Old fashioned fudge with peanut butter is creamy, rich, exquisite, and easy to make. If you’re a peanut butter lover, this is the recipe for you.
Once you get a taste of this family favorite, you will want to add it to your holiday season menu each year.
The real peanut butter fudge recipe is a hit at parties.
The Best Creamy Peanut Butter Fudge Recipe
Y’all are gonna love this old fashioned peanut butter fudge with marshmallow cream.
It’s delicious any time of year, and I will eat it any chance I get. The dessert is rich, decadent, and melts in your mouth.
We’ve made the recipe for a long time, and the whole family loves it.
Old Fashioned Peanut Butter Fudge Is The Perfect Edible Gift
We love to give the creamy peanut butter fudge as a gift for teachers, friends, and neighbors.
It’s an easy peanut butter recipe to make, and a little bit goes a long way. You can make one batch, and you will be able to share it with several friends and family.
Watch How To Make Homemade Old Fashioned Fudge
Old Fashioned Fudge Recipe with Peanut Butter
This old fashioned fudge recipe with peanut butter is just about as good as it gets when it comes to dessert. It is amazingly delicious.
Around here, I keep the fudge ingredients on hand in case we want to make some on the spur of the moment.
I’ve given away fudge for the holidays to the kid’s teachers, the ladies in the office at school, and neighbors.
And, let me tell you, I am one popular girl for bringing them fudge. Trust me, and they will love you.
What Ingredients Do I Need?
- Evaporated milk (NOT sweetened condensed milk)
- White granulated sugar
- Marshmallow creme
- Vanilla extract
- Creamy peanut butter
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Homemade Peanut Butter Fudge
- Melt butter in a medium saucepan.
- Add the evaporated milk and sugar. Stir and bring to a rolling boil. Place the thermometer in the pan.
- Boil until thermometer reaches 234 degrees.
- Remove from heat and stir in marshmallow creme, vanilla extract, and peanut butter.
- Pour the fudge into a casserole dish and cool for several hours.
This recipe is almost identical to my other peanut butter fudge recipe, with chips.
They are a bit amazing in their own right, but this recipe is a little more peanut buttery and traditional because you’re using the real thing, and it gives more of a peanut butter flavor.
The other recipe uses peanut butter chips and is a little sweeter, but it’s made with the same basic ingredients.
The great thing about these delicious fudge recipes is that you can change them easily. You can add Oreos, Reeses Pieces, or butterscotch chips. They are all really interchangeable and of course, to die for.
You can also double most of these recipes with ease. And, who doesn’t want to double a fudge recipe? Seriously, I’ll take it any time I can get it.
If you decide to double the recipe, make sure you have a large saucepan as it will expand as it cooks.
How To Make Peanut Butter Fudge – Step By Step Instructions
Add the butter to a medium-sized saucepan and let it melt on medium-high heat.
Pour the evaporated milk into the pan and stir it around together.
Add the sugar and stir it together.
Once you get the sugar stirred into the mixture, you can add the thermometer.
I do recommend a thermometer. You’re going to have a better chance of the fudge setting up correctly. That has just been my experience.
I’ve had people ask why their fudge didn’t set up. There can be several reasons.
Altitude can have a lot to do with the fudge setting up properly, or not boiling the mixture long enough can be a problem, and that’s why a thermometer comes in handy.
Fudge is one of those things that can be a little fickle. But, whatever you do, don’t let anything stop you from making the fudge.
If it doesn’t set up, just keep it at home and eat it. It will still taste really good!
Bring the mixture to a full rolling boil and boil for 4 minutes or until the mixture reaches 234-degrees.
If you’re in a high-altitude area, Kraft suggests subtracting 2-degrees off for every 1,000 feet above sea level.
I’m in Florida, and we are literally two feet above sea level, so I am going to keep stirring and cooking until the thermometer gets to 234 degrees.
If you choose to time the fudge instead during your cooking process, just make sure it’s at a full rolling boil before you start the timer. You will time it for four minutes at that point.
To know if you have a full rolling boil, the mixture should still be boiling when stirring. The big bubbles (like the photo above) help create that rolling effect.
Here’s a pic of my thermometer. I bought it on Amazon, and you’ll find the link below in the recipe card. It was only a few dollars.
If you have a good candy thermometer, you will be in good shape.
You will want to get your fudge to the soft ball stage.
This is a great thermometer for candy making, as well.
Note: Be sure not to let the candy thermometer touch the bottom of the pan, or you’ll get an incorrect reading.
If you know how you can do the cold water test to make sure your fudge is done. But, I am not very good at it, so I like to use a thermometer.
