come to full boil? I think that, and the cooking of the sugar and milk for 5 full minutes is what makes it set up. Not enough cooking time for these two ingredients is the only thing I can think of that could make it gooey without getting firm.


I do keep mine in the fridge after making, because it sets up faster. But it always starts to firm up within minutes. This does make a somewhat "softish" fudge, but it is definitely firm enough to be cuttable when I make it. Sorry it didn't work out for you. I feel guilty that my thrifty recipe caused someone to lose money and food!

Reply Was this helpful? Yes

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

In This Page
< Previous
Food and Recipes Recipes Baking & Desserts Candies FudgeSeptember 14, 2009
Halloween Ideas!
Ask a Question
Share a Post
Better LivingBudget & FinanceBusiness and LegalComputersConsumer AdviceCoronavirusCraftsEducationEntertainmentFood and RecipesHealth & BeautyHolidays and PartiesHome and GardenMake Your OwnOrganizingParentingPetsPhotosTravel and RecreationWeddings
Published by ThriftyFun.
Desktop Page | View Mobile
Disclaimer | Privacy Policy | Contact Us
Generated 2022-10-13 09:28:34 in 985 msecs. ⛅️️
© 1997-2022 by Cumuli, Inc. All Rights Reserved.