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Fudge is always a holiday favorite and this foolproof peanut butter fudge with marshmallow cream is quick and easy one to make. It’s rich, creamy and all about the peanut butter! Four ingredient peanut butter fudge without any special equipment!

pile of fudge squares in teal container with bite missing


Old Fashioned Peanut Butter Fudge

During the fall and winter season I go a little fudge crazy! I can’t help it – homemade fudge is one of those treats that has endless possibilities. You can literally make any number of flavor combinations. There are also countless ways to make fudge with different ingredients that give it a rich and creamy texture. It’s one of my favorite treats to experiment with!

I’ve made peanut butter pumpkin fudge recipe, which is an amazing flavor combo for fall and I thought a pure peanut butter fudge would be great to share. I’ve been busy testing recipes, tweaking until I got it just right.

This is the BEST peanut butter fudge recipe – it’s easy with only 5 ingredients. It’s fantastic fudge, made with marshmallow cream. You don’t need any butter or confectioners’ sugar for this recipe and it has so much amazing peanut butter flavor. Plus – it’s freezer friendly!

ingredients in PB fudge

Ingredients in Peanut Butter Fudge

  • Granulated Sugar
  • Milk: use whole milk, no substitutions
  • Marshmallow Cream: also called marshmallow fluff
  • Peanut Butter: use a regular processed peanut butter like Skippy or Jif. Do not use a natural peanut butter.

Click to see the recipe card below for full ingredients & instructions!

collage of 6 photos showing how to make peanut butter fudge

How to make Peanut Butter Fudge

  • Line an 9-in. square baking pan with aluminum foil or parchment paper and spray with nonstick cooking spray. Assemble all your ingredients because this recipe goes fast.
  • Combine sugar and milk in a 3-quart saucepan on a stove-top. Bring it to a boil over medium heat, stirring constantly. Make sure it is at a ROLLING boil. Once it starts to boil, boil for 3 minutes, stirring constantly. Remove from heat.
  • Immediately stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool to room temperature.
  • Cover with plastic wrap and refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares.
  • Store between layers of waxed paper in an airtight container. It will keep for a few weeks in the refrigerator.
pile of fudge squares in teal container with fudge behind

Why this recipe works:

  • I’m so excited about this easy fudge recipe because it’s foolproof! It’s so easy to make and it works every time. 
  • Unlike other recipes, you don’t need a candy thermometer to make this fudge. No special equipment needed! You only need a saucepan and a baking dish.
  • You only need four ingredients and about 10 minutes to make it! It’s a great recipe for the holidays when you need a batch of something sweet on short notice.
  • This fudge starts to set immediately and is ready to slice after an hour in the fridge.
pile of fudge squares in teal container with fudge behind

Tip From Dorothy

Expert Tips

  • This fudge needs to be at a rolling boil for a full 3 minutes. It will reach approximately 234°F (soft ball stage) on a candy thermometer in this time. As long as the fudge is at a full boil before you start your timer you don’t have to use a candy thermometer.
  • This easy peanut butter fudge sets very quickly and is ready to slice after it’s chilled for an hour. In fact, as soon as you pour the mixture into the dish you will notice it will start to firm up almost immediately.
  • The best way to store fudge to keep it fresh is in the refrigerator. I recommend slicing it and storing the slices in an airtight container. Separate them with wax paper and the fudge will keep well for up to a week.
  • This fudge can be frozen in an airtight container for up to one month.
  • This fudge cannot be made in the microwave.
  • You can rescue soft fudge by mixing some powdered sugar. But if this fudge is cooked properly you will not need to do this.

FAQs

Why is my fudge grainy? 

Grainy fudge usually happens because the sugar has not completely dissolved into the milk. Be sure to stir well and continuously while the milk and sugar boil to ensure it fully dissolves.

Why didn’t my fudge set?

Chances are it didn’t set because it wasn’t cooked hot enough. It needs to stay at a continuous rolling boil for 3 minutes.

How to fix peanut butter fudge that didn’t set

You can add some powdered sugar and mix and it should help it set up. How much powdered sugar depends on how thin it is. To offset the extra sweetness, add some extra salt.

the best peanut butter fudge

Peanut Butter Fudge Recipe

4.86 from 123 votes
This is an easy FOOLPROOF recipe for peanut butter fudge with just 4 ingredients. It's fast and simple and SO creamy and good!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Yield 36 pieces
Serving Size 1 serving

Ingredients
 

  • 2 cups (400g) granulated sugar
  • ½ cup (118ml) whole milk
  • 1 ½ cups (400g) creamy peanut butter
  • 7 ounces marshmallow creme (1 jar)
  • 1 teaspoon vanilla extract
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Instructions

  • Line an 9-in. square pan with foil and spray with nonstick cooking spray. Assemble all your ingredients because this recipe goes fast.
  • Combine sugar and milk in a 3-quart saucepan. Bring it to a boil over medium heat, stirring constantly. Once it starts to boil, boil for 3 minutes, stirring constantly. Remove from heat.
  • Immediately stir in peanut butter, vanilla, and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly.
  • Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.

Recipe Video

Recipe Notes

  • Use a regular store peanut butter, not a natural one where you have to stir it. You can use Skippy or Jif Naturals, but not a fully natural peanut butter.
  • This fudge needs to be at a rolling boil for a full 3 minutes. It will reach approximately 234°F (soft ball stage) on a candy thermometer in this time. As long as the fudge is at a full boil before you start your timer you don’t have to use a candy thermometer.
  • This easy peanut butter fudge sets very quickly and is ready to slice after it’s chilled for an hour. In fact, as soon as you pour the mixture into the dish you will notice it will start to firm up almost immediately.
  • For this recipe, after the fudge has set, you don’t need to keep it in the refrigerator. I recommend slicing it and storing the slices in an airtight container. Separate them with wax paper and the fudge will keep well for up to a week.
  • This fudge can be frozen in an airtight container for up to one month.
  • This fudge cannot be made in the microwave.

Recipe Nutrition

Serving: 1serving | Calories: 125kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 51mg | Potassium: 74mg | Fiber: 1g | Sugar: 16g | Vitamin A: 5IU | Calcium: 8mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Favorite Fudge Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.86 from 123 votes (100 ratings without comment)

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69 Comments

  1. My mom and family have been making this peanut butter fudge recipe for over 50 years…it is delicious!!! A very important tip to keep in mind is if it is raining or snowing it doesn’t firm up good according to the cooking time (for us). If the weather is humid like this you have to boil it longer. I’m sorry I don’t know right off exactly much longer. But my family LOVES this peanut butter fudge recipe!!!

  2. Very easy to make. I used 2 cups of peanut butter instead of 1 1/2 cups and my family loved it. I will definitely be making this again.

    1. I would be wary of that. It’s a finicky fudge anyway so it would worry me it wouldn’t set up

  3. Awesome recipe. 1st time we made it, we put the peanut butter in first, it came out great. Tonight, we put the fluff 1st, and it immediately started setting. We pressed it into the pan. It will still taste great. Thanks, for an easy peanut butter fudge recipe.

  4. Sugary. Too much marshmallow. I want heavy peanut butter flavor, so this recipe, even with all that pb didn’t do it.