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Easy Peanut Butter Fudge

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This easy, creamy Peanut Butter Fudge is the best treat. No candy thermometer required and you can make this recipe on the stove or in the microwave in no time!

stack of peanut butter fudge

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Peanut Butter Fudge makes me think of the holidays like peanut butter balls, “Christmas Crack”, or homemade hard candy, but really it is good any time of year.

I’ve never been a huge fudge person. Mostly because I often don’t want to deal with my candy thermometer, but I love peanut butter and this is super easy. It’s the perfect addition to a holiday treat tray and a nice alternative to the traditional cookies.

This recipe uses marshmallows so if you have any leftovers from s’mores season, you can use them up here.

close up stack of peanut butter fudge

WHAT IS PEANUT BUTTER FUDGE MADE OF?

You need just a few ingredients to make this fudge. They are:

  • 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
  • Brown Sugar
  • 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.
plate of tan fudge squares

TOOLS FOUND ON AMAZON TO HELP YOU:

  • 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.

HOW TO MAKE IT

STEP ONE: Heat the milk and marshmallows in a medium saucepan, over medium high heat, until fully melted.

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 this fudge by following the same process, but in a microwave safe bowl in the microwave.

collage of pot stirring in sugar making fudge

WHY IS MY FUDGE GRAINY?

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.

CAN YOU COOK IT IN THE MICROWAVE?

Yes, if you don’t feel like using the stove, you can make this fudge in the microwave. Use the same steps in a microwave safe bowl.

SHOULD YOU STIR THE FUDGE WHILE COOKING?

No, don’t stir during cooking. Stir it when you initially add the ingredients, but don’t stir while it’s cooking.

HOW LONG SHOULD I LET IT COOL BEFORE CUTTING IT?

Let the fudge cool and set in the fridge for 1-2 hours, or even overnight. Then slice it into squares.

HOW TO STORE IT

Fudge can be kept at room temperature in an air tight container for up to 3 months.

NEED MORE FUDGE RECIPES IN YOUR LIFE? TRY THESE:

Cookies & Cream Fudge
Espresso Fudge
Chocolate Chip Cookie Dough Fudge
Double Chocolate Snickers Fudge

stack of fudge with text overlay that says peanut butter fudge

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stack of peanut butter fudge

Easy Peanut Butter Fudge

Melissa Williams | Persnickety Plates
This easy, creamy Peanut Butter Fudge is the best treat. No candy thermometer required and you can make this recipe on the stove or in the microwave in no time!
No ratings yet
Prep Time 5 mins
Cook Time 10 mins
Chill Time 4 hrs
Total Time 4 hrs 15 mins
Course Dessert
Cuisine American
Servings 64 servings
Calories 57 kcal

Ingredients
  

  • 1/2 cup milk
  • 3 jumbo marshmallows or 6 regular size
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 1/2 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.
  • Reduce heat to medium and add the sugars, vanilla extract, and salt. Stir until completely incorporated and sugar no longer appears grainy.
  • Add the peanut butter and cook for two more minutes.
  • 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.
Store in an air tight container for up to 3 months.
If you don’t want to use the stove, this can also be made in the microwave in a microwave safe bowl.
 

Nutrition

Serving: 1gCalories: 57kcalCarbohydrates: 6gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 66mgPotassium: 45mgFiber: 1gSugar: 6gVitamin A: 3IUCalcium: 7mgIron: 1mg

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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