Peanut Butter Fudge Recipe

This peanut butter fudge is so smooth, creamy, and delicious! Filled with peanut butter, this fudge literally melts in your mouth!

Peanut Butter Fudge Recipe from addapinch.com

Trips to the mountains always mean a trip to the fudge shop when I traveled with my parents growing up and then later with my husband and son. We oooh and aah over all the varieties in the counter, taking samples of what was offered so that we could choose the very best from the selection. That was usually the hard part. Trying to decide.

Since we can never choose just one, we’d usually wind up with a box of different varieties. Wait. Let me clarify. We usually wind up with multiple boxes! But one thing has always been the same – peanut butter fudge was a requirement.

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Peanut Butter Fudge Recipe

After years of trying to emulate the texture and thickness from some of our favorite fudge shops we’ve visited over the years, I finally learned how to make it at home. I’m not sure if that is a fact I should be celebrating or not. Knowing how to make fudge shop quality peanut butter fudge could be a dangerous thing! Thank goodness it makes a wonderful present throughout the holidays!

How to Make Peanut Butter Fudge

Line an 8 x 8 inch pan with parchment paper, allowing a 2 inch overhang around the baking dish so it’s easy to lift the fudge out of the baking dish for cutting when it is ready. Then lightly spray the parchment paper with nonstick cooking spray so that the fudge easily releases.

Then bring the sugar, milk, and butter to a boil over medium heat. Cook until the mixture reaches the soft ball stage or 240 degrees Fahrenheit on a candy thermometer. Remove from heat and stir in vanilla, peanut butter and marshmallow cream. Mix until smooth.

Pour the peanut butter fudge into the prepared pan and allow it to cool completely.

Lift the peanut butter fudge out of the baking pan using the overhanging parchment edges. Place onto a cutting board and cut into 1 inch pieces using a sharp knife.

Store the fudge in an airtight container lined with parchment paper in the refrigerator.

Make a batch of this Peanut Butter Fudge to share with friends and I feel sure they’ll be singing your praises!

More Delicious Fudge Recipes

Here are a few other favorite fudge recipes I think you’ll love!

My Chocolate Fudge Recipe is a rich chocolate fudge that’s simple and perfect for add-ins like dried fruit, nuts and more!

My Easy Fudge Recipe is a chocolate and peanut butter lover’s dream! Some even say it tastes just like peanut butter cups!

This Peppermint Fudge Recipe is smooth, rich chocolate fudge with minty peppermint bark perfection.

Peanut Butter Fudge Recipe from addapinch.com

Here’s my Peanut Butter Fudge Recipe. I hope you love it as much as we do!

Peanut Butter Fudge Recipe

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 48 squares
Author: Robyn Stone | Add a Pinch

Ingredients

  • 3 cups granulated sugar
  • 1 cup milk
  • 3 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 cup peanut butter
  • 8 ounces marshmallow cream

Instructions

  • Line 8 x 8 inch pan with parchment paper, allowing a 2 inch overhang on all sides. Lightly spray the parchment with non-stick cooking spray. Set aside.
  • Bring sugar, milk, and butter to a boil over medium heat. Cook until the mixture reaches the soft ball stage or 240º F on a candy thermometer. Remove from heat and stir in vanilla, peanut butter and marshmallow cream. Mix until smooth. Pour into prepared pan and allow to cool completely.
  • To cut the fudge, lift the fudge out of the baking pan using the overhanging parchment edges. Cut into 1-inch squares. Store fudge in an airtight container in the refrigerator.
Tried this recipe?Share a photo on Instagram and tag me with @addapinch and #addapinch!

Enjoy!
Robyn xo

6 comments on “Peanut Butter Fudge Recipe”

  1. Because ALL the ingredients are pale.

  2. After two attempts, I have not been able to make a batch that set firmly. The consistency is like pudding. Suggestions?

  3. Can I substitute small marshmallows in place of the marshmallow cream? Any tips on doing that?? Or is that not a good idea??

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