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!

stack of peanut butter fudge.

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 Easy Peanut Butter Fudge

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!

close up stack of peanut butter fudge

Equipment you’ll need

  • 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.


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.

  • 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.

  1. 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.
  2. 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.
  3. 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.
collage of pot stirring in sugar making fudge

Tips & Suggestions

  • 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.

How to reheat and store Easy Peanut Butter Fudge

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.

stack of peanut butter fudge squares.


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.

Should you stir the fudge while it’s cooking?

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!

How long should I let it cool before cutting 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.

plate of tan fudge squares

Need more fudge recipes? Try these:

Cookies & Cream Fudge

Espresso Fudge

Chocolate Chip Cookie Dough Fudge

Double Chocolate Snickers Fudge

Click here for my entire collection of dessert recipes.

stack of peanut butter fudge.
4.43 from 7 votes

Easy Peanut Butter Fudge

Servings: 64 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time 4 hours
Total Time: 4 hours 15 minutes
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!


  • 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


  • 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.


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.


Serving: 1g | Calories: 57kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 66mg | Potassium: 45mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3IU | Calcium: 7mg | Iron: 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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stack of fudge with text overlay that says peanut butter fudge

4.43 from 7 votes (7 ratings without comment)

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