An unbelievably easy stovetop recipe for creamy Peanut Butter Fudge! Made with just a handful of ingredients and no thermometer needed!
Peanut Butter Fudge
I should have titled this post “Lead me not into temptation” …. because apparently, I can find it on my own!
I have a weakness, a vice almost, when it comes to peanut butter or chocolate – it is too hard for me to resist. {In my best Southern drawl} “Lawd, have mercy” if the two are combined. Then all bets are off – I’m not resisting anything. Although I thought about drizzling melted chocolate over the top – I refrained (barely). If it tickles your fancy to drizzle melted chocolate over it, don’t forget to mail some to me, then, by all means, drizzle away.
What I love about this fudge:
- It’s easy to make!
- It’s quick – so you can enjoy it faster!
- It has lots of peanut butter flavor.
- I almost always have everything on hand to make this.
- It is oh, so creamy!!
Peanut Butter Fudge recipe
- Butter, for greasing the foil
- granulated sugar
- milk
- peanut butter
- marshmallow creme
How to make Peanut Butter Fudge
- In a medium saucepan, bring the milk and sugar to a boil. Boil for 4 minutes.
- Add the peanut butter and marshmallow creme and mix well. Quickly pour the mixture into the prepared pan.
- Chill until set.
- Cut into squares.
Seriously, friends! That’s all there is to this recipe!! How easy is that?
Peanut Butter Fudge: Questions and Answers
Can peanut butter fudge be frozen?
Fudge freezes quite well, although the texture and flavor of the fudge may change slightly after freezing. To properly freeze fresh fudge, cut it into whatever size pieces you want to freeze, and then wrap each piece with an airtight wrapping material, such as aluminum foil or plastic wrap. After they are wrapped up, place the pieces of fudge into a plastic freezer bag. Remove as much of the air as possible before you seal the bag, and then store it in the freezer until it’s needed. Only put as much fudge as you will want to defrost at any one time into each plastic freezer bag.
The most important part of freezing is actually in the thawing. That’s right, properly thawing out your frozen fudge is crucial to its flavor and consistency.
When you are ready to eat the fudge, remove it from the freezer, keeping it in the plastic bag. If the fudge is removed from the plastic bag before it reaches room temperature, moisture in the air will condense on the cold fudge, making the top sticky and soft.
Let the fudge sit in its wrapping and plastic bag at room temperature until it has completely thawed.
After the fudge is completely thawed remove it’s wrapping and enjoy!
How should I store Peanut Butter Fudge?
Fudge will keep at room temperature just fine. It does not need to be refrigerated. You can keep it in the refrigerator if you feel that you like it cold – and some people prefer it that way. In this case, make sure it is airtight, as cold air will surely dry out your fudge quicker.
Can I add chocolate to this Peanut Butter Fudge recipe?
Absolutely! Sometimes, I like to melt chocolate chips and drizzle them over the top of the fudge for a yummy variation!
Can dogs eat Peanut Butter Fudge?
I am not a licensed veterinarian or animal specialist, so I cannot give the okay that it is safe. Personally, I would NOT give fudge to a dog. I have read that some people have done it without a problem. Having said that, definitely never feed your pet anything that contains Xylitol – a sugar substitute found in lower and sugar-free products.
How did you like this recipe
I’d love to hear your thoughts! Everyone loves a great fudge recipe and this is a family favorite! I would love to know about your experiences with the recipe. Please leave me a comment, or ask a question if you have one!
Disclaimer: I cannot be held responsible for the copious amounts of fudge you will be tempted to eat! 😂
Other recipes you may enjoy
Peanut Butter Fudge
Ingredients
- Butter for greasing the foil
- 2 cups sugar
- ½ cup milk
- 1 ⅓ cups peanut butter
- 1 jar marshmallow creme 7 oz.
Instructions
- Line an 8-inch square pan with foil and butter the foil well. Set aside.
- In a medium saucepan, bring the milk and sugar to a boil. Boil for 4 minutes.
- Add the peanut butter and marshmallow creme and mix well. Quickly pour the mixture into the prepared pan.
- Chill until set.
- Cut into squares.
Notes
- Fudge freezes quite well, although the texture and flavor of the fudge may change slightly after freezing. To properly freeze fresh fudge, cut it into whatever size pieces you want to freeze, and then wrap each piece with an airtight wrapping material, such as aluminum foil or plastic wrap. After they are wrapped up, place the pieces of fudge into a plastic freezer bag. Remove as much of the air as possible before you seal the bag, and then store it in the freezer until it’s needed. Only put as much fudge as you will want to defrost at any one time into each plastic freezer bag.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on December 13, 2012. Updated on December 20, 2019.
I love how easy your fudge is to make. It looks scrumptious!
Mmmm sounds good! 🙂
I may be adding this to my already long list of desserts to bring to Christmas 🙂 Looks so good!
