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Peanut Butter Fudge

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Delicious Peanut Butter Fudge! Smooth & creamy, sweet & marshmallowy, this fudge is a delicious holiday treat great for gifting and sharing.

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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 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.

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A stack of creamy peanut butter fudge

Peanut Butter Fudge

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 64
Course: Candy, Dessert
Author: Tricia
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5 from 22 votes
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 information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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:

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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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70 Comments

  1. Carla

    5 stars
    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!!

    Reply

  2. Marc

    5 stars
    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!

    Reply

  3. 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!

    Reply

    • 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.

      Reply

    • 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

      Reply

  5. Lynn M.

    5 stars
    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.

    Reply

  7. Valerie

    5 stars
    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.

    Reply

  8. 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?

    Reply

  12. Debbie Scanlon

    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

  13. Robin Cruickshank

    I can’t seem to find a simple recipe with, “Sweetened Condensed. Milk?? Please. help!! Thanks, Robin, Athens, Georgia

    Reply

  15. Janine

    Hi, looks amazing! I want to make these but I’m in the UK and can’t get a hold of peanut butter chips- if I replace with normal peanut butter, will it be too dry? Any suggestions? Thanks!

    Reply

    • Tricia Buice

      Hi Janine. So sorry you can’t get peanut butter chips. You may try white chocolate chips if you can get them. You need some sort of chocolate to help bind it together. Good luck and have a wonderful holiday season!

      Reply

  16. Marsha

    I made some this morning and it is a little crumbly and dry. What did I do wrong. I thought I followed your recipe exactly. Any suggestions? Thanks.

    Reply

    • Tricia Buice

      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

      • Marsha

        I am absolutely going to try again. In fact I am getting ready to go get a thermometer because I didn’t use one! It was delicious, but not appropriate for gifts. Thanks for help.

        Reply

          • Marsha

            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

            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!!!

  17. John / Kitchen Riffs

    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

  23. Beverly Jones

    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

  24. Bobbie Cox

    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

    • Tricia Buice

      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

  27. Jen

    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

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