Old Fashioned Fudge Recipe with Peanut Butter
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.
Peanut butter fudge is always popular around the holidays, especially at Christmastime. And it’s one of those easy fudge recipes.
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 been making 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?
- Butter
- 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.
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.
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.
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.
More Delicious Fudge Recipes
- This recipe is almost identical to my other peanut butter fudge recipe, with chips.
- If you want to make fudge that really doesn’t take long, you can try 5-minute fudge recipe.
- 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 who 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.
Old Fashioned Fudge with Peanut Butter
Ingredients
- 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
Instructions
- 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.
Your Old Fashioned Fudge with Peanut Butter looks like a very special treat! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Miz Helen
Thanks so much Miz Helen, and hope you’re having a great week, too!
Surely this is a good peanut butter fudge! Sugar was mentioned, but the amount is not included in the recipe. Thanks!
Hi Ceil! Thanks so much for pointing that out, it wouldn’t taste nearly as good without the sugar. I appreciate you finding that! Have a good evening. 🙂
I baked this cake following the recipe to a tee. When finished the cake was heavy and had a very crunchy top. Looking back at the recipe i noticed there was no leavening such as baking soda or powder listed and it only listed flour, not self rising. I used non self rising flour. It’s not bad, just heavy and crusty. Next time I’ll remember to add a teaspoon of leavening.
It looks delicious.
Your Peanut Butter Looks delicious, we prefer crunchy peanut butter, can I use that in place of creamy??
Hi Gloria, you can add crunchy peanut butter for sure! It’s delish. Here’s another recipe with crunchy: https://www.backtomysouthernroots.com/crunchy-peanut-butter-fudge/
Hope you love them!
Love this recipe but I can’t see half of the ingredients on this as it’s all popups and when I close the ad out nothing is there! This wasn’t like this last year!!
Oh no! Let me see what I can do about that. Sorry, Erica!
Were you on your phone or desktop?
For the Old Fashioned Pesnut Butter Fudge can you use powdered sugar instead of granulated?
Hi Dawn, I haven’t used powdered sugar before, but I think it would work fine. The measuring ratio will be different. Use 1-3/4 cup of powdered sugar per one cup of granulated sugar. Hope that helps!
I made this fudge yesterday. I followed all instructions to a T, and I also let my fudge chill over night in the fridge. When I went to remove it from the tray it was like a spread rather then a solid piece of fudge. Even tho I followed the directions it did not turn out how it should of. If anyone knows how I can fix this please let me know.
Hi Kassandra, What is the weather like there? Sometimes the weather can wreak havok on fudge setting up. Are you sure your candy thermometer is working properly?
You can place it back in a pan and add about one cup of water and melt it on low heat until all of the fudge is melted. Mix and turn the heat up to medium-high. Cook the fudge again until 234-degrees. Stir occasionally. Once it reaches the temperature, take it off the stove top, mix again, and pour it into the container. I hope that helps!
PS. I’ve had thermometers go bad, so that might be the culprit.
Can I make this without marshmallow cream?
Hi Teressa, I don’t know if you can do the same recipe and cook it without the marshmallow cream. I have a microwave fudge without it that actually tastes just as good! https://www.backtomysouthernroots.com/four-ingredient-microwave-peanut-butter-fudge/
I’m sorry but any fudge made with marshmallow is not old fashioned or good. My mom and aunt used to spend hours in the kitchen making a batch of fudge. That’s the fudge I make and the only old fashion fudge there is.
Hi Michael, how did your aunt and mom make the fudge? I love to hear about older recipes!
@Michael Ortiz, would you mind posting the recipe or emailing it to me? I’m always looking for the best and creamiest pb fudge recipe!
OMG! Absolutely delicious! Mine was a little crumbly, but placing it in fridge with piece of bread moistened it. I think I’ll take 30 seconds off cook time next time. Can’t wait to make again! Thank you!
So glad the bread helped. Great to know and thanks for sharing!
I love this fudge I have trying to make fudge for many years and never could get it right but I finally got it with this recipe and a thermometer which I think was the key to get it right everyone that had some said oh my God that is the best fudge I’ve ever had and to be honest I think it is the best fudge I’ve ever had to
So thanks for sharing your recipe with all of us it’s the best!!!!
Hi Yolanda,
That’s great to hear! I love to hear that. So glad it came out well and that everyone loved it!
I want the recipe for peanut butter fudge.
Hi Michelle,
If you scroll to the bottom of the page you will find the recipe with the measurements and instructions. You can also click on the “Jump To Recipe” at the top and it will pop you right to the recipe. Let me know if you can’t find it and I will try to help.
