If you’re looking for an easy peanut butter fudge recipe, you’ve come to the right place.
You are going to love this peanut butter fudge with marshmallow cream.
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.
We are peanut butter fudge piggies 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.
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.
Watch How To Make Creamy Peanut Butter Fudge
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 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 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.
What Ingredients Do I Need To Make Peanut Butter Fudge?
- 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.
How Do I Make The Easy Peanut Butter Fudge To Die For?
- Add the butter to a medium-sized saucepan 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″ or 9″ x 13″ casserole dish.
- Allow the fudge to set up for several hours.
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.
TIP: A full-rolling boil is when the fudge continues to boil, even while stirring, and it will constantly bubble.
Once the thermometer reaches 234 degrees (or four minutes), remove it from the heat.
Add the marshmallow creme to the saucepan. Stir until the marshmallow creme is 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!).
TIP: 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.
TIP: You can use a piece of parchment paper to line the square baking pan to lift the fudge out easily when it sets up.
The fudge recipe is like a party in your mouth. A really content, happy party.
Get the recipe for peanut butter fudge below! It’s a sweet treat you will love.
Other delicious holiday desserts:
- 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. After mixing the peanut butter, white chocolate, and semi-sweet chocolate together, it 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!
- Divinity candy can be a bit intimidating to make, but I’ll walk you through each step to get some traditional and wonderfully sweet candy.
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.
Do you stir fudge while boiling?
Not too 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.
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.
- 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
- 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).
If you use a stoneware pan, you will need to butter the pan. If you use aluminum foil or a ceramic pan, you will not need to butter the pan.
Nutrition Information:Yield: 18 pieces Serving Size: 1 piece
Amount Per Serving: Calories: 170Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 12mgSodium: 90mgCarbohydrates: 21gFiber: 1gSugar: 20gProtein: 3g
Hi there! I’m Julie Pollitt from ‘Back To My Southern Roots.’ My love for cooking started way back on my grandparents’ farm in Tennessee. Those sunny days, the smell of biscuits in the oven, and all the family fun really sparked my passion for cooking. On my blog, I share more than just recipes – they’re like stories from my life, full of Southern warmth and homey goodness. The best part? Whether you’re just starting out or you’re a kitchen pro, you’ll find my recipes super easy to whip up. So, come on, pull up a chair, and let’s make some delicious memories!