Peanut Butter Fudge
This creamy peanut butter fudge is a simple stovetop candy made with pantry staples and a short boil. It sets into neat squares with a soft, rich bite and plenty of peanut flavor.
Total
25 min
Servings
36 small squares
Level
Easy
Peanut butter fudge is the kind of homemade candy that feels special but does not ask for much. A saucepan, a lined pan, and a few familiar ingredients are all you need.
This version uses evaporated milk, sugar, marshmallow creme, and peanut butter for a smooth texture that is easier to manage than old-fashioned fudge. You can use a candy thermometer for the most reliable set, or follow the timing cues closely.
Cut it into small squares for holidays, bake sales, lunchbox treats, or a make-ahead dessert tray. It is sweet and rich, so a little piece goes a long way.
01What you'll need
Ingredients
8 items · 36 small squares
- 2 cups granulated sugar
- 1/2 cup evaporated milk, well shaken
- 1/2 cup unsalted butter, cut into pieces
- 1/4 teaspoon fine salt
- 1 cup creamy peanut butter, not natural-style
- 1 jar marshmallow creme, 7 ounces
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped roasted peanuts for topping
02How to make it
Step-by-step
1. Line the pan
Line an 8-inch square baking pan with parchment paper, leaving extra paper hanging over two sides. This overhang will help you lift out the fudge later. Lightly grease the parchment with butter or nonstick spray.
2. Measure before cooking
Measure the peanut butter, marshmallow creme, and vanilla before you turn on the stove. Fudge moves quickly once the sugar mixture is ready, so having everything nearby helps keep the texture smooth.
3. Start the sugar mixture
In a medium heavy-bottomed saucepan, combine the sugar, evaporated milk, butter, and salt. Set the pan over medium heat. Stir often with a heatproof spatula or wooden spoon until the butter melts and the mixture looks smooth.
4. Bring it to a boil
Increase the heat to medium-high and bring the mixture to a full rolling boil, which means it keeps bubbling even when you stir. Boil for 4 to 5 minutes, stirring constantly. If using a candy thermometer, cook until the mixture reaches 234°F, also called soft-ball stage.
5. Remove from heat
Take the saucepan off the heat right away. Be careful, because the sugar mixture is very hot and can burn. Set the pan on a heat-safe surface.
6. Stir in the peanut butter
Add the peanut butter, marshmallow creme, and vanilla. Stir firmly until the mixture is smooth, glossy, and evenly blended. Work quickly, because the fudge will begin to thicken as it cools.
7. Spread and top
Scrape the fudge into the prepared pan. Smooth the top with a spatula. If you are using chopped peanuts, sprinkle them over the top and press them in gently so they stick.
8. Cool and cut
Let the fudge cool at room temperature for 2 to 3 hours, or until firm. Lift it from the pan using the parchment overhang. Cut into 36 small squares with a sharp knife, wiping the knife between cuts for cleaner edges.
03From our kitchen
Cook's tips
- Make ahead: Peanut butter fudge is a good make-ahead treat. Make it up to 1 week before serving and store it in an airtight container.
- Storage: Keep the fudge at cool room temperature for up to 1 week, or refrigerate it for up to 2 weeks. If refrigerated, let it sit at room temperature for 10 to 15 minutes before serving for a softer texture.
- Freezing: Freeze fudge squares in a freezer-safe container with parchment between layers for up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.
- Peanut butter choice: Use regular creamy peanut butter, such as a no-stir brand. Natural peanut butter can separate and may make the fudge oily or crumbly.
- Crunchy version: Swap creamy peanut butter for crunchy peanut butter, or add chopped roasted peanuts on top for texture.
- Chocolate swirl: After spreading the fudge in the pan, drizzle 1/3 cup melted chocolate over the top and gently swirl with a knife. Do not overmix, or the swirl will disappear.
Cook's note
For the cleanest set, use a candy thermometer and pull the sugar mixture from the heat at 234°F. If you do not have one, keep the boil steady and time it once the mixture reaches a full rolling boil.
04Frequently asked
Questions & answers
Why did my peanut butter fudge turn out grainy?
Grainy fudge usually happens when sugar crystals form. Stir gently while the mixture heats, then stir constantly during the boil. Avoid scraping dried sugar from the sides of the pan back into the fudge.
Why is my fudge too soft?
It may not have boiled long enough or reached the right temperature. The sugar mixture should reach 234°F, or boil at a full rolling boil for about 4 to 5 minutes. Very humid kitchens can also make fudge set more softly.
Can I use natural peanut butter?
It is not recommended for this recipe. Natural peanut butter often separates into oil and solids, which can make the fudge greasy or prevent it from setting well. A regular no-stir peanut butter works better.
Can I make this peanut butter fudge without marshmallow creme?
This recipe is designed for marshmallow creme, which helps create a smooth, reliable texture. Without it, the sugar and liquid ratios would need to change, so it is better to use a different old-fashioned fudge recipe.
Do I need to refrigerate peanut butter fudge?
No, not for short storage. It can sit in an airtight container at cool room temperature for about 1 week. Refrigerate it if your kitchen is warm or if you want to keep it longer.
05Keep cooking
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