I’ll never forget the first time my grandmother handed me a square of her homemade peanut butter fudge. I was maybe seven years old, and that single bite changed everything I thought I knew about candy.
The creamy texture melted on my tongue, and the rich peanut butter flavor was unlike anything I’d tasted from a store. Years later, after she passed, I found her recipe card tucked inside an old cookbook, the edges worn and stained from decades of use.
That’s when I decided to master this peanut butter fudge recipe myself. I won’t lie, my first few attempts were disasters. I ended up with grainy, crumbly messes that barely held together. But after some trial and error, I finally cracked the code.
Now this fudge is my go-to for holiday gifts, bake sales, and those moments when I need something sweet that actually delivers. The best part? You don’t need a candy thermometer or any fancy equipment. Just a few simple ingredients and about 30 minutes of your time.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Total Time | 2 hours 18 minutes (includes chilling) |
| Servings | 64 pieces |
| Difficulty Level | Easy |
Why You’ll Love This Peanut Butter Fudge Recipe
This fudge hits differently than store-bought versions. The texture is impossibly smooth and creamy, not chalky or overly sweet like those pre-packaged varieties.
Here’s what makes this recipe special:
- Quick and foolproof – No candy thermometer needed, and it comes together in under 20 minutes of active work
- Rich peanut butter flavor – Uses real creamy peanut butter for authentic taste, not artificial flavoring
- Perfect texture every time – The secret ratio of ingredients creates that melt-in-your-mouth consistency
- Makes a huge batch – One recipe yields 64 pieces, perfect for gifting or feeding a crowd
- Customizable – Easy to adapt with different mix-ins like chocolate chips, crushed pretzels, or sea salt
- Budget-friendly – Uses pantry staples you probably already have on hand
This is comfort food that doubles as an impressive homemade gift. I’ve seen people’s faces light up when they bite into a piece, and honestly, that reaction never gets old.
If you’re looking for another sweet treat that’s just as easy, check out my fudge.
Ingredients
This recipe uses basic pantry ingredients that work together to create the perfect fudge consistency. I’ve tested this with various brands, and while quality matters, you don’t need to break the bank.
For the Fudge:
- 2 cups (400g) granulated sugar
- ½ cup (120ml) whole milk
- 1 cup (240g) creamy peanut butter (not natural or no-stir varieties)
- 1 jar (7 oz/198g) marshmallow fluff
- 1 teaspoon (5ml) vanilla extract
- Pinch of salt (if using unsalted peanut butter)
Optional Toppings:
- ½ cup (90g) chocolate chips for drizzling
- Flaky sea salt for sprinkling
- ¼ cup (30g) crushed peanuts for texture
Read Also: Sugar Cookies Recipe
Kitchen Equipment Needed
Having the right tools makes this recipe nearly foolproof. I learned this the hard way after my first attempt with flimsy equipment ended in burnt fudge and a ruined pot.
Essential Equipment:
- Heavy-bottomed medium saucepan (3-quart capacity minimum)
- Wooden spoon or heat-resistant silicone spatula
- 8×8-inch square baking pan
- Parchment paper
- Measuring cups and spoons
- Sharp knife for cutting
Optional but Helpful:
- Offset spatula for smoothing the top
- Kitchen scale for precise measurements
- Pastry brush for brushing down pan sides
- Microwave-safe bowl (if melting chocolate for drizzling)
Recommended Products for This Recipe
After making this fudge countless times, I’ve found a few products that genuinely make a difference in the final result. These aren’t just fancy add-ons; they solve real problems I’ve encountered while perfecting this recipe.
1. Jif Creamy Peanut Butter
Standard creamy peanut butter works best for this recipe, and Jif has the ideal consistency. Natural peanut butters with separated oils will throw off the texture completely, creating grainy, oily fudge. I learned this mistake the expensive way after ruining an entire batch with fancy organic peanut butter.
2. Kraft Marshmallow Fluff
The marshmallow fluff is what gives this fudge its signature smooth, creamy texture. Generic brands sometimes have different consistencies that can affect how the fudge sets. Kraft’s version is reliable and creates that perfect melt-in-your-mouth quality every single time.
3. All-Clad Stainless Steel Saucepan
A heavy-bottomed pan distributes heat evenly, preventing hot spots that can scorch your sugar mixture. I used cheap pans for years and constantly dealt with burnt bottoms and uneven cooking. This investment changed everything. The thick base ensures your fudge mixture heats gradually and uniformly.
