This post may contain affiliate links. Please read our disclosure policy.
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 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. If you’re looking for another peanut butter recipe, try my no bake peanut butter bars.
Table of Contents
Why You’ll Love This Recipe
- 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.
- Yielding 36 servings, this fudge is great for parties, gifts, or just indulging with friends and family.
Recipe Ingredients
- Butter – Unsalted butter or margarine
- Sugar – Granulated
- Evaporated milk – (NOT sweetened condensed)
- Peanut butter chips
- Marshmallow cream
- Vanilla Extract
See the recipe card below for full information on ingredients and quantities
How to Make Beth’s Easy Peanut Butter Fudge
Step 1. Line a 9-inch square baking dish with parchment, leaving edges overhanging. Brush with melted butter.
Step 2. Boil sugar, butter, and evaporated milk over medium heat, stirring constantly for exactly 4 minutes.
Step 3. Remove from heat. Stir in peanut butter chips and marshmallow cream until smooth. Add vanilla and mix well.
Step 4. Pour the mixture into the prepared pan. Let it cool and set before cutting into pieces. Store in an airtight container.
Recipe FAQs
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!
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.
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.
No, sweetened condensed milk cannot be used as a substitute. It is much sweeter and has a different consistency than evaporated milk, which will affect the texture and taste of the fudge.
Expert Tips
- To achieve a smooth fudge, stir continuously while boiling the sugar mixture and ensure all ingredients are fully melted and blended before pouring into the pan.
- 3 cups peanut butter chips is just under two 10 oz. packages.
- If the fudge seems too soft after cooling, refrigerate it for a few hours to firm up. If it’s too firm, let it sit at room temperature for a bit before cutting.
- Add a pinch of salt to the mixture to enhance the peanut butter flavor. You can also sprinkle crushed peanuts on top before the fudge sets for added crunch and flavor.
How to Serve and Store Beth’s Easy Peanut Butter Fudge
Fudge makes a great addition to a holiday gift box. Try my other fudge recipes, cake batter fudge or chocolate fudge to go along with it. My homemade candy bar recipes, homemade chocolate peanut butter cups, or fruity pebbles treats would also make a fun addition.
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. For longer storage, refrigerate for up to two weeks or freeze for up to three months. Thaw frozen fudge in the refrigerator before serving.
More Peanut Butter Recipes to Consider
Peanut Butter Cookies
Best Peanut Butter Chocolate Chip Cookies
Dessert Recipes
Reese’s S’mores Bars – Gooey Chocolate & Peanut Butter
Peanut Butter Cookies
Hershey Kiss Cookies
Peanut Butter Cookies
Peanut Butter Nutella Cookies
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Beth’s Easy Peanut Butter Fudge
Ingredients
- 2 tablespoons unsalted butter melted, for greasing the pan
- 3 cup sugar
- ¾ cup butter or margarine
- ⅔ cup evaporated milk, (NOT sweetened condensed)
- 3 cups peanut butter chips, (16 ounces), SEE NOTES
- 1 jar marshmallow cream, (7 ounces)
- 1 teaspoon vanilla
Instructions
- 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.
Notes
- 3 cups peanut butter chips is just under 2 10 oz. packages.
- To achieve a smooth fudge, stir continuously while boiling the sugar mixture and ensure all ingredients are fully melted and blended before pouring into the pan.
- If the fudge seems too soft after cooling, refrigerate it for a few hours to firm up. If it’s too firm, let it sit at room temperature for a bit before cutting.
- Add a pinch of salt to the mixture to enhance the peanut butter flavor. You can also sprinkle crushed peanuts on top before the fudge sets for added crunch and flavor.
Best Peanut Butter Fudge!! So good that I had to make two batches because the first batch was gone instantly!
So easy, and it’s very smooth and creamy.
How much peanut butter would I use if I used from the jar. Real peanut butter instead of the chips?
I don’t think it would work, the chips help it firm up.
Great and easy recipe turned out perfect! Family loved it for our Christmas party
Can I double this recipe or would it be easier to a second batch?
I have found it’s easier to make a second batch…
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
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.
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!