Thanks!
This is the ONLY peanut butter fudge recipe I use!I have it printed out from another sight(Carnation, I think), but it is elsewhere & I’m so glad I hunted it up on here! I do stir CONSTANTLY for a full 5 minutes. AND…I ONLY use Reese’s peanut butter & Carnation evaporated milk & good marshmallow fluff! No off-brands for me when I bake(or,cook)!I just made a batch & it usually starts to harden while I’m pouring it into my dish, but this time it flowed like honey! It’s in the fridge ‘as we speak’! Of COURSE I left some in the pan so my 14 year old granddaughter & I can ‘taste it to make sure it’s edible!😉🤣’
Great to hear! So glad your granddaughter tried it to make sure it was edible! How fun!
It looks like the recipe calls for 1-1/2 stick of butter meaning 1/2 cup when actually it calls for 1 1/2 cups of butter. It is kind of confusing. After watching the video and see the 3 sticks of butter in the pan I realized it needs more than it appears in the recipe.
Hi Sheri,
Sorry to confuse you. It is 1-1/2 sticks of butter. In the video, one of the sticks in the pan is cut in half so it looks like three sticks but it’s actually 1-1/2 sticks melting.
In the US, one stick of butter is equal to half a cup. So, the recipe calls for 1-1/2 sticks, which would be 3/4 cup. Hope that helps.
So excited to make this!Reminds me of my grandmas. She did all of these steps when she made her homemade fudge.
Awww, I always love to hear things like that.
Can I double the recipe?
You can. I will cook both recipes at the same time in a larger pot. Works great!
Can you make chocolate fudge using this recipe?
@Jean, oh I want to know this too! Would love to make it PB & chocolate but not sure what to add and don’t want to mess it up!
We love this peanut butter fudge! Made it for 2 or 3 years now and it is a family favorite. Took some to a work party and everybody wanted the recipe! It’s just perfect!
Great to hear!
Super easy to make and so delicious
Thanks!
Should I use salted or unsalted butter?
Hi Angela,
Either one will work, but I like to use salted. It makes it taste a little better and will add a little smoothness to it. Hope you love it!
Hello, this seems to be the recipe that my grandma gave me. I used to make it when my kids were younger. I tried to make it tonight and it didn’t turn out. The difference in the recipes are mine calls for a large can, 12oz, of pet milk and margarine. I made mine with butter and the 12oz pet milk. I’m confused lol. I’m pretty sure the main problem is not cooking long enough because it’s grainy per a previous comment. I used a thermometer and thought I got to 235. It kind of looked like it separated as I stirred the last ingredients in. Any suggestions? Sorry for such a long comment
Hi Chris, long comments are fine! I am also thinking you might not have cooked it long enough. What kind of thermometer did you use? I find the digital thermometers don’t work as well. (I will add the link below to the one I use). Also, did you let it touch the bottom of the pan? You might get an incorrect reading if it touches the pan because it will read the temp of the pan instead of the fudge. It can separate a little. You just need to keep stirring until it’s totally combined and then pour it into the baking dish to set up. Once it’s in the pan you can stir it a little more to keep it from being greasy or separating. I’ve never used margarine, so that’s good you used butter with this recipe.
If it was still grainy, that also makes me think you didn’t cook it long enough.
https://www.amazon.com/gp/product/B00004XSC9/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I used a newer glass thermometer. What do you think about the difference in the amount of milk?
The recipe calls for 5 ounces of evaporated milk, so if you added 12 ounces, that would’ve been too much. If you were making a double batch, that would have been ok to do 12 ounces, but not for one batch.
My grandma passed when I was too young to really care about making sure I got all of my favorite recipes from her. I’ve tried many fudge recipes over the years trying to find one that is similar to hers — all I remembered about hers is that it was a bunch of sugar and had marshmallow creme. I’m so glad I found this recipe because I made it a few days ago and I think this is as close of a recipe to hers as I’ll ever find. So sweet and SO GOOD! The texture is exactly what I’m looking for (in some recipes I’ve tried the texture is all wrong) and everyone in my house loves this — Thank you for sharing!!
This is exactly why I love doing this! This makes me so happy! I am so glad you all loved it!
Can you use all natural peanut butter, the kind that you have to mix the oil on top
Hi Tammy,
I am not sure. I haven’t tried it with all-natural. It might work, but it probably will be a little more oily (even after you stir it). If you decide to give it a try, let me know!