4. Reynolds Parchment Paper Sheets
Pre-cut parchment sheets make lining your pan so much easier than wrestling with a roll. Plus, they’re the perfect size for an 8×8 pan. The non-stick surface means your fudge releases cleanly every time, with no sticky mess or torn pieces.
For another sweet dessert that’s perfect for gifting, try my pecan pie.
Step-by-Step Instructions: How to Make Peanut Butter Fudge
I’m going to walk you through this process exactly as I make it, including the small details that prevent common mistakes. Take your time with each step, especially the stirring, and you’ll have perfect fudge.
1. Prepare Your Pan
- Line your 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides (this creates handles for easy removal later)
- Lightly spray the parchment with non-stick cooking spray or brush with a thin layer of butter
- Set the prepared pan aside within arm’s reach of your stove
- Have your marshmallow fluff jar opened and ready, with a measuring cup nearby
2. Combine Sugar and Milk
- Add the granulated sugar and whole milk to your heavy-bottomed saucepan
- Place the pan over medium heat (not high – this is important to prevent scorching)
- Stir gently with your wooden spoon until the sugar begins to dissolve into the milk
- Continue stirring occasionally as the mixture comes to a gentle boil
- Watch for the sugar crystals to completely disappear before moving to the next step
3. Bring to a Rolling Boil
- Once the mixture starts bubbling around the edges, increase the heat slightly to medium-high
- Stir constantly now to prevent the bottom from burning
- The mixture will transform from cloudy to slightly clearer as it heats
- Let it reach a full rolling boil (large bubbles that don’t stop when you stir)
- Maintain this rolling boil for exactly 3 minutes, stirring constantly in a figure-eight pattern to cover the entire bottom of the pan
- Set a timer – these 3 minutes are crucial for the fudge to set properly later
4. Add Peanut Butter and Marshmallow Fluff
- Remove the pan from heat immediately when your timer goes off
- Working quickly, add the entire cup of peanut butter to the hot sugar mixture
- Dump in the marshmallow fluff (use a rubber spatula to get every bit from the jar)
- Add the vanilla extract and salt (if using)
- Begin stirring immediately with vigorous, continuous strokes
- The mixture will look separated and lumpy at first – this is completely normal
- Keep stirring for 2-3 minutes until everything melts together into a smooth, glossy mixture
- You’ll know it’s ready when the mixture becomes uniform in color with no streaks of white marshmallow visible
5. Pour and Spread
- Immediately pour the fudge mixture into your prepared pan (it starts setting up quickly, so don’t delay)
- Use your spatula or offset spatula to spread it evenly into all corners
- Smooth the top surface as best you can, working quickly before it begins to set
- Tap the pan gently on the counter 2-3 times to release any air bubbles
- If adding toppings like chocolate chips or sea salt, sprinkle them on now while the surface is still slightly soft
6. Cool and Set
- Let the fudge sit at room temperature for about 15 minutes until it’s no longer hot to the touch
- Transfer the pan to your refrigerator and chill for at least 2 hours (I usually do 3-4 hours for best results)
- The fudge is ready when it’s completely firm and cool throughout
- Using the parchment paper overhang, lift the entire fudge block out of the pan
- Place it on a cutting board for easy slicing
7. Cut and Serve
- Use a large, sharp knife to cut the fudge into 1-inch squares (I usually get 64 pieces from one batch)
- Wipe your knife clean between cuts for the neatest edges
- If the fudge is very cold and hard to cut, let it sit at room temperature for 10 minutes
- Arrange the pieces on a serving platter or store them in an airtight container with parchment paper between layers
You might also enjoy: Coconut Cream Pie
Tips for The Best Peanut Butter Fudge
These tips come from years of making this recipe and fixing problems as they arose. Some lessons I learned the hard way, so you don’t have to.
Key Success Tips:
- Use regular creamy peanut butter, not natural – Natural peanut butters contain too much oil and will make your fudge separate and become greasy. Stick with brands like Jif, Skippy, or Peter Pan that have added stabilizers.
- Don’t skip the full 3-minute boil – This timing is critical. Too short and your fudge won’t set properly; too long and it becomes grainy and hard. Use a timer instead of guessing.
- Stir constantly during the boil – The sugar mixture can scorch quickly on the bottom of the pan. Keep that spoon moving in a figure-eight pattern to prevent burning.
- Work quickly after removing from heat – The mixture starts to set as it cools. Add your peanut butter and marshmallow fluff immediately and stir vigorously without hesitation.
- Use whole milk for best results – Lower fat milks produce a slightly grainier texture. The fat content in whole milk contributes to that smooth, creamy consistency.
