This peanut butter fudge recipe is the easiest candy you will ever make. No candy thermometer stress, no tricky steps, just a few ingredients boiled together and poured into a pan. It sets into creamy, rich squares that melt in your mouth, and it tastes like the fudge from a candy shop.
I first made this peanut butter fudge recipe when I needed a last-minute gift and had almost nothing in the pantry. Sugar, butter, peanut butter, and a jar of marshmallow creme turned into the gift everyone asked about. Now I make it every Christmas, and I always double the batch, because one pan never survives the week.
Quick facts: This peanut butter fudge recipe takes 15 minutes at the stove, then needs about 2 hours to set, and makes 36 small squares.
Making a holiday cookie box? Pair this fudge with my gingerbread cookies recipe and my chocolate peppermint cookies recipe. Save it to your Christmas Candy board on Pinterest.
Why You’ll Love This Peanut Butter Fudge Recipe
- Truly foolproof. The marshmallow creme keeps it smooth and creamy, so it never turns grainy the way old fashioned fudge sometimes does.
- No oven. A no-bake recipe, which means no oven time during the busiest baking weeks.
- Feeds a crowd. Cut it into small squares and it makes 36 pieces.
- Gift ready. It gifts beautifully and keeps for weeks.
Contains peanuts and milk.
Ingredients for Peanut Butter Fudge
- 2 cups granulated sugar
- ½ cup unsalted butter
- ⅔ cup evaporated milk
- 1 cup creamy peanut butter
- 1 jar (7 ounces) marshmallow creme
- 1 teaspoon vanilla extract
- 1 pinch salt
Ingredient Notes
- Peanut butter: Use creamy, no-stir peanut butter. Natural peanut butter separates and makes oily fudge.
- Evaporated milk: Use evaporated milk, not sweetened condensed milk, which would change the recipe completely.
- Marshmallow creme: The secret to smooth, creamy fudge that never turns grainy.
How to Make Peanut Butter Fudge
This peanut butter fudge recipe takes 15 minutes at the stove and then just needs time to set. The only rule is to stir constantly while it boils.
Step 1: Line the pan
Line an 8×8 inch pan with parchment paper, leaving overhang on two sides. This lets you lift the whole slab out for clean cutting later.
Step 2: Boil the sugar mixture
Combine the sugar, butter, and evaporated milk in a medium saucepan over medium heat. Stir constantly until the butter melts and the sugar dissolves, then bring to a full rolling boil. Boil for 4 to 5 minutes, stirring the whole time, until the mixture reaches 234 degrees F on a candy thermometer if you have one. No thermometer? Use the cold water test: drop a little of the syrup into a bowl of cold water, and it should form a soft ball that flattens between your fingers. Land O’Lakes explains that this soft-ball stage, about 235 to 240°F, is the stage for fudge.
Step 3: Stir in the peanut butter
Take the pan off the heat. Add the peanut butter, marshmallow creme, vanilla, and salt. Stir vigorously until everything is smooth and glossy, about 1 to 2 minutes. Work quickly, because the fudge starts to set as it cools.
Step 4: Pour and set
Pour the fudge into the lined pan and smooth the top with a spatula. Let it cool at room temperature for at least 2 hours, or in the fridge for 1 hour, until fully firm.
Step 5: Cut and serve
Lift the slab out using the parchment overhang. Cut into 36 small squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Why This Recipe Works
Marshmallow creme is the secret to this peanut butter fudge recipe. It adds sugar and egg white proteins that stop large sugar crystals from forming, which is what makes grainy fudge. Boiling the sugar mixture to the soft-ball stage gives the fudge its firm but creamy structure. And because the peanut butter goes in off the heat, it stays smooth and does not separate or turn oily.
Tips for the Best Peanut Butter Fudge
- Stir constantly while boiling, or the milk solids can scorch on the bottom.
- Do not skip the full 4 to 5 minutes of boiling, because under-boiled fudge will not set.
- Use creamy peanut butter, not natural peanut butter, because natural peanut butter separates and makes oily fudge.
- Cut with a hot, dry knife for the cleanest squares.
- If the fudge feels too soft after 2 hours, chill it for another hour before cutting.
Variations
Chocolate peanut butter fudge
Spread 1 cup of melted chocolate chips over the fudge before it sets, and chill until firm. It tastes like a giant peanut butter cup.
