Beth’s Easy Peanut Butter Fudge

5 from 6 votes

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Peanut butter fudge that is made with marshmallow fluff and peanut butter chips. It is not only delicious and creamy but super easy to make!

I love this peanut butter fudge recipe because no candy thermometer is needed. It requires no special equipment and turns out amazing every single time. You can whip up a batch of this quickly and it tastes so good.

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Peanut Butter Fudge

I know I have said it before, but I really, really like peanut butter. It’s like the magic ingredient that takes food to the next level. Fudge is good on it’s own, but then you add peanut butter chips and something delightful happens.

Peanut butter fudge is always a good idea. It is a fun treat to make for your family, bring to a party, or gift to someone who could use a little sunshine. 

Once you realize how easy it is to make you will want to make this peanut butter fudge recipe all the time. Using marshmallow cream and peanut butter chips makes this extra simple to put together.

How long do you boil fudge for?

You don’t just want a subtle boil for fudge- you want a rolling boil. Once it is really going, boil the fudge for 4 minutes. Set a time, don’t walk away, and DON’T STOP STIRRING!

How do you harden fudge?

Fudge recipes set up at different rates but this quick peanut butter fudge hardens really quickly. Once I pour it into the pan, I chill the fudge in the fridge for about an hour. Fudge is best served at room temperature so once it is chilled remove from the fridge until you are ready to serve. 

How do I store peanut butter fudge?

I like to slice the fudge in small squares and then place wax paper in between layers and put them in an airtight dish. They will stay fresh for a week or so. 

More candy recipes:

peanut butter fudge cut into squares
5 from 6 votes

Beth’s Easy Peanut Butter Fudge

Peanut butter fudge that is made with marshmallow fluff and peanut butter chips. It is not only delicious and creamy but super easy to make!
Prep: 10 minutes
Cook: 4 minutes
Total: 30 minutes
Servings: 36 servings


  • 2 tablespoons unsalted butter melted, for greasing the pan
  • 3 cup sugar
  • ¾ cup butter or margarine
  • cup evaporated milk, (NOT sweetened condensed)
  • 3 cups peanut butter chips, (16 ounces), SEE NOTES
  • 1 jar marshmallow cream, (7 ounces)
  • 1 teaspoon vanilla


  • Line a 9 inch square baking dish with foil or parchment with edges extending over the sides.
  • Brush bottom and sides of the lined pan with the melted butter.
  • Combine sugar, butter or margarine, and evaporated milk in a medium sauce pan.
  • Bring to a boil over medium heat, stirring constantly.
  • Boil for exactly 4 minutes (set your timer) CONTINUE STIRRING CONSTANTLY.
  • Remove from heat.
  • Add peanut butter chips and marshmallow cream. Stir until combined.
  • Add vanilla, and stir to combine.
  • Pour into prepared pan.
  • Let the fudge cool and set up before cutting.
  • To cut pull the fudge out of pan by pulling up on parchment paper or foil that over hangs the edges and cut with a sharp knife.
  • Store in an air-tight container. 


  • 3 cups peanut butter chips is just under 2 10 oz. packages.


Serving: 1 of 36 bars, Calories: 127kcal, Carbohydrates: 22g, Protein: 0.4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 13mg, Sodium: 36mg, Potassium: 16mg, Sugar: 21g, Vitamin A: 149IU, Vitamin C: 0.1mg, Calcium: 14mg, Iron: 0.02mg
Like this recipe? Rate and comment below!

This peanut butter fudge recipe is a fun change from traditional fudge and really simple to create. It tastes creamy with the perfect hint of sweetness. I can’t wait for you to try this recipe. 

About Melissa

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Recipe Rating


  1. I made this tonight and after an hour in the fridge it was not hard at all which does not make sense at all I followed the recipe exactly as written

  2. Are you using evaporated milk and NOT sweetened condensed milk? I made it once with sweetened condensed on accident and it did just as you said it is doing. I haven’t had any trouble with it as written though and I’ve made it bunches and bunches of times.

  3. 5 stars
    This is a simple recipe, but I strongly recommend using the butter instead of margarine! The taste difference is recognizable and as long as you stir it continuously it won’t burn!
    The only hard part is after adding the peanut butter chips and the marshmallow fluff, it is hard to stir due to the thickness of the mixture. Make sure that you stir it long enough to fully incorporate all of the ingredients!
    Other than that it is a really good recipe!