Creamy Peanut Butter Fudge
This peanut butter fudge is so rich, creamy and smooth. After many batches of trial and error, this is the best-ever Creamy Peanut Butter Fudge recipe.
Making fudge can be a bit finicky, but with this easy fudge recipe you will get great results every time. This peanut butter fudge with marshmallow is actually not made with confectioners sugar. An additional bonus to this easy peanut butter fudge recipe is that you don’t need a candy thermometer.
Simply follow the steps as outlined and in no time you will be enjoying peanut butter fudge that is so smooth it melts in your mouth. I love the rich peanut buttery flavor in this recipe and make it often.
Ingredients for Peanut Butter Fudge
- Marshmallow Creme (Fluff) – only marshmallow creme, also called marshmallow fluff, will work in this recipe. I coat a spoon with a bit of butter to make it easier to scoop from container.
- Peanut Butter Chips – use a good quality brand for the smoothest texture.
- Peanut Butter – use regular, smooth peanut butter, the natural varieties will separate and not make smooth, creamy fudge.
- Butter – I only use butter, never margarine. For this recipe I have found no big difference between salted or unsalted.
- Sugar– white granulated sugar, no substitutions.
- Evaporated milk – evaporated milk is made by removing water from fresh milk and then heating it. It is creamier and thicker which is perfect for making fudge.
- Vanilla Extract – pure vanilla extract, vanilla paste, or vanilla beans for superior vanilla flavor.
Some Tips for Making Great Fudge
- Use quality ingredients for superior flavor.
- Grease spoon with a bit of butter before scooping marshmallow creme from the jar.
- Stir continuously when boiling the sugar, milk and butter. Fudge scorches easily so keep stirring!!
- Keep your heat at medium, too high of heat will certainly burn the sugar mixture.
- Be sure to follow the method of combining the marshmallow creme, peanut butter chips and peanut butter together in a separate bowl, then pour the hot sugar sauce over. You will get a gritty, grainy mess if you try adding the peanut butter chips to the hot pot.
Can you add peanuts to make a crunchy fudge?
Absolutely! Chop about a half cup of roasted peanuts and stir into the batter before pouring into the pan. Sprinkling chopped peanuts on top is also an option.
Creamy Peanut Butter Fudge makes an awesome gift, so make a couple of batches and fill decorative tins for a gift everyone will love. This easy and delicious fudge is so fun to make, and even more fun to give to loved ones!
How to Make Peanut Butter Fudge
Line a 8×8 inch baking pan with foil or parchment paper.
Using the bowl from the standing mixer, stir together marshmallow cream, peanut butter chips and peanut butter. Set aside.
In a medium saucepan, stir together room temperature butter, sugar and evaporated milk.
Bring to a rolling boil on medium heat, stirring constantly!
Continue boiling on medium heat for 4 minutes. Be sure to constantly stir to prevent scorching.
Remove from heat, stir in vanilla extract, then pour over peanut butter marshmallow creme mixture.
Using a mixer with paddle attachment, mix for 1 minute until peanut butter chips are melted and mixture is smooth.
Pour into the prepared baking dish. Spread evenly.
Let cool for about 20 minutes, then cover with plastic wrap and refrigerate until set (at least 3-4 hours)
Cut into small pieces. Store in the refrigerator in an airtight container.
Homemade Fudge recipes
Sensational fudge recipes you will want to make for the holidays or year-round!
This post was originally published 11/25/2018. I occasionally update with fresh tips, content and photos. Current update 02/18/2022.
Creamy Peanut Butter Fudge
Ingredients
- 1 7 oz jar marshmallow creme
- 1 package peanut butter chips 10 ounce size
- 1/3 cup creamy peanut butter
- 3/4 cup butter
- 2 1/2 cups sugar
- 2/3 cup evaporated milk
- 1 teaspoon pure vanilla extract
Instructions
- Line 8×8 inch baking dish with foil. Lightly grease with butter.
- Using bowl from standing mixer stir together marshmallow cream, peanut butter chips and peanut butter. Set aside.
- In medium saucepan stir together butter, sugar and evaporated milk.
- Bring to a rolling boil on medium heat, stirring constantly!
- Continue boiling on medium heat for 4 minutes. Be sure to constantly stir to prevent scorching.
- Remove from heat, stir in vanilla extract, then pour over peanut butter marshmallow peanut butter mixture.
- Using mixer with paddle attachment beat for 1 minute until peanut butter chips are melted and mixture is smooth.
- Pour into prepared baking dish. Let cool for about 20 minutes, then cover with plastic wrap and refrigerate until set (at least 3-4 hours).
- Cut into small pieces. Store in refrigerator in airtight container.
Notes
Nutrition
Mine never got hard and was very greasy. What did I do wrong?
Hi Betty, did you use homemade peanut butter, or store bought? I’m guessing your peanut butter may have been too oily. These bars do have to be kept refrigerated.
Awesome mouth-watering recipe Laureen! I will definitely try this during the weekend holidays.
I have been making peanut butter fudge for years. But, my fudge was not creamy. I tried this recipe and it was the best fudge I have ever made. I used my mixer for the first time! What a game changer. This will be my recipe from now on! Merry Christmas 🎄🎁🎄🎁🎄🎁🎄🎁🎄
This peanut butter fudge is the best recipe out there! It is so smooth and creamy. Make sure you stir stir stir while its cooking that insures a creamy not grainy texture.
This is the best fudge recipe, I have tried hundreds over the years…it’s creamy and smooth. I will never use another recipe.
Thank you so much Melis, so glad you enjoyed the recipe.
This is the creamiest fudge I have ever made. The taste is amazing. I made it and will surely keep this recipe.
Thank you, it is my favourite fudge recipe!
This was very tasty but I could not for the life of me get the sugar mixture to stop being gritty and become smooth. This is the problem I have with all the recipes of fudge I attempt…but this seemed so easy. What am I doing wrong?
Hi Bethany, Are you boiling for ONLY 4 minutes. Over boiling can cause sugar to crystallize. Also are you pouring sugar/ milk mixture over peanut butter/ marshmallow mix Not putting peanut butter/marshmallow mix into the hot saucepan. I have made this recipe often and it is always exceptionally smooth.
Evap or condensed milk? Ingredients show evap, directions say condensed
Delish! Hubby says ” the best”! Just hoping it sets, but hey nothing wrong with spoon candy!
Best part of baking, testing the batter!
Oh no! I did a whole small can of evaporated milk. Whoops. It won’t set. But hey, now we have peanut butter sauce for ice cream. Win. I’m going to try again tomorrow.
Hope the recipe remake turns out Maggie, I’ve messed up lots of recipes in my day.lol
I don’t have a stand mixer can I use a hand mixer
Absolutely Tammy, hope you enjoy the recipe.
CAN I JUST USE CREAM PEANUT BUTTER INSTEAD OF THE CHIPS?
Hey Mandi, no the fudge won’t set properly.
Best-tasting peanut butter fudge I’ve ever made,
Thank you so much Sharon!
What if I don’t have the peanut butter chips can I add more peanut butter or do you think I should add chocolate chips
Hi Debra, extra peanut butter will not work! Yes substitute with chocolate chips.
Can I substitute mini marshmallows for the marshmallow creme? And if so, how much would I use?
Thank you ,
Hi Sabrina, NO, you need to use marshmallow creme in this recipe.