Easy Peanut Butter Fudge To Die For
If you’re looking for an easy peanut butter fudge recipe, you’ve come to the right place. You are going to love this recipe made with marshmallow cream. It’s easy to make and is truly one of the best desserts out there.
A Creamy Fudge Recipe For A Peanut Butter Lover
Creamy peanut butter fudge is a great recipe for the holiday season or any time of year. It has always been a popular post on the blog and is perfect for giving as gifts, taking to parties, or serving as a dessert around the Thanksgiving and Christmas holidays.
We are peanut butter fudge lovers around here, and if there’s a chance to make it, I will jump all over it. We’ll eat any kind of fudge we can get our hands on, but this recipe is one of the best.
What Ingredients Do I Need To Make Peanut Butter Fudge?
- Butter
- Sugar
- Evaporated milk (NOT sweetened condensed milk)
- Marshmallow creme
- Vanilla extract
- Peanut Butter chips
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
A lot of people are intimidated by cooking peanut butter marshmallow fudge; however, if this is your first time, don’t worry. It’s super simple and doesn’t take too much time. It’s not a typical recipe simply because it asks for peanut butter chips instead of a spoonful or two of peanut butter. And it has tons of peanut butter flavor.
Peanut Butter Fudge With Chips
The chips give it that extra sweet flavor, and above all, adding the chips is easier. And, let’s just be honest, I undeniably like it to be easy. We didn’t even give it a chance to set up before we had our spoons out, digging into the warm, gooey, delicious fudge.
I have to make sure there are four clean spoons ready. We will chance burning our fingers to dig into hot fudge. This time was no exception. I honestly have never eaten anything that tasted this good.
Step-By-Step Instructions For How to Make Peanut Butter Fudge
Add the butter to a saucepan and melt on medium to medium-high heat. Next, pour the evaporated milk into the saucepan, followed by the granulated sugar. Stir everything together and keep it on medium to medium-high heat. Bring it to a full rolling boil while stirring constantly.
Cook until the candy thermometer reaches 234 degrees. Be sure not to allow the thermometer to touch the bottom of the pan, or you’ll get an incorrect reading. Once the fudge begins to boil, you do not need to stir it often. Maybe once or twice. If you don’t have a candy thermometer, you can time it. Once the fudge gets to a full rolling boil, start the timer and boil for four minutes.
Remove it from the heat once the thermometer reaches 234 degrees (or four minutes).
Add the marshmallow creme to the saucepan. Stir until melted and well blended. I usually add the marshmallow before the chips because the heat will melt the marshmallow faster. Add the vanilla extract and stir.
Finally, add the bag of peanut butter chips to the saucepan and stir until they are melted and well blended. The fudge comes out so creamy and sinfully rich. You can just sink your teeth into the dessert and immediately become addicted.
Finally, pour the fudge into the pan, spread it to the edges of the pan, and let it cool and set up. I like to use a 9″ x 9″ square pan for my fudge because it makes it nice and thick.
You can also use a 9″ x 13″ pan, and you will get more pieces out of it because the fudge will be a little thinner and more spread out. The larger size is perfect if you want to take it to a party and share (which is hard to do because you will want to eat it all before you get the chance to take it!).
Get the recipe for peanut butter fudge below! It’s a sweet treat you will love.
Tips
- A full rolling boil occurs when the fudge continues to boil, even while stirring, and it constantly bubbles.
- If you use a stoneware pan, you will need to spray it with a non-stick spray. If you use a glass or disposable metal pan, you don’t need to spray it.
- You can use a piece of parchment paper to line the square baking pan to lift the fudge out easily when it sets up.
- Do not stir the fudge too often while cooking it because stirring the fudge can cause the growth of premature crystals. However, stirring it once in a while won’t hurt it. I have stirred it on occasion, and it turned out fine.
Other delicious holiday desserts:
- Homemade holiday peanut brittle is a traditional holiday candy and is very easy to make. The recipe only requires a few ingredients and is perfect for giving away as gifts.
- Tiger butter homemade fudge is a super easy recipe to make. Mixing the peanut butter, white chocolate, and semi-sweet chocolate together creates swirls that are mesmerizing and decadent.
- Cake batter fudge has a fun and unusual ingredient – cake batter. And it’s a quick recipe, too!
- If you love peanut butter fudge with creamy peanut butter, give this old fashioned peanut butter fudge a try.
Does Peanut Butter Fudge Need to be Refrigerated?
No, you can keep the fudge at room temperature for up to a week, but be sure to keep it in an airtight container or cover with some plastic wrap. You can keep the fudge in the refrigerator for up to two weeks.
Why Did My Fudge Not Set Up?
It most likely did not cook long enough. I am not the best judge of when to start the four minutes, so I always use a thermometer as it seems to work almost every time.
Homemade Peanut Butter Fudge With Marshmallow Cream
Peanut butter fudge is the perfect treat for your sweet tooth. The whole family will love the recipe and want it on their Christmas plate for dessert. Be sure to print out the recipe card below.
Peanut Butter Fudge To Die For
Ingredients
- 1-1/2 sticks butter
- 3 cups sugar
- 5 ounce can evaporated milk 2/3 cup
- 10 ounces peanut butter chips I used Reese’s
- 7 ounce can marshmallow creme
- 1 teaspoon vanilla extract
Instructions
- Melt the butter in a saucepan on medium to medium-high heat.
- Add the evaporated milk and sugar and stir until well blended.
- Bring to a full rolling boil on medium to medium-high heat, stirring occasionally. Cook until the candy thermometer reaches 234 degrees or for 4 minutes.
- Remove from heat.
- Stir in marshmallow creme. Stir until well blended.
- Pour in the vanilla extract and stir.
