Peanut Butter Fudge (FOOLPROOF) - Crazy for Crust (2024)

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Written ByDorothy Kern

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Fudge is always a holiday favorite and this foolproof peanut butter fudge with marshmallow cream is quick and easy one to make. It’s rich, creamy and all about the peanut butter! Four ingredient peanut butter fudge without any special equipment!

Peanut Butter Fudge (FOOLPROOF) - Crazy for Crust (2)

Old Fashioned Peanut Butter Fudge

During the fall and winter season I go a little fudge crazy! I can’t help it – homemade fudge is one of those treats that has endless possibilities. You can literally make any number of flavor combinations. There are also countless ways to make fudge with different ingredients that give it a rich and creamy texture. It’s one of my favorite treats to experiment with!

I’ve made peanut butter pumpkin fudge recipe, which is an amazing flavor combo for fall and I thought a pure peanut butter fudge would be great to share. I’ve been busy testing recipes, tweaking until I got it just right.

This is the BEST peanut butter fudge recipe – it’s easy with only 5 ingredients. It’s fantastic fudge, made with marshmallow cream. You don’t need any butter or confectioners’ sugar for this recipe and it has so much amazing peanut butter flavor. Plus – it’s freezer friendly!

Peanut Butter Fudge (FOOLPROOF) - Crazy for Crust (3)

Ingredients in Peanut Butter Fudge

  • Granulated Sugar
  • Milk: use whole milk, no substitutions
  • Marshmallow Cream: also called marshmallow fluff
  • Peanut Butter: use a regular processed peanut butter like Skippy or Jif. Do not use a natural peanut butter.

Be sure to see the recipe card below for full ingredients & instructions!

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How to make Peanut Butter Fudge

  • Line an 9-in. square baking pan with aluminum foil or parchment paper and spray with nonstick cooking spray. Assemble all your ingredients because this recipe goes fast.
  • Combine sugar and milk in a 3-quart saucepan on a stove-top. Bring it to a boil over medium heat, stirring constantly. Make sure it is at a ROLLING boil. Once it starts to boil, boil for 3 minutes, stirring constantly. Remove from heat.
  • Immediately stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool to room temperature.
  • Cover with plastic wrap and refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares.
  • Store between layers of waxed paper in an airtight container. It will keep for a few weeks in the refrigerator.
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Why this recipe works:

  • I’m so excited about this easy fudge recipe because it’s foolproof! It’s so easy to make and it works every time.
  • Unlike other recipes, you don’t need a candy thermometer to make this fudge. No special equipment needed! You only need a saucepan and a baking dish.
  • You only need four ingredients and about10 minutesto make it! It’s a great recipe for the holidays when you need a batch of something sweet on short notice.
  • This fudge starts to set immediately and is ready to slice after an hour in the fridge.
Peanut Butter Fudge (FOOLPROOF) - Crazy for Crust (6)

Peanut Butter Fudge (FOOLPROOF) - Crazy for Crust (7)

Tip From Dorothy

Expert Tips

  • This fudge needs to be at a rolling boil for a full 3 minutes. It will reach approximately 234°F (soft ball stage) on a candy thermometer in this time. As long as the fudge is at a full boil before you start your timer you don’t have to use a candy thermometer.
  • This easy peanut butter fudge sets very quickly and is ready to slice after it’s chilled for an hour. In fact, as soon as you pour the mixture into the dish you will notice it will start to firm up almost immediately.
  • The best way to store fudge to keep it fresh is in the refrigerator. I recommend slicing it and storing the slices in an airtight container. Separate them with wax paper andthe fudge will keep well for up to a week.
  • This fudge can be frozen in an airtight container for up to one month.
  • This fudge cannot be made in the microwave.
  • You can rescue soft fudge by mixing some powdered sugar. But if this fudge is cooked properly you will not need to do this.

FAQs

Why is my fudge grainy?

Grainy fudge usually happens because the sugar has not completely dissolved into the milk. Be sure to stir well and continuously while the milk and sugar boil to ensure it fully dissolves.

See Also
Garlic Prosciutto and Hot Honey Baked Brie Bread Bowl — b. sweetDIY Roundup: 25 Easy and Creative Sharpie Crafts - YesMissyBaked Orange ChickenDill Pickle Pasta Salad

Why didn’t my fudge set?

Chances are it didn’t set because it wasn’t cooked hot enough. It needs to stay at a continuous rolling boil for 3 minutes.

How to fix peanut butter fudge that didn’t set

You can add some powdered sugar and mix and it should help it set up. How much powdered sugar depends on how thin it is. To offset the extra sweetness, add some extra salt.

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Peanut Butter Fudge Recipe

4.86 from 120 votes

This is an easy FOOLPROOF recipe for peanut butter fudge with just 4 ingredients. It's fast and simple and SO creamy and good!

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Yield 36 pieces

Serving Size 1 serving

Save RecipeRate RecipePrint Recipe

Ingredients

  • 2 cups (400g) granulated sugar
  • ½ cup (118ml) whole milk
  • 1 ½ cups (400g) creamy peanut butter
  • 7 ounces marshmallow creme (1 jar)
  • 1 teaspoon vanilla extract

Instructions

  • Line an 9-in. square pan with foil and spray with nonstick cooking spray. Assemble all your ingredients because this recipe goes fast.

  • Combine sugar and milk in a 3-quart saucepan. Bring it to a boil over medium heat, stirring constantly. Once it starts to boil, boil for 3 minutes, stirring constantly. Remove from heat.

  • Immediately stir in peanut butter, vanilla, and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly.

    See Also
    Air Fryer Cinnamon Apple Chips

  • Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.

Recipe Video

Recipe Notes

  • Use a regular store peanut butter, not a natural one where you have to stir it. You can use Skippy or Jif Naturals, but not a fully natural peanut butter.
  • This fudge needs to be at a rolling boil for a full 3 minutes. It will reach approximately 234°F (soft ball stage) on a candy thermometer in this time. As long as the fudge is at a full boil before you start your timer you don’t have to use a candy thermometer.
  • This easy peanut butter fudge sets very quickly and is ready to slice after it’s chilled for an hour. In fact, as soon as you pour the mixture into the dish you will notice it will start to firm up almost immediately.
  • For this recipe, after the fudge has set, you don’t need to keep it in the refrigerator. I recommend slicing it and storing the slices in an airtight container. Separate them with wax paper andthe fudge will keep well for up to a week.
  • This fudge can be frozen in an airtight container for up to one month.
  • This fudge cannot be made in the microwave.

Recipe Nutrition

Serving: 1serving | Calories: 125kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 51mg | Potassium: 74mg | Fiber: 1g | Sugar: 16g | Vitamin A: 5IU | Calcium: 8mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

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Peanut Butter Fudge (FOOLPROOF) - Crazy for Crust (13)

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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64 Comments

  1. I read too many fudge recipes and tips. I’ve never let the syrup cool down before stirring but tried it with this recipe. It was setting up before the peanut butter and fluff were thoroughly mixed.

    Reminder to self, if it’s not broken don’t fix it

    Reply

  2. Love this fudge

    Reply

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Peanut Butter Fudge (FOOLPROOF) - Crazy for Crust (2024)
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