This Easy Peanut Butter Fudge is rich, creamy, and unbelievably simple thanks to the magic of marshmallow creme. It’s the perfect no-fuss recipe for irresistibly smooth, sweet treats!
If you’ve ever been intimidated by the thought of whipping up homemade fudge, don’t worry—this version is about to change your mind.
This recipe takes inspiration from the old-school “fantasy fudge” that calls for marshmallow creme. And let me tell you, that stuff is magic in a jar! Why? Because it makes the whole process easier and far more forgiving. Traditional fudge recipes often require precise whipping to avoid ending up with a grainy mess, but marshmallow creme does the heavy lifting for you. Thanks to its silky texture and a little help from corn syrup, it keeps everything smooth as peanut butter (literally). Plus, no whipping means less elbow grease and a lot less stress.
The Sweet Science of Fudge Making
Now, let’s talk candy-making basics. Fudge isn’t just about mixing and hoping for the best—it’s about nailing the right temperature. That’s why cooking the sugar mixture to the soft-ball stage is non-negotiable. What’s the soft-ball stage, you ask? It’s when the sugar syrup reaches just the right temperature—between 235°F and 240°F—and forms a soft, malleable ball when dropped into cold water. This stage is key to giving your fudge its luscious, creamy texture. Skip it, and you’re either biting into a sticky mess or something with the texture of a brick. I usually shoot for 235°F just to give me a little wiggle room and keep it from getting over cooked.
Weather or Not to Make Fudge
Here’s the thing about making candy: it’s a little sensitive. And by that, I mean it’s basically a diva when it comes to humidity. On a rainy day, the extra moisture in the air can mess with how the sugar sets, leaving you with sticky or overly soft fudge. But don’t fret! You can still make it work by cooking the mixture a degree or two higher to compensate for the moisture. A candy thermometer is your best friend here—don’t eyeball it, no matter how confident you feel.
Why You’ll Love This Fudge
With this easy peanut butter fudge recipe, you’re skipping the fussy parts of fudge-making and going straight to the good stuff: that dreamy peanut butter flavor and a perfectly smooth texture. It’s practically foolproof thanks to the marshmallow creme, which means you get all the reward with none of the frustration.
So grab your saucepan, your candy thermometer, and that jar of marshmallow creme, and let’s get to it. Whether it’s sunny or stormy, you’re about to make fudge that’ll wow your family, impress your friends, and maybe even convince yourself that candy-making isn’t so scary after all.
The Science of Deliciousness
Marshmallow creme isn’t just a sweet addition—it’s the secret weapon that takes this fudge from fussy to fabulous. Its silky texture and built-in corn syrup work together to prevent pesky sugar crystals from forming, which means you’re left with fudge that’s smooth, creamy, and totally free of that dreaded graininess. And unlike traditional fudge recipes that require precise whipping to incorporate just the right amount of air, marshmallow creme eliminates that step entirely.
Recipe Card
Easy Peanut Butter Fudge
Ingredients
- 3 cups granulated sugar
- 1 (5-ounce) can evaporated milk (about 2/3 cup)
- 3/4 cup unsalted butter (12 tablespoons)
- 1/3 cup peanut butter (creamy or crunchy)
- 1 (10-ounce) package peanut butter chips
- 1 (7-ounce) jar marshmallow creme
- 1/4 cup salted peanuts (optional)
Instructions
- Butter an 8×8-inch baking dish or spray it with nonstick cooking spray and set aside. Combine the sugar, milk, and butter in a medium-sized, heavy pot and cook on medium heat until the mixture comes to a boil. Be sure to stir frequently.
- Once it has reached the boiling point, boil for about 5 minutes. Stir constantly. Use a candy thermometer to get the mixture to the soft ball temp of 235°F.
- Remove from the heat and stir in the peanut butter, peanut butter chips, and marshmallow creme. Stir until mixture is creamy and smooth. If using, add the chopped nuts (reserving a few to sprinkle on the top) and mix well.
- Immediately pour into the prepared baking dish. Cool completely and cut as desired. Store in an airtight container.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Gwen Robertson
I’ve been making a recipe similar for a few years. It requires more peanut butter and no chips. I’m going to try yours for a change. I think that yours will be better.
Thanks, Gwen! Sure hope you’ll love this version!
Gwen Robertson
I’m sure that I will love it. All of your recipes that I have tried have been great!! I have lived in North Carolina all of my life and I love to cook Southern comfort food.
Thanks, Gwen!
Gwen
I love this recipe. I will be replacing my old one with this one. My old one had 1 1/3 cups peanut butter. The peanut butter chips are much better and the fudge isn’t dry like the other one. I make it mostly for my grown daughter and she loved it. She prefers this one too. Thank you
So glad to hear it turned out great for you, Gwen!
Sonya Queen Merritt
Made Peanut Butter Fudge for the first time ever this morning. This recipe is so creamy and wonderful. Every recipe that I have tried of Stacie’s has been wonderful.
I’m so glad you loved the fudge, especially for your first time making it! Thank you for trying my recipes — I’m so happy they’ve been a hit in your kitchen!
Janet Hennessey
Wonderful thank you .the peanut butter fudge was awesome I would make this again thanks again
Awesome! Happy to hear it turned out great for you!
Cookee
Hi Stacie…
Wonderful recipes…so very many to choose from. Thank you for your hard work!!
I have been making this fudge for decades… my secret on how many. It’s the best!!!
But I wouldn’t call it Easy if you have not made it before. I have scorched my share of pans from sugar concoctions LOL. According to the internet, the easiest is a can of pre made frosting and a big spoonful of peanut butter, stir, take a lick off the spoon and shove in refrigerator to firm up, maybe (LOL). Know I would not eat or serve this recipe!!! It has got to only be the recipe that you list for Peanut butter Fudge.
Now my real reason for all this wordy stuff is to find out your magical miracle way to cut perfectly smooth square photogenic pieces of delicious fudge?? Please divulge your secrets, seriously!
Hugs and Merry Christmas.
Ha! Yes, the frosting version is not my favorite either. In terms of slicing, I just use a large sharp knife. Unfortunately, no great trick to share.
Beverly
That fudge looks so yummy! I would like to make this for Christmas but how long will this stay fresh?
It has a tendency to dry out as it sits, so I think a week to 10 days is the most you’d want to keep it.