Once the temp reaches 234 degrees the sugar crystals should pretty well be smooth, and you won’t even know they are there, other than the wonderful taste.
Once you reach the desired temperature or four minutes, remove the pan from the burner and stir in the marshmallow creme.
I always add the marshmallow creme before the peanut butter. You need all the heat you can get for the marshmallow to melt.
Stir until you don’t see any more lumps.
Add the creamy peanut butter and stir.
For this recipe, I used creamy peanut butter. But, you can use chunky peanut butter if you like nuts in your fudge.
Pour the fudge into a greased casserole dish.
I usually use a 9-inch x 9-inch square pan because I like my fudge super thick. But, you can use up to a 13-inch x 9-inch pan, as well.
Let the fudge cool for several hours and set up.
This is the hardest part of the recipe – the waiting! I always want to dig into this perfect treat. But, I try to hold off and wait for it to set up.
That’s it! Fudge is a delicious dessert any time of year.
Making fudge should always be an easy process, and this recipe keeps it easy. And if you love peanut butter and fudge, you will love this recipe.
More Candy Recipes
- Turtle candy – this is one of those easy desserts that only requires three ingredients and turns out amazing.
- Divinity candy – is a great recipe for giving as gifts. And, it’s just like your grandma made.
- Rock candy – this is a fun recipe to make because the kids love it, and you can make different colors. Just sprinkle some powdered sugar (or called confectioners sugar) over the top, and you’ve got a pretty and tasty treat.
- Creamy orange fudge from Southern Home Express – this is a fun recipe that is sweet and tart.
- Crunchy peanut butter fudge – this is a little bit of a different recipe, and it’s made with crunchy peanut butter for a different texture. It’s wonderful fudge for those that love a little crunch.
- Chocolate frosting microwave fudge recipe – this is a very quick two-ingredient recipe.
- Butter pecan fudge – this recipe has been a huge hit on the blog. It’s made with brown sugar, powdered sugar, pecans, heavy whipping cream, and a few other ingredients for one amazing treat.
- Easy Cookie Butter Fudge from Savory Nothings is a decadent recipe that everyone will love.
How long will Peanut Butter Fudge last?
Peanut butter fudge will last about a week out on the counter and about two weeks in the refrigerator.
Should I put fudge in the fridge?
Fudge is fine on the counter and doesn’t have to be refrigerated. Some people like it cold, but we like it at room temperature around here. Just be sure to keep it in an airtight container.
I’ve actually covered mine with plastic wrap, which works great, but I have a little kitty that likes to get into things if he can smell it. So, we keep it in a sealed container.
Why is my fudge gritty?
Most of the time, when fudge is gritty, the sugar hasn’t dissolved all of the way. The next time you make the fudge, be sure to cook it long enough.
How long does it take for fudge to set?
It usually takes about three to four hours for fudge to set up all the way. Depending on the weather, it can take a little longer. If you’re in a hurry, you can refrigerate the fudge, and it will set up faster.
How do you know when the old fashioned fudge recipe is ready?
There are a few different ways to test the doneness of fudge. First, when the temperature reaches 234-degrees, the fudge is done cooking.
If you don’t have a thermometer, you can start timing the fudge for four minutes when it reaches a full-rolling boil.
Another way to test the fudge is to drop some in ice-cold water. If the fudge turns into a soft ball, it’s done.
Old Fashioned Fudge Recipe with Peanut Butter
Dessert recipes are always fun to make around the holidays. Fudge is a treat that has been around for generations.
Be sure to get the ingredients and directions below and make some old fashioned peanut butter fudge with marshmallow creme today.
- 1-1/2 sticks butter
- 5 oz. evaporated milk
- 3 cups sugar
- 1 - 7 oz. jar marshmallow creme
- 1 tsp. vanilla
- 1 cup creamy peanut butter
- Add the butter to a medium saucepan on medium high heat.
- Add the evaporated milk and sugar and stir together.
- Bring the ingredients to a full, rolling boil for four minutes, or until thermometer reaches 234-degrees. Stir often while boiling.
- Remove from heat and add marshmallow creme. Stir until all of the lumps are gone.
- Add the vanilla and peanut butter and stir until well blended.
- Pour into a greased 9" x 9" casserole dish, or a up to a 13" x 9" casserole dish.
- Cool for at least three hours.
Nutrition information is approximate.
According to Kraft, for every 1,000 feet above sea level, subtract 2-degrees off of the 234-degrees.
TIP: I will sometimes line the pan with parchment paper so that when the fudge sets up, I can easily lift it out and slice it.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 12mgSodium: 85mgCarbohydrates: 21gFiber: 1gSugar: 20gProtein: 3g