You are going to love this peanut butter fudge to die for. It’s easy to make this homemade peanut butter fudge, and this is one of the best desserts out there.
The creamy fudge recipe has always been a popular post here on the blog and is perfect to give as gifts, or for dessert around the holidays.
We are peanut butter fudge piggies around here and if there’s a chance to make it, I will jump all over it. Let me clarify, we are fudge piggies and we’ll eat any kind of fudge we can get our hands on, but this recipe is one of the best.
The hubs really likes peanut butter fudge and requested it, so I decided to make some. And this really is an easy peanut butter fudge recipe–I promise.
A lot of people are intimidated by cooking it; however, 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.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 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.
Give this Chocolate Turtle Fudge a try and you’ll fall in love with this recipe, too.
Let me show you how it’s done. Get out that saucepan and get to cookin’.
What do I need to make peanut butter fudge?
- Evaporated milk
- Marshmallow creme
- Vanilla extract
- Peanut Butter chips
- 9″ x 9″ casserole dish
How do I make the peanut butter fudge to die for?
- Add the butter to a medium-sized pan and turn the heat on the stovetop to medium-high.
- Next, add the evaporated milk and sugar and combine.
- Bring the ingredients to a full rolling boil and continue boiling until the thermometer reaches 234-degrees. If you don’t have a thermometer, you can time the fudge for four minutes after it starts to boil.
- Once the temperature reaches 234-degrees, remove from the heat, add the marshmallow creme, and stir until it melts.
- Next, add the peanut butter chips and vanilla extract and stir until melted.
- Pour into a 9″ x 9″ casserole dish.
- Allow the fudge to set up for several hours.
Full 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.
Step 2: Add the evaporated milk and sugar.
Step 3: 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.
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 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 creme.
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 the fudge 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!
If you’re crazy about peanut butter, try this peanut brittle recipe. It’s easy and makes a great gift.
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. 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.
Do you stir fudge while boiling?
Not very often, 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.
Check out the peanut butter fudge to die for recipe card below, grab those ingredients, and start cooking! This is a great holiday dessert and I think you’ll really love it.
Then, share your comments below and click here to share a picture of your fudge on the Pinterest Pin! If you made any changes or added something different, be sure to share with us so we can try it, too!
Connect with Back To My Southern Roots
- 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 creme
- 1 tsp. vanilla
- 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 creme. 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).
If you use a stoneware pan, you will need to butter the pan. If you use a tinfoil or ceramic pan, you will not need to butter the pan.
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Serving Size:1 piece
Amount Per Serving: Calories: 170 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 12mg Sodium: 90mg Carbohydrates: 21g Fiber: 1g Sugar: 20g Protein: 3g
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