This peanut butter fudge recipe makes an irresistible creamy and light fudge. This recipe will satisfy your sweet craving. Everyone enjoys this recipe, so make a double batch. Another favorite is peanut butter cookies.
The best part is that this sweet treat is so easy to make. You probably have the ingredients in your pantry.
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Recipe Ingredients
Granulated sugar: Sugar adds sweetness to the fudge.
Milk: Milk adds to the creaminess of the fudge.
Peanut butter: The peanut butter should be “regular” smooth peanut butter for this recipe. If the peanut butter needs to be stirred, it will not work in this recipe. However,
Marshmallow creme: Adds both sweetness and a soft, gooey smoothness.
How to Make Peanut Butter Fudge
Prepare an 8″ x 8″ pan with a foil or parchment paper lining.
Next, measure the peanut butter and open the lid of the marshmallow creme.
In a saucepan, bring sugar and milk to a boil.
Boil for three minutes.
Then, stir in the peanut butter and marshmallow creme.
Once combined, quickly pour it into the prepared pan.
Transfer the pan to the refrigerator to chill until set, approximately one hour.
Cut the peanut butter fudge into one-inch squares after it has cooled completely.
This recipe comes together in just a few minutes. You will want to keep the ingredients on hand for a quick treat, parties, holidays, etc.
Peanut Butter Fudge
Ingredients
- 2 cups Grandulated sugar
- ½ cup milk
- 1⅓ cups Peanut butter (smooth)
- 7 ounces Marshmallow creme
Instructions
- Prepare an 8" x 8" pan with a foil or parchment paper lining.
- Next, measure the peanut butter and open the lid of the marshmallow creme.
- In a saucepan, bring sugar and milk to a boil.
- Boil for three minutes.
- Then add peanut butter and marshmallow creme.
- Mix well.
- Once combined, quickly pour it into the prepared pan.
- Transfer the pan to the refrigerator to chill until set, approximately one hour.
- Cut into one-inch squares.
Nutrition
Frequently Asked Questions
How do you store fudge? You can store fudge for up to one week in an airtight container on the counter, at room temperature, or in the refrigerator. Fudge can be stored in the freezer for up to two months. Be sure to thaw before serving.
What type of peanut butter can I use? Regular peanut butter such as Jif or Skippy. Peanut butter that needs to be stirred will have the best results.
Can marshmallows be substituted for Marshmallow Creme? You could use melted marshmallows. However, the results are not great. Marshmallow Creme is the easiest and best way to make this peanut butter fudge.
More Peanut Butter Recipes:
See you soon,
Kippi
Ps. You can find this post shared on Between Naps on The Porch.
Sunday 28th of December 2025
Should you have added vanilla?? Mine was dry. Tasted good, but was very dry.
J rhodes
Friday 19th of December 2025
Went to make this recipe and did not go well. There is a lack of information that would be helpful for candy making. First, what temperature do you use to heat the milk and sugar to? Once boiling, what temperature do you have it set on? Once it boiled I boiled on high for 3 minutes like stated. The texture is awful so I didn’t continue. After about 2 minutes the texture started getting dry so I knew it was overcooked. Do you add the marshmallow cream and peanut butter while still on the heat or do you remove from heat?Please update with proper temps, etc. I think this could be a great recipe otherwise.
Beverly
Monday 15th of December 2025
Sorry to be giving this recipe 1 star but for me, this was an epic fail. Not a nice texture once set and a bit crumbly. The appearance of the fudge was not enticing. A waste of some very expensive ingredients.
Sunday 14th of December 2025
Would this work well with some chocolate chips mixed in with the milk mixture?
Natasha
Saturday 29th of November 2025
I love the sound of this peanut butter fudge!! I would love it if you stopped by and shared this at my new Serenity Saturday Link Party xx www.serenityyou.com