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Enjoy this delicious Peanut Butter Fudge! Smooth and creamy, sweet and marshmallowy, this fudge is a delicious holiday treat great for gifting, sharing, and shipping to your loved ones.
Peanut Butter Fudge is the most requested candy I’ve ever made.
Men, in particular, love it. Maybe it’s the peanut butter, maybe it’s because it’s so sweet and creamy! I created this recipe by adapting the original chocolate Fantasy Fudge RECIPE on the back of the Jet-puffed Marshmallow Cream jar many, many years ago. Everybody loves it!
After making this fudge 400-gazillion times, I’m pretty sure I have the perfect recipe for success.
To get the perfect creamy texture, you’ll need a candy or instant read thermometer. For years I used the ‘soft ball stage’ test to check If the mixture was cooked enough. That old-school method can be a little more tedious than using a thermometer, and the results a little less consistent and dependable. Pick up an inexpensive thermometer and take the guess work out of candy making 🙂
TIPS for making the BEST Peanut Butter Fudge:
- Use an instant read thermometer (like the one featured below) or a regular candy thermometer. Boil the sugar mixture to 240F then remove from the heat. This is a little higher temperature than you might cook regular fudge, but it’s necessary as we add creamy peanut butter to the mix. You want the fudge to be creamy and soft, but not squishy.
- In the video I was cooking on an induction hot plate which I turned off once the mixture reached 240F. This kind of cooktop cools quickly but normally I remove the pan from the heat when using my regular stove top.
- Be sure to have all your ingredients measured out and ready to go as this recipe moves fast once the butter sugar mixture reached 240F.
- Vary your craft by sprinkling light salted peanuts on top of the hot fudge, or stir in 1 cup of peanuts just before pouring into the prepared pan for a chunky fudge experience.
- For the chocolate peanut butter lovers among us, divide the mixture between two 8-inch or 9-inch baking pans. Next, make a batch of chocolate Easy Fantasy Fudge (skip the pecans) and divide between the two pans of peanut butter fudge. Instant layered fudge – and the best of both worlds!
- Use regular creamy peanut butter like Jiff or Peter Pan. Natural peanut butters don’t work well in this recipe.
- It may sound weird but I prefer using margarine instead of butter for this recipe. I never bake with margarine anymore, but for fudge and our English Toffee it just works best. If you can find it, Parkay is my favorite brand of margarine for candy making.
- This recipe is easily doubled then poured into a 9×13-inch baking pan.
- For shipping or gifting leave the fudge in one large piece, or several bigger pieces tightly wrapped in plastic wrap and a ziplock bag. The lucky recipient can slice when ready to serve and there’s less chance for the fudge to dry out. This also helps with longer storage of the fudge at home.
Can you freeze fudge?
Yes you can freeze fudge! Wrap tightly in plastic wrap, seal in a ziplock bag and store in an airtight container for up to a month. For longer shipping times, freeze before mailing.
Thanks for PINNING!
Peanut Butter Fudge
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 64
Course: Candy, Dessert
Our most requested holiday treat - year after year!
Ingredients
- 12 tablespoons unsalted butter or margarine
- 2 ½ cups granulated sugar (556g)
- 5 ounces evaporated milk (about ⅔ cup)
- ⅓ cup creamy peanut butter (like Jif or Peter Pan)
- 12 ounces peanut butter chips (like Reese's)
- 7 ounce jar Marshmallow Creme (like Jet-Puffed)
- 1 teaspoon vanilla extract
- 1 cup roasted, salted peanuts chopped (optional) for topping
Instructions
- Lightly butter an 8 or 9-inch square baking pan or line with parchment paper. Set aside.
- Combine the butter, sugar and milk in a heavy 3-quart saucepan. Bring to a full rolling boil on medium heat, stirring constantly.
- Continue cooking and stirring for 5 minutes on medium heat or until a candy thermometer reaches 240°F (a little more than soft ball stage).
- Remove from the heat and stir in the peanut butter. Add the peanut butter chips and continue stirring until melted and smooth.
- Add the marshmallow cream and vanilla. Stir until smooth and blended.
- Immediately pour the fudge into prepared pan. Top with chopped peanuts (if using). Press the peanuts lightly into the fudge to adhere. Cool completely.
- Once cool cut into squares and store in an airtight container between layers of wax or parchment paper.
Recipe Notes
- Do not substitute sweetened condensed milk for the evaporated milk.
- Fudge can be frozen for up to 3 months.
- See TIPS in the original post for more ideas and tips for success.
Nutrition
Calories: 60kcal | Carbohydrates: 8g | Protein: 0.5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 8mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 71IU | Vitamin C: 0.04mg | Calcium: 7mg | Iron: 0.03mg
Here are a few more recipes you might also enjoy:
Burnt Sugar Almonds
English Toffee
Thanks so much for stopping by! Tricia
Originally posted December 2010, updated November 2018
Liz
This is the best PB fudge recipe- and I am normally team butter, but I use margarine for this. This is so creamy and delicious.
There is an error in the recipe…the last few times I’ve made it, I looked at the grams for sugar and weighed it out to 556. Both batches were dry. I couldn’t figure out what I was doing wrong, because this recipe has never failed me. I went to try again today, and I realized I was putting too much sugar in. The recipe calls for 2 1/2 cup sugar- which is 500g not 556g.