Crunchy peanut butter fudge
Use crunchy peanut butter instead of creamy, and fold in ½ cup chopped roasted peanuts. It adds a salty crunch that suits the sweetness.
Sea salt peanut butter fudge
Sprinkle flaky sea salt over the top before it sets. The salt makes the peanut butter flavor pop and balances the sweetness.
What to Serve With Peanut Butter Fudge
Fudge is a treat on its own, with coffee or a glass of cold milk. For gifting, layer the squares with parchment in a tin. It looks beautiful on a holiday dessert board with my gingerbread cookies recipe, my dutch apple pie recipe is another holiday classic in our house, and my pumpkin bars recipe is the bake that shares the dessert table with this fudge every Christmas.
How to Store Peanut Butter Fudge
Store this peanut butter fudge in an airtight container at room temperature for up to 2 weeks, with parchment between layers. It keeps in the fridge for up to 1 month, and in the freezer for up to 3 months. Thaw frozen fudge in the fridge overnight before serving, and let it sit at room temperature for 15 minutes so it softens slightly.
Final Thoughts
This peanut butter fudge recipe is proof that the best holiday treats do not have to be hard. A handful of ingredients, one pan, and a little patience while it sets, and you have candy that people will ask you for again and again. Make it, gift it, and keep a few pieces back for yourself.
Frequently Asked Questions
Why is my fudge grainy?
Grainy fudge usually means the sugar was not fully dissolved before boiling, or it was stirred while cooling. Dissolve the sugar completely, boil the full time, and stir only until smooth off the heat.
Can I make this peanut butter fudge recipe without marshmallow creme?
Marshmallow creme is what keeps it smooth, so leaving it out changes the texture a lot. If you must skip it, the fudge will be denser and more like old fashioned fudge, and you will need to watch the boiling time more carefully.
Why did my fudge not set?
It was probably under-boiled. The mixture needs a full 4 to 5 minutes at a rolling boil. If it is still soft after chilling, freeze it for 1 hour and cut it cold.
Can I double this peanut butter fudge recipe?
Yes. Use a larger saucepan and a 9×13 inch pan. Keep the boiling time the same, but stir well so the bigger batch heats evenly.
Do I need a candy thermometer?
No. The marshmallow creme makes this forgiving. A full 4 to 5 minute rolling boil works, and the cold water test (a soft ball that flattens in your fingers) confirms it. A thermometer reading 234 to 240°F is the most exact.
Can I use natural peanut butter?
I do not recommend it. Natural peanut butter separates and can make the fudge oily. Use a creamy, no-stir peanut butter.
How do I cut fudge into clean squares?
Chill the fudge until it is completely firm, lift it out with the parchment, and use a sharp knife, wiping it clean between cuts.
Can I freeze peanut butter fudge?
Yes. Wrap the squares tightly and freeze for up to 3 months. Thaw overnight in the fridge and let it sit at room temperature for 15 minutes before serving.
Ingredients
Equipment
Method
- Line an 8×8 inch pan with parchment paper, leaving overhang on two sides. This lets you lift the whole slab out for clean cutting later.
- Combine the sugar, butter, and evaporated milk in a medium saucepan over medium heat. Stir constantly until the butter melts and the sugar dissolves, then bring to a full rolling boil. Boil for 4 to 5 minutes, stirring the whole time, until the mixture reaches 234 degrees F on a candy thermometer if you have one. No thermometer? Use the cold water test: drop a little of the syrup into a bowl of cold water, and it should form a soft ball that flattens between your fingers. Land O'Lakes explains that this soft-ball stage, about 235 to 240°F, is the stage for fudge.
- Take the pan off the heat. Add the peanut butter, marshmallow creme, vanilla, and salt. Stir vigorously until everything is smooth and glossy, about 1 to 2 minutes. Work quickly, because the fudge starts to set as it cools.
- Pour the fudge into the lined pan and smooth the top with a spatula. Let it cool at room temperature for at least 2 hours, or in the fridge for 1 hour, until fully firm.
- Lift the slab out using the parchment overhang. Cut into 36 small squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Notes
Boil a full 4 to 5 minutes.
Use creamy, not natural, peanut butter.
Cut with a hot, dry knife.
Contains peanuts and milk.
Keeps 2 weeks at room temperature, 1 month in the fridge.
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