The holiday season just isn’t complete without fudge! As much as I love chocolate fudge, this Peanut Butter Fudge is a fun twist on the traditional version. If you are looking for fudge without chocolate, this is a must make recipe, especially for the peanut butter lover!
‘Tis the season for tantalizing your sweet tooth, and there is no quicker way than with an easy fudge recipe! Add this delicious dessert recipe to your holiday trays this year!
WHY YOU WILL LOVE THIS PEANUT BUTTER FUDGE
With 5 simple ingredients, you can whip up this no-bake peanut butter fudge in minutes. And, no candy thermometer is needed! The longest part of this process is the setup in the fridge!
This creamy fudge is the perfect recipe for your next party, potluck, or cookie exchange. Wrap it up in a pretty package and it will be a well-received gift for neighbors, teachers, or your party hostess.
INGREDIENTS FOR THIS EASY PEANUT BUTTER FUDGE RECIPE
- Butter – Use softened unsalted butter.
- Sugar – White refined sugar is best for this recipe.
- Milk – I prefer whole milk for this fudge.
- Peanut butter – I use smooth peanut butter, but you could use chunky peanut butter if you prefer a nuttier fudge.
- Marshmallow fluff – Also known as marshmallow cream, you will need a whole jar.
HOW TO MAKE PEANUT BUTTER FUDGE
Line an 8×8-inch pan with aluminum foil and grease it with butter.
In a medium saucepan over medium heat combine sugar and milk and bring it to a boil, stirring constantly. Remove the sugar mixture from the heat and stir in peanut butter and marshmallow fluff until you have a creamy texture.
Spread the hot peanut butter mixture into the prepared pan and let cool slightly.
Place fudge in the refrigerator until it sets up and is firm.
Using the foil, lift the fudge from the pan. Remove the foil and cut it into 1-inch squares. Enjoy!
Love it? Pin it!
Want to make this creamy peanut butter fudge recipe? Pin it to your favorite Pinterest recipe board before you go so you can find the recipe easily!
Where was fudge invented? Fudge is an American creation thought to have been invented in 1886 by a candy maker in Baltimore, Maryland. It may have been an accidental invention when a batch of caramels was botched or “fudged” and the sugar recrystallized forming the fudgy texture. This may also be the beginning of the phrase “Oh fudge!”
Can I make peanut butter fudge in the microwave? Yes! Instead of using a saucepan to boil the milk and sugar, you can bring it to a boil by microwaving it on high for 2 minutes. Whip with a whisk or mixer for 1 minute and microwave again for 30 seconds. Complete the rest of the recipe as directed.
- Butter – You can use margarine or a nonstick cooking spray instead of butter to grease the pan
- Sugar – White refined sugar is best for this recipe, however, you can also use light brown sugar.
- Milk – Use whole milk, evaporated milk, or half and half.
TIPS AND TRICKS
- Store fudge layered in between pieces of wax paper or parchment paper in an airtight container. Fudge will last for 1-2 weeks at room temperature or longer in the fridge.
- You can definitely play with the ingredients in this fudge. Add a little bit of vanilla extract for a little more richness. If you like a chunkier fudge you could add in nuts, chocolate chips, peanut butter chips, or white chocolate chips.
MORE FUDGE RECIPES
I love homemade fudge! The holidays are the best time of year to make a few batches for your holiday trays. Need another old fashioned fudge recipe? I have a few to share:
- Candy Bar Fudge (pictured above)
- Mint Fudge
- Chocolate Orange Fudge
- Never Fail Chocolate Fudge
- White Chocolate Cream Cheese Fudge
- Maple Fudge
- Peanut Butter Chocolate Fudge
Need a little delicious fudge in your life? Make this homemade peanut butter fudge today and watch this sweet treat disappear. I promise it will be a huge hit with all the peanut butter lovers.
- 2 teaspoons butter, softened
- 2 cups sugar
- ½ cup whole milk
- 1 ⅓ cup peanut butter
- 1 (7 ounce) jar marshmallow fluff
Line an 8x8 square pan with foil and grease it with butter.
In a heavy saucepan over medium heat combine sugar and milk and bring it to a boil, stirring constantly. Remove from heat.
Stir in peanut butter and marshmallow creme until blended.
Spread into the prepared pan, and cool slightly.
Place in the refrigerator until the fudge sets up and is firm.
Using the foil. Lift the fudge from the pan, remove the foil and cut it into squares.
Store layered between wax paper in an airtight container.
To make this peanut butter fudge recipe in the microwave: Instead of using a saucepan to boil the milk and sugar, you can bring it to a boil by microwaving it on high for 2 minutes. Whip with a whisk or mixer for 1 minute and microwave again for 30 seconds. Complete the rest of the recipe as directed.
Amount Per Serving: Calories: 58Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 27mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 1g
Please note that nutrition is not guaranteed accurate.