Juli
I learned as a child from my grandmother and mother how to make Fantasy Fudge and would never in my life make any other fudge then the Amazing Fantasy fudge with marshmallow Cream but I did add the peanut butter to my peanut butter fudge for the first time I’m going to try it tomorrow because Merry Christmas everyone have blessed holidays
Tricia Buice
Merry Christmas to you Juli! Enjoy
Carla
I have had a lot of fudge, but this is my first time making it myself. This recipe is so delicious!! It is also husband and kid approved!! Unfortunately, the commissary didn’t have margarine or parkay so I substituted it for coconut oil and it worked like a charm!! Very amazing flavor and very creamy, this is a save and make every year recipe!! Thank you so much for sharing, this is a truly amazing gift!!
Tricia Buice
So happy for you Carla! Bravo 🙂 I absolutely LOVE that you used coconut oil and I’m going to try it soon. Thank you for making the recipe and for taking the time to comment.
Marc
The flavor of this fudge is delicious without being cloying. Because I didn’t have margarine on hand (and I would second the Parkay recommendation), I used butter; and though it was delicious, the texture would have been more perfect using margarine. So my recommendation is to follow to anyone reading is to follow the recipe to the letter, use a candy thermometer, and use margarine – if you use butter, you can’t blame the author for the slightly grainier texture that will result – but the flavor will not suffer. I’ve been making candy for more than 50 years (I make 75-100 lbs per year at the holidays for gifts) and have never been a big fan of the peanut butter fudge others have made, so I never made it myself, until tonight. My other half of 26 years took a taste of a leftover from the spoon in the pot and said, “this is not for everyone else, right? Just us?” That should tell you everything you need to know. Thanks for the great recipe!
Tricia Buice
Thank you Marc! Have a wonderful holiday season 🙂
Angela
The best fudge in this world!!!!It is so creamy and good.Be careful you just might eat the whole pan!!
Tricia Buice
I hear you Angela! This is so dangerous to have around. I make pan after pan during the holidays and quickly gift it so I don’t eat it all. Such a treat for sure 😉
Disappointed
My husband is known for his fudge. For some reason he decided Christmas should be the time to veer away from our trusted family recipe. Don’t be my husband. Save yourselves the heartbreak and find a better recipe, this one is a disaster!
Tricia Buice
Hi Skully. So sorry your husband had trouble with this recipe. I’ve been making THIS recipe for about 35 years and never have any trouble. Perhaps your husband didn’t follow the directions, changed or omitted an ingredient. It works perfectly as you can see in the video.
Carla Byrd
Dear Disappointed,
Next time you comment to someone you should ask yourself these three questions: Is it kind? Is it helpful? Is it necessary? Your comment was beyond rude. There seems to be a lot of people on here that really enjoyed the recipe and if you didn’t that is fine, but there is certainly no need to be rude!
Sincerely,
sCarla
Janet Simpson
Carla, I second your comments! To many are rude.
Vickimouse
I totally agree, there is no need to be rude and hurtful.
Stephanie Gotham
I loved the recipe. It was the first time my fudge turned out perfect texture. It is def Is keeper. Thanks
Tricia Buice
Thank you Stephanie! So glad you enjoyed the fudge. Hope you have a very happy New Year!
Lynn M.
I made your fudge the other day for a Christmas party for my family who loves peanut butter fudge. I’ve searched for years and tried many recipes. Some so-so and some gritty..just not the right texture. When I came across this one I knew it was different, for it calls for margarine instead of butter. At first I was hesitant because it didn’t seem to mix well with the peanut butter when added, but I kept stirring and poured into 8×8 glass dish crossing my fingers it would be okay. It turned out to be the best fudge recipe I’ve ever tried. It set up beautifully and had a smooth yet firm texture. My family went crazy for it. Finally found the recipe I’ll use for years to come…Thank you. So glad I kept searching..well worth it.
Tricia Buice
Thank you so much Lynn! You made my day with this lovely comment and review. This fudge is addictive and a family favorite for decades. Enjoy!
Kim Hollingsworth
Made your peanut butter fudge– Huge Hit
Tricia Buice
Thank you Kim! Have a wonderful holiday season.
Franny
Made your fudge and I love it. I used salted butter because I didn’t have margarine. This is the best fudge I’ve ever made. Thank you for sharing your recipe!
Tricia Buice
Thank you Franny. It’s my most requested candy ever made. Enjoy and have a wonderful holiday!
Valerie
After years of Christmas baking, I decided I wanted to try making peanut butter fudge. This was the recipe I chose because I had the ingredients. It turned out perfect! Creamy delicious peanut butter fudge. I’ll be giving it away during the holidays and hopefully sooner than later because I can’t stay out of it! Thank you for sharing this recipe.
Tricia Buice
Thank you Valerie! So glad this turned out great for you. Enjoy and happy holidays!
Vickj Gollnisch
First time making fudge. I chose the recipe because your instructions were very detailed. It turned out Amazing!!! Thank you so much for your precise instructions.
Tricia Buice
That’s terrific Vicki!! Thank you so much for trying the recipe and for taking the time to comment. Bravo!
Dianne Manning
I have been out all day and I don’t want to go out and buy peanut butter chips. Can I use all pb? And how much if I use all peanut butter?
Tricia Buice
Hi Dianne. No you cannot substitute all peanut butter and no chips. The chips help the fudge set up and if you don’t have any in the recipe, it will not work. Sorry!