- Line your pan properly – Make sure the parchment paper extends up and over two opposite sides. This creates “handles” that make removing the fudge effortless once it’s set.
- Let it chill completely – Cutting into warm or partially set fudge creates a sticky mess. Patience here pays off with clean, professional-looking squares.
- Store at room temperature – While you chill the fudge initially to set it, room temperature storage keeps the texture perfect. Refrigerated fudge becomes too hard.
Another favorite: Pumpkin Pie
Serving Suggestions
This peanut butter fudge is rich and satisfying on its own, but I love pairing it with complementary flavors and textures for special occasions.
Perfect Pairings:
- Serve alongside a cup of hot coffee or espresso for an afternoon treat
- Pair with apple crisp for a dessert board at fall gatherings
- Arrange on a platter with gingerbread cookies and pumpkin bars for holiday cookie exchanges
- Place small squares in mini cupcake liners for elegant presentation at parties
- Crumble pieces over vanilla ice cream for a deconstructed sundae
- Pack into decorative tins with tissue paper for homemade gift boxes
- Serve with salted nuts and dried fruit on a dessert charcuterie board
- Pair with pumpkin spice latte for the ultimate cozy fall combo
For a complete dessert spread, add pecan pie dump cake to your table.
Variations of Peanut Butter Fudge
Once you master the basic recipe, these variations let you customize the fudge for different tastes and occasions. I rotate through these versions depending on who I’m making it for.
Delicious Variations:
- Chocolate Peanut Butter Swirl – Melt ½ cup chocolate chips and swirl them through the fudge right before it sets, creating a marbled effect. Use a butter knife to create swirls.
- Crunchy Peanut Butter Version – Replace the creamy peanut butter with crunchy for added texture. You can also fold in an extra ½ cup of chopped roasted peanuts.
- Reese’s Style Fudge – Press the peanut butter fudge into the pan, then spread a thin layer of melted chocolate on top. Let it set for a candy bar-inspired treat.
- Fluffernutter Fudge – Reduce peanut butter to ¾ cup and add ½ cup additional marshmallow fluff for an extra fluffy texture.
- Salted Caramel Peanut Butter – Drizzle homemade or store-bought caramel sauce over the top and sprinkle with coarse sea salt before chilling.
- Peanut Butter Pretzel – Fold in 1 cup crushed pretzel pieces right before pouring into the pan for a sweet and salty combination.
- White Chocolate Peanut Butter – Melt ½ cup white chocolate chips and swirl into the mixture, or spread on top as a layer.
- Honey Roasted Version – Use honey roasted peanut butter instead of regular and reduce sugar by 2 tablespoons to balance the sweetness.
- Banana Peanut Butter – Add ½ teaspoon banana extract along with the vanilla for a PB&B twist.
- Maple Peanut Butter – Replace vanilla extract with maple extract and drizzle with pure maple syrup before serving.
Read Also: Apple Pie Recipe
Storage and Reheating
Proper storage keeps your fudge fresh and maintains that perfect texture for weeks. I’ve experimented with different methods, and here’s what actually works.
Storage Instructions:
- Room Temperature (Recommended) – Store in an airtight container with parchment paper between layers. The fudge stays fresh for up to 2 weeks at room temperature (65-70°F). This is my preferred method because the texture stays soft and creamy.
- Refrigerated – If your kitchen is very warm or humid, refrigerate the fudge in an airtight container for up to 3 weeks. Let it sit at room temperature for 10-15 minutes before serving, as cold fudge becomes very firm.
- Frozen – Wrap individual pieces or layers in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before eating.
- Preventing Sticking – Always place parchment paper or wax paper between layers of fudge in your container. Without this barrier, the pieces stick together and become difficult to separate.
- Avoiding Moisture – Keep fudge away from humid environments. Excess moisture causes the sugar to “weep” and creates a sticky surface.
- Gift Packaging – If packaging as gifts, wrap individual pieces in small squares of wax paper or place in mini cupcake liners. Store in decorative tins with tight-fitting lids.
- Signs of Spoilage – Discard fudge if you see any mold, if it develops an off smell, or if the texture becomes grainy and dry (though this is rare if stored properly).
You might also enjoy: Pumpkin Chocolate Chip Cookies
Nutritional Facts
Here’s the approximate nutritional information per piece (based on 64 servings):
- Calories: 65
- Total Fat: 2.5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 25mg
- Total Carbohydrates: 10g
- Dietary Fiber: 0g
- Sugars: 9g
- Protein: 1g
Note: Nutritional values are estimates and may vary based on specific brands and ingredient measurements used. This fudge is a sweet treat meant for occasional enjoyment, not an everyday snack. The small serving size (one piece) makes it easy to satisfy your sweet tooth without overdoing it.
