Peanut Butter Fudge Recipe

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5 from 1 vote
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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 meant 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 at 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. But one thing has always been the same – peanut butter fudge was a requirement.

How to Make 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!

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

For this recipe, you’ll need sugar, milk, butter, vanilla extract, peanut butter, and marshmallow cream.

Step-by-Step Instructions

  1. Prep. 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.
  2. Make the fudge. Bring the 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 extract, peanut butter, and marshmallow cream. Mix until smooth. Pour the peanut butter fudge into the prepared pan and allow it to cool completely.
  3. Cut into pieces. 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.

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!

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

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

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

Peanut Butter Fudge Recipe from addapinch.com

Storage Tips

Store in an airtight container at room temperature for 2 to 3 weeks.

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

Peanut Butter Fudge Recipe

5 from 1 vote
This peanut butter fudge is so smooth, creamy, and delicious! Filled with peanut butter, this fudge literally melts in your mouth!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 48 squares

Ingredients 

  • 3 cups granulated sugar
  • 1 cup milk
  • 3 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 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.

Notes

Storage Tips

Store in an airtight container at room temperature for 2 to 3 weeks.

Nutrition

Calories: 104kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 31mg | Potassium: 38mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 30IU | Calcium: 9mg | Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




3 Comments

  1. Christy says:

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

  2. Mary Frances says:

    This sounds HEAVENLY!

  3. Maralyn Woods says:

    Because ALL the ingredients are pale.