Love this recipe! I have never made fudge before! But with this easy recipe I will be making these! Thanks for sharing!
YUMMY !!
These look heavenly
i swear marshmallows are the secret to good fudge. nothing tastes as good as fudge with some marshmallows. making this!!!
If we want to mail this to someone. What's the best way to package it you think? Tupperware? Tin? Thanks!
Great question! I think any kind of sturdy container would work well – just be sure to add wax paper between the layers to prevent the fudge from sticking together 🙂
Never seen fudge made this way. Different, looks tasty. Thanks for sharing with us at FFF this week.
This fudge looks yummy!! Thanks for sharing at Foodie Friends Friday!
Why did you lead me into temptation?!?
Thanks for sharing at Mealtime Monday. That looks amazing!
Kaylee
http://www.couponingncooking.com
Lawd have mercy is right! I think we should have a support group for peanut butter and chocolate addicts 🙂 This looks so good that I must give it a try!
These little squares sound delicious. Thanks for sharing. I am stopping by from Couponing and Cooking.
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
Miz Helen
Okay, I have to try this! I have tons of chocolate fudge recipes, but not peanut butte. Thanks for sharing! Merry Christmas!
This brings back memories. My dad used to make PB fudge often. His was never so easy though–he likes to fiddle around and "experiment." Fudge can sometimes end up dry and crumbly and that's a bummer. Love creamy fudge…and your looks it!
Thanks for linking this week!
Jamie. I am in LOVE with this fudge. And while I'm technically "done" baking for coworkers, I am going to need to make an immediate exception and bust this easy fudge recipe out. However, like your disclaimer, I won't be held responsible if they don't get a single square 🙂 looks fantastic!
Yum Yum! Looks so delicious. Come and visit us this week. We are having a wonderful giveaway from a very talented Southern author.
ok can I just say "Please Send Me Some!" How Yummo and Easy! Thanks for Sharing!
This just looks too easy and WAY too yummy! Thanks for sharing at Mom On Timeout Jamie!
hi, popping by from Raising Arrows. This sounds yummy. I have a question. I don't live in the US and have never heard of marshmallow creme, I don't think you can get that where we live…do you think it could be replaced by something else? like condensed milk or something?
thanks
Maria
Thanks for the question, Maria. I would suggest making homemade fluff if it's not available where you live. Here is a link that was shared at my party a few weeks ago – http://www.ourtableforseven.com/2012/11/homemade-marshmallow-fluff.html – or try this one from ehow – http://www.ehow.com/how_8119537_substitute-marshmallows-marshmallow-fluff.html. I hope that helps 🙂
Thanks for the links. I will try that. Merry Christmas! Maria.
Thanks so much for sharing at Wednesday’s Adorned From Above Blog Hop!
Debi @ adornedfromabove.com
Angie @ godsgrowinggarden.com
Congratulations!
Your recipe is featured on Full Plate Thursday this week and hope you enjoy your new Red Plate. Wishing you and your family a very Merry Christmas.
Come Back Soon!
Miz Helen
Do you use regular granulated sugar or powdered sugar?
Hi Michelle,
Regular granulated sugar for this recipe! I hope you enjoy! 🙂
Thank you. I just know my fiancée will love this recipe!
What is marshmallow creme? We don't have this in Australia.
It may go by the name "marshmallow fluff" …. if you can't buy it in Australia, here is a homemade version: http://www.browneyedbaker.com/homemade-marshmallow-creme-recipe/
It can be made without the marshmallow!!!! Very good too.
Hi Jamie,
I know there's been a similar question to this, but just want to double check, is Marshmallow Fluff the same as marshmallow creme?
I live in the UK, and while most things are available, sometimes the terminology is different, so I sometimes need to check.
Sorry this is a late question from when it was originally posted, but this has just appeared on facebook, via Chocolate, chocolate and more….
Thanks
Lynda
It sounds like it is the same thing – some people here in the US call marshmallow creme "fluff" too! 🙂
Hi there I was wondering if you can freeze this…
Yes, you can freeze peanut butter fudge! For best results, allow your fudge to completely cool and set after cooking it. Then, cut it into pieces and wrap each piece individually in plastic wrap (make sure to wrap well). Place the pieces in an airtight container and freeze for up to three months.
We made this tonight but I don’t buy margarine, only butter. It came out really oily but very good. The only thing I can think of would be using butter.
I have been making this fudge for about 40 years can’t get enough of. Delish.
I almost didn’t make this fudge, because I read all of the comments and only one of the people who left comments actually made the recipe. I made it for Thanksgiving anyway and it was not only easy, but my entire family loved it. I’m making it again for Christmas.
Do you leave it boiling while you add the peanut butter and marshmallow?
Yes, leave it over the heat, but try to work quickly.