BEHOLD: the day has come. I’ve finally perfected Peanut Butter Fudge. Readers have asked for this recipe for years. It delivers the same fudgy, moist texture as classic chocolate fudge made with marshmallow fluff, but with an intense peanut butter flavor. It’s decadent and addictive. Follow the step-by-step guide and photos and you’ll succeed — make a batch for neighbors this holiday season!
Table of Contents
- The case for peanut butter fudge with marshmallow fluff
- Important ingredients
- How to make peanut butter fudge
- Neighbor plate ideas
- How to store peanut butter fudge
- Can you freeze this fudge?
- Frequently asked questions
- More peanut butter recipes you’ll love
- Peanut butter Fudge Recipe
Our Elf-on-the-Shelf, nicknamed “Elfie,” always brings holiday amusement. My 5-year-old Edison is full of Christmas wonder — the magic is strong in him. Little moments like that make holiday baking even more special.
I’ve shared My Mom’s Chocolate Fudge since 2012, and people have long asked for a peanut butter version. After many tests, this recipe finally nails the texture and flavor I wanted — rich, creamy, and intensely peanut-buttery.
The case for peanut butter fudge with marshmallow fluff
Growing up, our holiday neighbor gifts were always chocolate fudge. For years I thought fudge meant chocolate — until I discovered peanut butter fudge. It matches the classic fudge experience: creamy, rich, and slightly crumbly, but with a bold peanut butter flavor that’s sweet, salty, and nutty. This version will likely become a new holiday staple in your kitchen.
Important ingredients
This is not a 3-ingredient sweetened-condensed-milk fudge. It’s a quicker, reliable method that keeps great texture without long candy-making steps. Key ingredients:
- Marshmallow creme: essential for this method. It creates the texture you expect from classic fluff-based fudge. I use Kraft Jet-Puffed Marshmallow Creme.
- Evaporated milk: provides a concentrated creaminess. Do not substitute sweetened condensed milk.
- Peanut butter: use a regular commercial peanut butter (JIF or Skippy) rather than natural styles; natural peanut butter is too runny and can prevent the fudge from setting.
How to make peanut butter fudge
Read the recipe through and prepare everything before turning on the stove. Measure the peanut butter, open the marshmallow creme and remove the foil, and line an 8×8 or 9×9-inch pan with parchment. Fudge moves fast and requires constant stirring.
Use a heavy 3-quart saucepan. A thick-bottomed pot heats more evenly and helps prevent scorching; thin pans create hot spots and can yield dry, crumbly fudge.
Steps (summary): melt the butter in the heavy saucepan over medium heat, swiping melted butter up the sides to grease the pan. Add evaporated milk and then slowly add granulated sugar and salt to the center of the pan, keeping sugar off the sides. Stir until the sugar dissolves, then bring to a full rolling boil and cook 5 minutes (or until 234–236°F). Remove from heat and stir in the peanut butter quickly. Heat the marshmallow creme briefly in the microwave so it scoops easily, then stir it into the hot mixture until mostly combined. Add vanilla, stir until even, and pour into the prepared pan. Do not scrape dried bits from the pot into the pan — only pour the fully liquid fudge. Let cool to room temperature, cover, and allow to set 2–4 hours before slicing.
When you pour into the pan, let the top remain rippled — don’t smooth it. Pour the remaining liquid into a small bowl and enjoy a spoonful while the pan sets (you earned it). After it cools about an hour, cover tightly with plastic wrap to keep moisture in, then wait another 2–4 hours before slicing. Lift the set fudge from the pan using the parchment, trim edges (and eat them), and slice with a sharp, non-serrated knife, wiping between cuts.
Looking for neighbor plate ideas? I gotchu.
Giving plates of treats is my favorite holiday tradition. Alongside this peanut butter fudge, consider pairing with other candies, cookies, and bars to create a varied gift plate. A few favorites from my collection include chocolate fudge, peanut brittle, homemade peanut butter eggs, spritz cookies, pecan pralines, soft sugar cookies, cranberry shortbread bars, and mint chocolate brownies.
