You are going to love this peanut butter fudge recipe. It’s easy and a great homemade fudge recipe that makes a wonderful gift for any occasion.
The hubs really likes peanut butter fudge and requested it, so I decided to make some this afternoon, and boy was I glad.
This really is an easy peanut butter fudge recipe–I promise. A lot of people are intimidated by cooking it, but 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. You can make it that way, but I personally like the chips. They give it that extra sweet flavor, plus, adding the chips is easier. And, let’s just be honest, I like easy.
We didn’t even give it a chance to set up before we had our spoons out, digging into the warm gooey deliciousness.
I have to make sure there are four clean spoons at the 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.
Let me show you how it’s done. Get out that saucepan and get to cookin’.
Recipe and printable instructions listed below
How to Make Peanut Butter Fudge
Step 1: Start with 1-1/2 sticks of butter. Melt on medium heat.
Like chocolate fudge? Click here to try a similar recipe you won’t be able to put down.
White chocolate fudge your thing? Click here to get the recipe.
Step 2: Add the evaporated milk and sugar.
Step 3: Stir everything together and keep it on medium heat. Bring it to a full rolling boil, while stirring constantly. Cook until the candy thermometer reaches 234-degrees.
If you don’t have a candy thermometer, you can time it.
Once the fudge starts to boil, start the timer and boil for 4 minutes.
TIP: A full-rolling boil is when the food continues to boil, even while stirring. It constantly bubbles.
Step 4: Once the thermometer reaches 234-degrees (or 4 minutes), remove from the heat and stir in the marshmallow cream.
Stir until it is melted and well blended.
I usually add the marshmallow before the chips, because the heat will melt the marshmallow faster. Add the vanilla, and stir.
Step 5: Finally, add the peanut butter chips and stir until they are well blended. Isn’t it the most beautiful thing you have ever laid eyes on?
Step 6: Pour it into the pan and let it cool and set up.
TIP: If you use a stoneware pan, you will need to spray it with a non-stick spray. If you use glass or a disposable metal pan, you don’t need to spray it.
It’s like a party in your mouth. A really content, happy party.
Get the recipe for peanut butter fudge below!
Check out more delicious recipes at:
Other holiday recipes:
- Fudge That Will Make All Your Friend’s Jealous
- White Chocolate Fudge
- Praline Pecan Banana Cake
- Candied Pecan Dessert Bars
- Molasses Gingersnap Cookies
Ingredients
- 1-1/2 sticks butter
- 3 cups sugar
- 1 - 5oz. can evaporated milk (2/3 cup)
- 10 oz. peanut butter chips (I used Reese's)
- 1 - 7 oz. can marshmallow cream
- 1 tsp. vanilla
Instructions
- Melt the butter in a saucepan on medium heat.
- Add the evaporated milk and sugar and stir until well blended.
- Bring to a full rolling boil on medium, stirring constantly. Cook until candy thermometer reaches 234-degrees or for 4 minutes.
- Remove from heat.
- Stir in marshmallow cream. Stir until well blended.
- Add vanilla. Stir.
- Add 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).
Alexis @FITnancials says
This looks amazing! Anything with peanut butter is my favorite. I want to start making my own peanut butter, too.
Julie Pollitt says
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.
JEAN C HAWES says
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.
Julie Pollitt says
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!
Faylenn says
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
Julie Pollitt says
I know as long as I get fudge, soft or hard, I am a happy girl! Thanks for stopping by Faylenn!
Trudy Mann says
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?
Julie Pollitt says
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!
Trudy Mann says
Great!! Thanks for getting back with me, I can’t wait to try this yummy recipe!
Julie Pollitt says
Sure! Have a good afternoon!
Saber says
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.
Julie Pollitt says
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!
Zela Jackson says
Cant wail to try this. If i used peanut butter rather than chips how much would i use?
Julie Pollitt says
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!
Erin @ Making Memories says
Yes please! Looks wonderful.
Julie Pollitt says
Thanks! It’s a fun recipe! Thanks for stopping by!
Nica says
Never made fudge, do I put in fridge afterward or leave at room temperature? I don’t see it in the recipe. Thanks
Julie Pollitt says
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. 😉
Julia Jordan says
Peanut butter fudge has always been a favorite for me. Your recipe looks so delicious.
Julie Pollitt says
Thanks, Julia! It’s a fun recipe! Thanks for coming by!
Ginger says
Is this a creamy fudge or a crumbly one?
Julie Pollitt says
Hi Ginger, this is a creamy fudge. If you cook it a little too long, it can become crumbly. Thanks for stopping by!
ColleenB.~ Tx. says
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
Julie Pollitt says
Hi Colleen! My mouth is watering from your description.peanut butter cups on top sounds divine!
Laura Sampson says
LOVE this recipe! Pinned it–thanks for linking up!
Julie Pollitt says
Thank you so much! Glad you stopped by!