Last updated: January 2026
I cannot remember where or when, but one time I tried the creamiest, most delectable peanut butter fudge. The flavor had just the right balance of sugar and nuttiness, and it wasn’t dense at all like other fudge. I often wondered what made this particular recipe so yummy. After digging around for the answer, I think I found it with this 5-ingredient peanut butter fudge recipe!
Why Marshmallow Cream is the Secret Ingredient
The key ingredient has to be marshmallow cream, also known as marshmallow fluff. While most fudge recipes use variations of sugar (granulated, powder), marshmallow cream helps a ton with the dissolving process. The cream is described as an interfering agent. Boiling granulated sugar and milk produces sugar molecules that quickly bond together to form crystals as they cool. If it continues, then the fudge becomes grainy. Because the marshmallow cream contains corn syrup and egg whites, it keeps the crystals tiny, thus keeping the texture smooth.
What You’ll Need (Ingredients & Tools)
You only need five ingredients for this fudge:
- Butter
- Whole milk
- Granulated sugar
- Creamy peanut butter (I’m a big fan of Jif!)
- Marshmallow fluff
For equipment, this recipe requires very little:
- Heavy saucepan
- 8×8 or 9×9 metal square pan (a disposable aluminum pan works too)
- Parchment paper (if you’re using a metal pan)
- Airtight container (for storing fudge)
Note: As an Amazon affiliate, I earn from qualifying purchases.
Tips for Peanut Butter Fudge Success
Making fudge, or any candy for that matter, shouldn’t be seen as a scary challenge. It’s easier than you think if you keep these tips in mind:
- Act fast: this recipe requires bringing ingredients to a boil, then removing from heat and mixing other ingredients quickly. Fudge sets fast, and over-boiling or waiting too long can give you the wrong results.
- Look for the bubbles: Bringing sugar, milk, and butter to a boil means bringing it to what’s called a “rolling boil.” As you stir the heated liquid, bubbles shouldn’t disappear. Set your timer when it bubbles, and stir frequently, as this stage allows for the sugar to soften in the mixture.
- Have all ingredients ready to go: It’s important to have all five ingredients nearby and properly measured before use. Make sure your pan is ready, too.
Frequently Asked Questions
Do I need a candy thermometer for this peanut butter fudge recipe?
Nope! Because we are using the 3-minute rolling boil method and marshmallow cream as a stabilizer, you can achieve the perfect set without a thermometer. It’s a great entry-level candy recipe for beginners.
Can I use natural peanut butter?
I would advise not to use a natural peanut butter due to its tendency to separate. I recommend a standard brand found at most stores like Jif, Peter Pan, or Skippy.
How to Store and Gift Your Peanut Butter Fudge
Once the peanut butter fudge has set, you can store it at room temperature, however, the fudge does soften over time. I found it holds its shape better when stored in an air-tight container in the refrigerator. You can store this fudge for up to two weeks in the fridge, or one week at room temperature. When slicing the peanut butter fudge, use wax paper to line your container. If you are presenting this fudge as a gift, mini cupcake liners serves nicely as a bed for the individual pieces, and it makes it look like boxed chocolates!
Convinced yet? Scroll down for the printable recipe. This creamy peanut butter fudge is easy to please, and you’ll definitely be coming back for seconds!
If you’re looking to make more candy desserts, check out my recipe for Easy Fudge Bites!
Easy Peanut Butter Fudge
Ingredients
- 2 tbsp butter, softened
- 2 cups granulated sugar
- 1/2 cup whole milk
- 1 1/3 cups creamy peanut butter
- 7 oz marshmallow creme (or 1 jar)
Instructions
- Line an 8-inch square pan with foil; grease with butter.
- In a heavy saucepan, combine sugar and milk; boil and stir over medium heat, 3 minutes. Remove from heat.
- Stir in peanut butter and creme. Spread into pan; cool slightly.
- Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil, cut fudge into squares. Store between layers of waxed paper in an airtight container.
Leave a Reply