How to store easy peanut butter fudge
Fudge won’t spoil quickly thanks to its sugar content, but it will dry out when exposed to air. The best storage is leaving the block intact in the pan, tightly wrapped with plastic wrap to seal in moisture. Cutting the fudge speeds drying, so slice just before serving when possible. Do not refrigerate — the fridge’s moving cold air can dry the fudge out and make it crumbly.
Can you freeze this fudge?
Yes. Freezing is a great option for holiday prepping. Let the fudge cool and set completely, then remove the parchment and wrap the block in at least two layers of plastic wrap. Place it in a gallon-size zip-top freezer bag, seal, and store flat for 4–6 months. Thaw on the counter for a couple of hours before slicing.
Frequently asked questions
Technically, yes, but not ideal. Marshmallows are dusted with cornstarch to prevent sticking; that cornstarch can dry the fudge and make the texture less smooth. If you must use marshmallows, measure by weight (7 ounces) and expect a slightly different texture.
More peanut butter recipes you’ll love
If you love peanut butter, try other recipes from my collection — candies, cookies, bars, and frozen treats make great companions to this fudge.
Candy & Fudge Recipes
Buckeye Candy Recipe
Cookies
The Best Peanut Butter Cookies
Ice Cream & Frozen Treats
Frozen Peanut Butter Pie Recipe
Dessert
Peanut Butter Oatmeal Sandwich Cookies
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Peanut butter Fudge
Ingredients
- 7 tablespoons butter, I use salted butter
- 2 and 1/4 cups granulated sugar
- 2/3 cup evaporated milk
- 1/4 teaspoon kosher salt
- 1 and 2/3 cups peanut butter, 15 ounces
- 1 (7-ounce) tub marshmallow creme
- 1 teaspoon vanilla
Instructions
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Prepare your ingredients: Have everything measured and ready before heating. Fudge cooks quickly and needs constant stirring.
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Line an 8×8 or 9×9-inch square pan with parchment. Remove any foil from the marshmallow creme and spoon 1 and 2/3 cups (about 15 ounces) peanut butter into a measuring cup.
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Make the fudge: In a 3-quart heavy saucepan over medium heat, melt 7 tablespoons butter. Use a wooden spoon to grease the sides of the pot with melted butter.
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Pour in 2/3 cup evaporated milk and stir.
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Slowly add 2 and 1/4 cups granulated sugar and 1/4 teaspoon salt into the center of the pan, keeping sugar off the sides. Draw the butter and milk from the edges toward the center so the sugar is moistened.
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Stir over medium heat until the sugar is dissolved (no grainy feeling). Then increase heat to medium-high and bring to a full rolling boil, stirring constantly.
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Boil 5 minutes: Once boiling, set a timer for 5 minutes and maintain a rolling boil, stirring constantly. A candy thermometer should read about 234–236°F at the end. If it reaches that temperature earlier, remove from heat to avoid overcooking.
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Remove from heat and immediately add 1 and 2/3 cups peanut butter, stirring quickly until incorporated.
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Heat the 7-ounce marshmallow creme in the microwave 15–20 seconds so it’s easy to scoop, then add it to the peanut butter mixture and stir until nearly blended.
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Add 1 teaspoon vanilla and stir until the mixture is even. It may look slightly grainy — that’s normal.
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Pour into pan: Immediately pour the smooth liquid fudge into the prepared pan. Do not scrape dried bits from the pot into the pan — only pour fully liquid fudge. Shake the pan gently so the fudge settles; do not smooth the top.
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Let cool to room temperature, then cover tightly with plastic wrap. Allow to set 2–4 hours before slicing.
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Slice with a sharp, non-serrated knife, wiping between cuts. I usually cut a 7×7 grid for 49 small pieces. Store the block covered at room temperature; do not refrigerate.
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To freeze: Once fully cooled and set, remove the parchment, wrap the block in at least two layers of plastic wrap, place in a freezer bag, and freeze flat for up to 4–6 months. Thaw on the counter before slicing.