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Peanut Butter Fudge

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A plate of creamy peanut butter fudge cut into bite sized pieces

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!
A plate of peanut butter fudge cut into bite sized pieces

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 🙂
A Christmas tin filled with creamy peanut butter fudge

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 featured above, 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.
  • 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!

A stack of creamy peanut butter fudge

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PRINT THE RECIPE!

5 from 2 votes
Print
Peanut Butter Fudge
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
The most requested Christmas treat - year after year!
Course: Candy, Dessert
Author: Tricia
Ingredients
  • ¾ cup margarine
  • 2 ½ cups granulated sugar
  • 1 (5-ounce) can evaporated milk (about ⅔ cup)
  • ⅓ cup creamy peanut butter
  • 1 (12-ounce) package peanut butter chips
  • 1 (7-ounce) jar Marshmallow Creme
  • 1 teaspoon vanilla extract
Instructions
  1. Lightly grease a 9x9 or 8x8-inch square pan
  2. Mix margarine, sugar and milk in a heavy 3-quart saucepan; bring to a full rolling boil on medium heat, stirring constantly.

  3. Continue boiling 5 minutes on medium heat or until candy thermometer reaches 240°F stirring constantly to prevent scorching. Remove from heat.

  4. Stir in the peanut butter.
  5. Gradually stir in the peanut butter chips until melted.

  6. Add the marshmallow cream and vanilla. Stir until smooth and blended.

  7. Pour into prepared pan and cool at room temperature.
  8. When cooled, cut into squares and store in an airtight container
Recipe Notes

Do not substitute sweetened condensed milk for the evaporated milk.

 

See TIPS in the original post for more ideas and tips for success.

 

Featured Kitchen Tool for making Peanut Butter Fudge:

 

 

Pick up a Digital Instant Read Thermometer for all your cooking needs. Great for meats, grilling, candy making, deep fried foods and even bread! Take the guesswork out of your recipes and get crucial temperature results in 4-7 seconds. This thermometer is very affordable but not 100% waterproof. Check all the models and find one that fits your needs and price point. Easy to clean and store!

 

*Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

 

Here are a few more recipes you might also enjoy:

A mug filled with sugared almonds

Burnt Sugar Almonds

A platter of English style toffee

English Toffee

Thanks so much for stopping by! Tricia
Originally posted December 2010, updated November 2018

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44 Comments

  4. Debbie Scanlon says

    I make a similar peanut butter fudge recipe but I use all brown sugar and just a cup of peanut butter, no chips. It tastes amazing! It’s very soft though so I pour it into individual containers and give it as gifts with a small plastic spoon for eating. People always request more.

    reply to this comment >

    • Tricia Buice says

      Hi Marsha – so sorry it turned out dry. Did you use a thermometer? You can’t cook it past 240F or it will be too dry. Also, did you remove it from the heat after it reached soft ball stage? You have to stop the cooking pretty fast, add the peanut butter, chips, marshmallow creme, etc. before it has a chance to set up. Hope you’ll try again and I bet it is still delicious!

      reply to this comment >

          • Marsha says

            I purchased a thermometer and my fudge was perfect!! Now I am curious about the fantasy fudge recipe…you said you never use a thermometer when making it. Am I to understand that I should boil it for 5 minutes, check for a soft boil stage or should I try the thermometer with it also. Thanks again so very much!

          • Tricia Buice says

            Hey Marsha! That recipe was one of the first I ever posted on this blog – more than 8 years ago 🙂 I didn’t have a thermometer back then, but of course I moved into the world of perfect fudge each and every time, with a thermometer. You’ll want to cook that chocolate fudge to a little lower temperature. Soft ball stage is 235F to 240F. I prefer the chocolate fudge somewhere in between – maybe 238F. I cook the peanut butter fudge to 240F because with the addition of peanut butter, it needs the extra cooking time. Hope that all makes sense but if not, please get in touch again. So glad it turned out for you!!!

  9. John / Kitchen Riffs says

    Peanut butter fudge is the best! Mrs KR makes it in the microwave — doesn’t get as creamy as the traditional method for making it, however, which is a consideration. Peanut butter and chocolate also makes an excellent fudge. 🙂 Anyway, this looks wonderful — super recipe. Great pictures, too. Thanks!

    reply to this comment >

  15. Beverly Jones says

    This looks so creamy and tempting. I am thinking that for Christmas I could make two kinds of fudge: your Peanutbuuter and then adapt your wonderful recipe to Caramel Pecan Fudge. I’d use Ghirardelli Caramel Chips instead of the Peanutbutter Chips and Barney Almond Butter instead of the Peanutbutter. (Barney Butter is very creamy and homogenous as opposed to natural almond butter where the oil would separate.) I would add Toasted Pecans, like the Candied Pecans from Trader Joe’s.
    I think there will be some happy grandhildren at our house 🙂

    reply to this comment >

  16. Bobbie Cox says

    It’s been a very long time since I enjoyed Peanut Butter Fudge. The mother of a friend in high school made it and, I’d make sure I went for a visit during Christmas when I knew Mrs Rallinson would make it. She only made the chocolate but, I’m eager to try to 2-tone. Thanks for posting this; I never thought I’d find it again. Do you have a recipe for DATE NUT BALLS? I think I’ve lost the copy my mother gave me and she died in 2002. I recall it uses dates, Rice Krispies, pecans and a sugary mix so you can roll them up into balls then roll in powdered sugar; no baking required. I asked my family which sweets they wanted me to make for Christmas and the DATE NUT BALLS was the only one they mentioned. Naturally, it’s the one recipe I can’t find! Thanks for your help!!

    reply to this comment >

    • Tricia Buice says

      Thanks so much Bobbie. I don’t have a recipe for Date Nut Balls but found one on the Rice Krispy website. Maybe this is the one you’re looking for? Here’s a link – DATE NUT BALLS I lost a bunch of my mom’s recipes years ago in a recycling accident 🙁 I was devastated. Happy holidays to you and thanks so very much for your comment. Enjoy!!

      reply to this comment >

  19. Jen says

    Peanut butter fudge is my FAVORITE too! My Nana (great-grandmother) use to make this. Please tell me if you can, why do so many people put marshmallow fluff (creme) in fudge now? What was wrong with the old fashioned way? <br /><br />Thank you for your time and consideration you have taken with your blog! Happy 4th of July!!

    reply to this comment >
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