- Add the peanut butter chips and stir until blended.
- Pour into 9" x 9" pan and cool.
- (Let's be real – take a spoon and eat a little while it's still warm).
This looks amazing! Anything with peanut butter is my favorite. I want to start making my own peanut butter, too.
Hi Alexis,
It turned out so delicious. Our cat even got up on the counter, got through the tin foil, and licked quite a bit of it! Homemade peanut butter is so much better for you. If you make some, you will have to post a picture.
I MADE IT FOR CHRISTMAS AND IT STAYED SOFT, SO I COULD NOT GET OUT IN SQUARES. IT TASTED VERY GOOD. BUT I HAVE THE SAME RECIPE AND IT ONLY CALLS FOR ONE BAR OF BUTTER INSTEAD OF 11/2 AND IT TURNS OUT PERFECT SQUARES.
Hi Jean,
Glad it tasted good! I’ll have to try it without as much butter, as your recipe calls for, the next time. Thanks for sharing! Our little kitten got up on the counter and got into it!
You may have used more milk than it called for. I have made it several times and once I used to much milk, tried it again with the 5oz was great but I also liked the soft to
I know as long as I get fudge, soft or hard, I am a happy girl! Thanks for stopping by Faylenn!
What size pan does this make? 9×13 or square 8 or 9″?
I’ve read and reread this recipe and don’t see how much or what size of a pan to use, also should I butter the pan?
Hi Trudy,
I always use a 9″ x 9″ pan. You can buy the tin-foil pans at the grocery store that are approximately the same size, if it’s a gift. If you put the fudge in a stoneware pan, you will need to butter it, but if it’s a tinfoil, or a ceramic pan, you don’t need to butter it. It seems to come out ok with those. I’ll go put the pan size in the recipe. Thanks!
Let me know how it turns out!
Great!! Thanks for getting back with me, I can’t wait to try this yummy recipe!
Sure! Have a good afternoon!
Hi Julie, I just made this fudge and it’s GREAT! I made it for my brother he loves fudge more than I do (but I love it too) taking it to him later today. Thanks for the recipes.
Hi Saber! So glad to hear you love it. It’s sooo delicious and rich! That was very sweet that you made it for your brother. If I made it for my sister, she might have to pry the deliciousness out of my hands. Ha ha! Thanks for sharing!
Cant wail to try this. If i used peanut butter rather than chips how much would i use?
Hi Zela, I am honestly not sure. Because of the chips making it sweeter, I’m not sure if you would add more sugar. I haven’t tried it that way. I will have to try that sometime.
In the meantime, try this recipe which calls for peanut butter. http://www.food.com/recipe/easiest-peanut-butter-fudge-195193
Hope that helps!
Yes please! Looks wonderful.
Thanks! It’s a fun recipe! Thanks for stopping by!
Never made fudge, do I put in fridge afterward or leave at room temperature? I don’t see it in the recipe. Thanks
Hi Nica,
I always leave it on the counter, at room temperature. I like it to just melt in my mouth. Although, everyone will see it and you’ll be forced to share. 😉
Peanut butter fudge has always been a favorite for me. Your recipe looks so delicious.
Thanks, Julia! It’s a fun recipe! Thanks for coming by!
Is this a creamy fudge or a crumbly one?
Hi Ginger, this is a creamy fudge. If you cook it a little too long, it can become crumbly. Thanks for stopping by!
Looks like another great recipe added to my holiday candy making recipes.
I think the only thing I would do different maybe, is add some cut-up peanut butter cups or the mini PB cups and put / lightly press onto the top after pouring hot fudge in pan and then drizzle with melted chocolate. Chocolate and peanut butter go hand in hand :}
Thanks for the recipe and may you have a wonderful weekend
Hi Colleen! My mouth is watering from your description.peanut butter cups on top sounds divine!
LOVE this recipe! Pinned it–thanks for linking up!
Thank you so much! Glad you stopped by!
1
Can I use small holiday silicone molds for this recipe? Would love to add this to my Christmas tins I gift to family and friends…and make it look cute.
So Easy and so delicious! I didn’t even know I liked peanut butter fudge!
Can you use chocolate chips for chocolate fudge instead of the peanut butter chips?
You can! And, you can switch them out for white chocolate, butterscotch, or your favorite chips.
@Julie Pollitt, thank you!
You’re welcome!
It was the best peanut butter fudge I have ever eaten. My only problem was that my chips didn’t melt all the way. Im sure some people would love this but I didn’t. It turned out perfect so I know I cooked it right. What can I do to make sure this doesn’t happen again? Thanks!!
Hi Gail,
I’ve had that happen with white chocolate chips. You can add a couple of teaspoons of boiling hot water and stir until the chips melt. Hope that helps!
@Gail Teasley, I add my marshmallow cream while it is still on the stove and then once I remove from thw heat I immediately put in the pb chips and use an electric mixer. I have not had a problem with getting it smooth and melted this way 😊
I’m going to try this recipe right now only I’m going to put butterfinger crumbles on the bottom of the pan. That way it has a butterfinger crumble top.
I will let you know how it turns out
Ooooohhh! That sounds really, really good. Definitely let me know how it turns out!
This is the recipe I grew up with. Same ingredients and same delicious taste! Will definitely save this!
This recipe is easy and so good. I made a couple changes. I increased the vanilla to 2 teaspoons and added 1/3 cup of creamy peanut butter.
I love adding extra vanilla to things. Glad you liked it!
I have used this recipe for the past 48 years, the only difference is I use 11/2cup brown sugar and the 1 1/2 cup white sugar. It makes it richer but oh so much more creamer. Love your website!
That sounds amazing! I am going to have to try it that way. Thanks for sharing!