This Peanut Butter Fudge is creamy and indulgent yet incredibly easy to make. A few squares of this fudge will quickly become a holiday and party staple.
Easy Peanut Butter Fudge Recipe
Fudge is simpler to make than many expect. I first tried this peanut butter fudge during a holiday visit to a friend’s house. Her mom served a spread of holiday treats, and the peanut butter fudge instantly stood out. I’d made other quick fudges before, but the texture and flavor of this one hooked me. I asked for the recipe, wrote it down, and have used it ever since.
This recipe works year-round—perfect for parties, showers, holidays, or any time you want a rich, homemade treat. It uses common pantry ingredients and comes together quickly, with minimal hands-on time.
Why You’ll Love this Recipe
This recipe is simple, fast, and reliably delicious. It’s a great go-to for gatherings, gift plates, or any time you want a comforting peanut butter treat.
- Simple to prepare: The recipe is straightforward, and chocolate additions are easy if you prefer a peanut butter–chocolate version.
- Quick hands-on time: About 15 minutes of active time—most of the remaining time is cooling.
- Rich and creamy: The texture is indulgent and satisfying, ideal for peanut butter fans.
Ingredients
This peanut butter fudge uses pantry staples: unsalted butter, evaporated milk, sugar, salt, and miniature marshmallows. The peanut butter flavor comes from peanut butter chips plus creamy peanut butter, rounded with a touch of vanilla.
Popular creamy peanut butters like Jif or Peter Pan work well. If you use natural-style peanut butter that separates, stir it thoroughly before measuring so the texture blends smoothly into the fudge.
Toppings for Peanut Butter Fudge
Fudge is excellent plain, but toppings can add texture and contrast. Try:
- a drizzle of melted chocolate
- chopped peanuts or salted nuts
- mini chocolate chips or chocolate sprinkles
- peanut butter chips or crumbles of peanut butter cookies
- M&M’s, Reese’s Pieces, or chopped peanut butter cups
- a sprinkle of flaky sea salt
How to Make Peanut Butter Fudge
Important: This recipe moves quickly once the sugar mixture reaches a boil. Measure ingredients and prepare tools before you start so you can follow the steps without delay.
Prepare an 8×8-inch baking dish by lining it with parchment or wax paper so the cooled fudge lifts out easily. Have a timer and a sturdy spatula or wooden spoon ready.
- In a medium saucepan over medium heat, melt 1/4 cup unsalted butter.
- When the butter is nearly melted, add 1 cup evaporated milk, 2 1/2 cups sugar, and 1/4 teaspoon salt; whisk to combine.
- Bring the mixture to a full rolling boil over medium heat, stirring constantly to prevent scorching.
- Once boiling, set a timer and boil for 6 minutes, stirring occasionally. Then remove from heat.
- Immediately stir in 1 1/2 cups miniature marshmallows and 1 teaspoon vanilla until the marshmallows melt and the mixture is smooth.
- Add 2 cups peanut butter chips and 1/4 cup creamy peanut butter; stir until fully melted and well combined.
- Pour the fudge into the prepared pan and smooth the top. Let it cool to room temperature—do not rush this step.
- When cooled, lift the fudge from the pan using the parchment and cut into 1-inch squares with a sharp knife.
Don’t rush it!
Cooling at room temperature yields the creamiest, least crumbly texture. Refrigerating too soon can result in a drier, powdery fudge. When possible, let the fudge cool fully on the counter before slicing.
Madison’s Pro Sharing Tip:
Share this fudge by bringing a batch to neighbors, making multiple batches for a party, or adding squares to cookie plates for teachers and friends.
How to Store Fudge
Store cut fudge in an airtight container. At room temperature it stays good for 1–2 weeks; refrigerated, it keeps for 2–3 weeks. For longer storage, freeze in a freezer-safe container for up to 3 months—thaw in the refrigerator before serving.
The Sweetest Season: Holiday Cookie Recipes
This post was part of a holiday cookie collaboration that highlights new recipes for the season and supports Cookies for Kids’ Cancer, a nonprofit focused on pediatric cancer research.
FAQ
After multiple attempts, the key lessons for consistent results are preparation and timing. Read the steps before starting and pay attention during the boiling stage.
Timing is the secret. Measure ingredients and have a timer ready so you can follow the recipe without interruption, especially during the high-heat phase.
If the sugar-and-milk mixture isn’t boiled long enough, the fudge may stay too soft. Be sure to boil for the recommended time; if needed, remelt and boil slightly longer to firm it up.
Cooling too quickly—especially refrigerating before it’s set—can create a dry, powdery texture. Allow the fudge to cool completely at room temperature for the creamiest result.
Did you make this recipe?
If you make and love this recipe, please leave a ★★★★★ review below! Feedback helps refine recipes and lets others know what worked for you. Leave a comment if you have questions or variations to share.
Peanut Butter Fudge
Video
Ingredients
- ¼ cup unsalted butter
- 1 cup evaporated milk
- 2 ½ cups sugar
- ¼ teaspoon salt
- 1 ½ cups miniature marshmallows
- 1 teaspoon vanilla extract
- 2 cups peanut butter chips
- ¼ cup creamy peanut butter
Instructions
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Measure and set out all ingredients before beginning; the recipe moves quickly.
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Line an 8×8-inch baking dish with parchment paper and set aside.
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In a medium saucepan, melt ¼ cup unsalted butter over medium heat.
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When nearly melted, add 1 cup evaporated milk, 2 ½ cups sugar, and ¼ teaspoon salt; whisk to combine and bring to a full rolling boil, stirring constantly.
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Set a timer and boil for 6 minutes over medium heat, stirring occasionally. Remove from heat.
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Stir in 1 ½ cups miniature marshmallows and 1 teaspoon vanilla until smooth.
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Add 2 cups peanut butter chips and ¼ cup creamy peanut butter; stir until completely melted and combined.
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Pour into the prepared pan and allow to cool to room temperature before slicing into 1-inch squares.
Nutrition
More fudge recipes
- Caramel Macchiato Fudge
- Maple Walnut Fudge
- Peanut Butter Chocolate Fudge
More holiday desserts
If you’re assembling cookie plates, these recipes pair well with the fudge:
- M&M Cookie Bars
- Sugar Cookie Bars
- White Chocolate Dipped Chocolate Shortbread Cookies
- Chocolate Peppermint Pinwheel Cookies
- Pumpkin Snickerdoodle Cookies
- Peppermint Crinkle Cookies
- Stained Glass Window No Bake Cookies