Peanut Butter Fudge

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Recipe photo
Hands-on time:
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Yield: 64 one-inch squares

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How can anyone possibly let the holidays go by without making some fudge? Chocolate is the most popular flavor, followed by maple, butterscotch, and vanilla. But peanut butter has always been one of our favorites; the slightly savory flavor of peanuts is a nice counterpoint to that oh-so-sweet fudge base of cream and sugar.

Peanut Butter Fudge

star rating (10) rate this recipe »
Hands-on time:
Total time:
Yield: 64 one-inch squares
Published: 01/01/2010


  • 1 cup evaporated milk or light cream
  • 2 cups sugar
  • pinch of salt
  • 1/4 cup (1/2 stick) butter
  • 1 cup mini marshmallows
  • 1 1/3 cups peanut butter, chunky or smooth
  • 1 teaspoon vanilla extract

Tips from our bakers

  • Fudge should be cooked to the soft-ball stage. If you don't have a thermometer, use this method to determine if the fudge has boiled long enough; however a thermometer is much more reliable. Once the boiling liquid begins to make a snapping sound as it cooks, drop a quarter teaspoon of the liquid into a glass of ice water. If it forms a soft ball that you can shape with your fingers, it's ready.


1. Butter an 8-inch square pan, set it aside. If you're giving the fudge for a gift, you may want to line the pan with foil and butter that, so you can lift the fudge out before cutting it.

2. In a heavy saucepan, combine the milk or cream, sugar, butter and salt. Heat over medium heat, stirring until the butter is melted and the sugar dissolves.

3. Continue heating until the mixture comes to a full, rolling boil; this is when the entire surface is covered with vigorously popping bubbles.

4. Boil without stirring for 8 to 10 minutes, or until the mixture registers 234° to 236°F on an instant-read or candy thermometer. (If you don't have a thermometer, see tips section on the right.)

5. When the fudge has reached the 234° to 236°F, immediately remove it from the heat, and stir in the marshmallows, peanut butter and vanilla until the mixture is smooth.

6. Pour the fudge into the prepared pan and allow it to cool overnight at room temperature, before cutting into 1-inch squares.

Nutrition information

Serving Size: 1-inch square, 14g Servings Per Batch: 64 Amount Per Serving: Calories: 65 Calories from Fat: 31 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0 Cholesterol: 2mg Sodium: 27mg Total Carbohydrate: 8g Dietary Fiber: 0 Sugars: 7g Protein: 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 12/22/2014
  • Mary G from Colchester VT
  • Fudge is always tricky but this recipe was easy and almost fool proof. Definitely need a candy thermometer. Also I stirred occasionally to avoid burning/sticking to the bottom.
  • star rating 12/21/2014
  • Lisa from Baraboo WI
  • I put my own spin on this recipe, and used sunflower seed butter in place of peanut butter. It made a really special treat, not oversweet like some fudge recipes - in fact, that is its only could just eat the whole pan (or a good portion of it) in a sitting, it tastes that good.
  • star rating 12/21/2014
  • Billie Vanderburg from Soddy Daisy, TN
  • This is a great peanut butter Fudge recipe. I followed the amounts listed exactly but cooked it in a microwave safe bowl. I cooked the sugar, butter, milk, and salt on high for about 12 minutes, stirring every 3 minutes. The last 3 minutes I stirred at 60 second intervals, checking the temperature with my candy thermometer each time. I cooked until it reached 234 F. then stirred in the remaining ingredients until smooth. I poured it up and let it cooled. It set up and cut beautifully. It is smooth and creamy, not grainy at all. Thanks for the recipe.
  • star rating 12/16/2013
  • Char from Palermo, CA
  • I wanted to try this recipe because it sounds delicious, but we are vegetarians and marshmallows are from meat byproducts. Can you suggest any substitutes for the marshmallows???
    I'm sorry, this recipe as written must be made with marshmallows. I would search for a "cooked" peanut butter fudge for options that do not contain marshmallow. Jon@KAF
  • star rating 12/15/2013
  • donnakeil from KAF Community
  • I made this fudge. It was easy & delicious. My family liked it very much. First time I have made fudge that has turned out right.
  • star rating 03/26/2012
  • Huntley51 from KAF Community
  • I made this peanut butter fudge today and was sort of disappointed in the way it is made. First of all, I dont like the idea of letting the sugar, milk and butter mixture boil for so long without stirring it. The first batch I made it slightly stuck to the saucepan but did not burn and I adjusted the heat. Also I think when you let it boil too long it makes the fudge a lot drier. The second batch I made I let it boiled only for 8 minutes but I stirred ever so often because I didnt want it to burn or stick to the bottom of the saucepan. I removed it from the heat and stirred in the other ingredients the mixture was a bit more easier to stir and had a soft texture. I would not recommend boiling this without stirring it very often.
    Thanks for the feed back glad it worked out.betsy@kaf
  • star rating 12/31/2011
  • drasnianembassy from KAF Community
  • By far the best peanut butter fudge I have made or perhaps even eaten. So easy to make as well. I do reccomend a good thermometer rather than the soft ball method.
  • star rating 12/03/2011
  • chickyloves2cook from KAF Community
  • Made this today and everyone loved it! Have been trying to find a layered (peanut butter and chocolate fudge) recipe. Was wondering if I could make this the base and top with my standard fudge recipe? Would they adhere to each other or slide apart when sliced?
    You can definitely make this into a layered recipe. Just make your chocolate fudge and spread it into the pan, then top with the peanut butter fudge. ~Mel
  • star rating 07/01/2010
  • Brigitte C from DeBary, Florida
  • My family loves it. We put peanut butter everywhere! The recipe is so easy, fast and came out perfect. Reached the 234 temp in about 10 minutes. I love the fact that it uses marshmallows instead of the marshmallow cream, a lot easier to handle. I used half and half and creamy pb. Will do again.
  • star rating 12/13/2009
  • Cheryl S from California
  • Absolutely awesome!! Been making this for several years now and it smells wonderful, and tastes fantastic! At the holidays, it is a luscious change from chocolate and peppermint goodies.

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