Health Benefits of Key Ingredients
While this is definitely a dessert and not a health food, some of the ingredients do offer nutritional benefits in moderation.
Nutritional Highlights:
- Peanut Butter – Provides plant-based protein, healthy monounsaturated fats, vitamin E, magnesium, and niacin. These nutrients support heart health and provide sustained energy. However, the processed versions used in this recipe contain added sugars and oils.
- Milk – Contributes calcium for bone health, vitamin D for immune function, and protein for muscle maintenance. Even the small amount in this recipe adds nutritional value.
- Peanuts (if using as topping) – Rich in antioxidants, particularly resveratrol, which may have anti-inflammatory properties. They also provide fiber and essential minerals like manganese and copper.
Important Context: This fudge is high in sugar and calories, so it should be enjoyed as an occasional treat rather than a daily snack. The nutritional benefits of the peanut butter are offset by the added sugar and saturated fat. If you’re looking for healthier dessert options, check out my healthy chocolate chip cookies instead.
Another favorite: Pumpkin Snickerdoodle Cookies
FAQs About Peanut Butter Fudge
1. Why is my peanut butter fudge too soft and won’t set?
The most common reason is not boiling the sugar mixture long enough. The mixture must reach a full rolling boil and maintain it for exactly 3 minutes to reach the proper temperature for setting. If you didn’t boil it long enough, the fudge won’t firm up properly even after chilling.
Another possibility is using natural peanut butter, which has too much oil and prevents proper setting. Always use regular creamy peanut butter with stabilizers. If your fudge is too soft, you can try refrigerating it for several more hours, though the texture may remain slightly softer than ideal.
2. Can I make this fudge without marshmallow fluff?
Yes, but you’ll need to use mini marshmallows as a substitute. Replace the 7-ounce jar of marshmallow fluff with 2 cups of mini marshmallows. Add them at the same point in the recipe and stir until completely melted.
The texture will be slightly different but still delicious. Marshmallow fluff creates a smoother, creamier result, while mini marshmallows can sometimes leave tiny air pockets. Either way, the fudge will taste great and set properly.
3. How do I prevent my fudge from becoming grainy?
Grainy fudge usually happens when sugar crystals form during cooking. To prevent this, avoid stirring too vigorously once the mixture comes to a boil, and don’t scrape down the sides of the pan (sugar crystals on the sides can fall back into the mixture and cause crystallization). Make sure your sugar completely dissolves in the milk before bringing it to a full boil.
If your fudge does turn out grainy, you can try remelting it gently with a tablespoon of milk, then cooling it again. Sometimes this rescues the texture, though it’s not guaranteed.
4. Can I double this recipe?
Absolutely, but use a larger pan (9×13 inches works well) and expect the cooking time to increase slightly. The sugar and milk mixture may take an extra minute or two to reach a rolling boil because of the increased volume. Everything else remains the same.
I often double this recipe during the holidays when I need to make gifts for multiple people. Just make sure your saucepan is large enough to accommodate the bubbling mixture without overflowing.
5. What’s the best way to cut fudge cleanly?
The secret is using a sharp knife and wiping it clean between each cut. Run your knife under hot water, dry it completely, then make one cut. Wipe away any fudge residue, reheat the knife under hot water, dry it, and make the next cut.
This process sounds tedious, but it creates professional-looking pieces with clean edges. Cold fudge is easier to cut than room temperature fudge, so if you’re struggling, pop it back in the fridge for 30 minutes and try again.
For another dessert idea, try authentic Italian tiramisu.
Final Thoughts
This peanut butter fudge recipe has become one of my most treasured family traditions. Every time I make it, I think about my grandmother and those afternoons spent in her kitchen, watching her work her magic with just a few simple ingredients.
The best part about this recipe is how it brings people together. I’ve made countless batches for neighbors, coworkers, teachers, and friends, and every single time, someone asks for the recipe. Now I’m sharing it with you.
Give this recipe a try, and don’t be discouraged if your first batch isn’t perfect. Mine certainly wasn’t. But once you get the hang of it, you’ll have a foolproof dessert that’s perfect for any occasion.
I’d love to hear how your fudge turns out! Drop a comment below with your results, any variations you tried, or questions you might have. Happy cooking!
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