This easy, creamy Peanut Butter Fudge recipe is the best treat for anyone who loves chewy fudge and creamy peanut butter. No candy thermometer is required and you can make this recipe on the stove or in the microwave in no time!
Peanut Butter Fudge with Marshmallows
Peanut Butter Fudge, much like chocolate fudge, peanut butter balls, “Christmas Crack”, or homemade hard candy, makes me think of the holidays, but in reality, I make it year-round!
I’ve never been a huge fudge person. I mean, sure I like to eat it, but if I have to worry about using a candy thermometer, I tend to avoid the recipe. This is why this easy peanut butter fudge recipe is one of my favorites!
It’s made with simple ingredients including marshmallows, brown and white sugar, milk, and peanut butter, and together it makes little bites of sweet, chewy, peanut butter heaven.
Easy fudge recipes are such a great way to get the kids involved in the kitchen, but also a fun way to satisfy a sweet tooth or deliver edible gifts to family and friends!
Why you’ll love this recipe
- Quick and easy to prepare – With just a handful of pantry ingredients, 5 minutes of prep time, and 10 minutes of cook time, you can have an entire batch ready with 64 pieces once it has been set!
- Perfect texture – Thanks to marshmallows, brown sugar, and peanut butter, we’re able to get soft, chewy fudge with a creamy texture, without the need for sweetened condensed milk or evaporated milk!
- Make ahead – This fudge needs time to set, so it’s ideal for making in advance. Overnight is even better!
Helpful Tools
- Heavy Bottom Saucepan – You’ll want a medium sized heavy bottom sauce pan to avoid burning.
- Microwave Safe Bowls – If you want to make this in the microwave, make sure you’re using a microwave safe bowl.
- Measuring Cups – They’re necessary, they might as well be cute.
- Silicone Spatulas – I use these for everything. They’re great because not much sticks to them.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Milk – I use 2% & haven’t yet tested with milk alternatives.
- Marshmallows – You’ll need 6 regular-size or 3 jumbo-size marshmallows.
- White Sugar – Sweetens the fudge nicely, however, since we’re using brown sugar as well as commercial peanut butter (which usually comes with added sugar) you can play around with the amount used.
- Brown Sugar – Also sweetens the peanut butter fudge, but lends a more caramelized flavor which is so nice.
- Vanilla Extract – Try to use a good quality vanilla extract. I know it’s pricey but using imitation just isn’t the same. I buy it in bulk at Sam’s Club or Costco.
- Salt – For balance.
- Peanut Butter – I use creamy peanut butter because I wanted creamy fudge. If you want some texture, crunchy will work as well. Stick to commercial brands like Jif or Skippy, as natural peanut butter won’t work quite the same.
How to make Easy Peanut Butter Fudge
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Heat the milk and melt the marshmallows in a medium saucepan, over medium-high heat, until fully melted. Be careful not to bring it to a boil.
- Step Two: Turn the heat down to medium and add the sugars, vanilla extract, and salt. Stir then let it cook. Stir in the peanut butter and cook for 2 more minutes.
- Step Three: Pour the mixture evenly into a parchment lined baking dish, cover with plastic wrap, and refrigerate for 1-2 hours, over overnight, before slicing into 1″ pieces.
- Alternately, you can make microwave peanut butter fudge by following the same process, but in a microwave safe bowl in the microwave.
- The peanut butter flavor in this homemade fudge would pair so well with added chocolate chips!
- You can replace the white granulated sugar for confectioners’ sugar (aka powdered sugar) if that’s what you have on hand.
- You can use a larger pan, just keep in mind the fudge pieces won’t be as thick.
- If you’ve got natural peanut butter on hand, there’s no need to run to the store. Just make sure you mix it completely so it’s not oily.
Storage & Leftovers
How to store leftovers
Fudge can be kept at room temperature in an air tight container for up to 3 months.
How long will peanut butter fudge last in the fridge?
It doesn’t need to be kept in the refrigerator and it still lasts a while!
Can I freeze it?
Totally! Separate layers of pieces with wax paper so they don’t freeze stuck together. Place them in a freezer bag or freezer-safe container and keep them frozen for up to 3 months. Thaw at room temperature.
FAQs
Fudge can be grainy if you don’t heat it long enough during the cooking stage. You want to fully incorporate the sugars into the other ingredients.
No, don’t stir during cooking. Stir it when you initially add the ingredients, and only to combine. You’ll have to use your judgement, however, because you don’t want anything to burn either. Keep an eye on it!
Let the fudge cool and set it in the fridge for 1-2 hours, or even overnight. Then slice it into squares. For clean edges, wipe the blade clean in between each cut.
Need more fudge recipes? Try these:
Chocolate Chip Cookie Dough Fudge
Double Chocolate Snickers Fudge
Click here for my entire collection of dessert recipes.
Easy Peanut Butter Fudge
Ingredients
- ½ cup milk
- 3 jumbo marshmallows or 6 regular size
- ¾ cup white sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 ½ cups peanut butter
Instructions
- Line an 8 x 8 baking dish with parchment paper and lightly spray with non-stick spray. Set aside.
- To a medium sized sauce pan, add the milk and marshmallows and heat over medium high heat until the marshmallows have completely melted.1/2 cup milk, 3 jumbo marshmallows
- Reduce heat to medium and add the sugars, vanilla extract, and salt. Stir until completely incorporated and sugar no longer appears grainy.3/4 cup white sugar, 3/4 cup brown sugar, 1 teaspoon vanilla extract, 1 teaspoon salt
- Add the peanut butter and cook for two more minutes.1 1/2 cups peanut butter
- Remove from heat and pour the fudge out into your prepared pan.
- Refrigerate for 4 hours or overnight before cutting into 1″ squares.
Notes
- You can also make this in a 9×9 pan, but it will be thinner, or an 8×4 loaf pan and it will be thicker.
- Add chocolate chips for a delicious flavor combo.
- Natural peanut butter is fine—just stir well to avoid oily texture.
- Store in an air tight container for up to 3 months.
- Can be made in the microwave—just use a microwave-safe bowl.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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