The best Peanut Butter Fudge recipe with no candy thermometer needed. Soft and creamy and packed with peanut butter flavor, this is the easiest peanut butter fudge ever!
If you love peanut butter, be sure to try my favorite peanut butter cookies. Chewy and perfect in every way. Readers love this peanut butter cake too, topped with creamy peanut butter frosting.
Peanut Butter Fudge with Marshmallow Cream
Fudge is one of my favorite treats to make for family and friends! A few of my close friends have nicknamed me the fudge queen.
Fudge is the perfect treat to bring to parties, or to have around the house in the holiday season. The great thing about this recipe for Peanut Butter Fudge is that it’s also great to make throughout the year.
I love to make this during the summer when I want a sweet treat but it’s too hot to turn on the oven!
This is seriously the easiest peanut butter fudge recipe! The combination of creamy peanut butter mixed with white chocolate fudge is so good. And making peanut butter fudge with marshmallow creme creates a soft texture!
Nothing says holiday like a piece of fudge and a cup of Christmas Punch!
- No candy thermometer
- Soft and Creamy
- EASY!
I’m here to teach you How to make the perfect fudge!
Fudge Ingredients
- Butter, Sugar, and Heavy Whipping cream– these three ingredients are the base for my fudge recipes. Salted butter or unsalted butter is acceptable in this recipe.
- White chocolate– use a good quality white chocolate for best flavor. I usually opt for Ghirardelli white chocolate morsels, as they have delicious taste and texture.
- Peanut Butter– choose one that is shelf stable, typically Jif or Skippy are all I use in my baking.
- Marshmallow fluff– makes the fudge soft and helps the fudge set properly. If you can’t find this in stores, you can use homemade marshmallow cream.
Aimee’s Tip
For depth of flavor, add some homemade vanilla extract to the mixture after it has boiled!
How to Make Peanut Butter Fudge
Prepare your Pan: Line an 8 or 9-inch square baking dish with parchment paper.
PRO TIP: use binder clips or clothespins to secure the parchment paper to the dish before pouring in the hot fudge.
Make the Base:
- In a large saucepan heat the sugar, butter, salt, and heavy cream until combined.
- Continue to heat until the mixture comes to a rolling boil, then spend four minutes stirring continuously. Make sure you set your timer for these four minutes.
Make the Peanut Butter Mixture:
- Remove from the heat. Quickly whisk in the white chocolate chips, marshmallow cream, and peanut butter. I add all these ingredients to my KitchenAid Mixer with the whisk attachment. I blend them for about 1 minute until the white chocolate morsels melt.
- Pour fudge into your prepared pan and allow to set for 3 hours, or until it becomes hard. You can refrigerate to speed up the process. However, be careful. Refrigerating fudge can dry it out faster than keeping it at room temperature.
How to Store Peanut Butter Fudge
You can make marshmallow fluff peanut butter fudge in advance. Store in airtight container at room temperature.
To keep the fudge from drying out, only cut pieces of fudge as you need them.
You can double this homemade peanut butter fudge recipe and freeze a batch for up to three months.
Once it hardens, wrap the uncut fudge in plastic wrap. Then, place it in a large Ziploc freezer bag. Be sure to press out all the air.
When you’re ready to eat it, place the ziploc bag on the counter to come to room temperature to thaw. This is usually best if you let it sit out overnight.
Tips and Tricks
- Don’t use a natural peanut butter. I love natural peanut butter but it’s too oily to use for this creamy peanut butter fudge recipe.
- Stick with creamy peanut butter for this recipe. Avoid using crunchy peanut butter to keep this fudge creamy and well blended.
- Don’t scrape the sides of your sauce pan after cooking, this adds sugar crystals to your fudge which can make it grainy.
- You can add candy or chocolate bits for a yummy fudge topping. Simply drizzle melted chocolate on top. You can also mix in your favorite candies, like peanut butter cups, Reese’s Pieces, or M&M’s.
Other Fudge Varieties
Remember how I said people had given me the nickname the queen of fudge? It might be because I have a slight obsession with making a ton of different fudge varieties.
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Peanut Butter Fudge Recipe
Ingredients
- 3 cups granulated sugar
- ¾ cup unsalted butter
- pinch of kosher salt
- 1 cup heavy cream
- 2 cups white chocolate morsels
- ¾ cup creamy peanut butter
- 7 ounce jar marshmallow cream
Instructions
- Line an 8 or 9-inch square baking dish with parchment paper. Set it aside.
- In a large saucepan, heat granulated sugar, butter, salt and heavy cream until combined. Bring to a ROLLING boil and stir continuously for 4 minutes (set your timer)!
- Remove from heat. Quickly whisk in white chocolate, marshmallow fluff, and peanut butter (I usually put these ingredients in my kitchen aid and whisk them for about 1-2 minutes). Pour fudge into prepared pan and allow to set for 3 hours, until hardened.
- Remove from pan, remove lining. Cut into bite sized pieces. ENJOY.
Notes
- For a chocolate drizzle on top, melt 1/4 cup semi-sweet chocolate morsels. Drizzle over the set fudge and enjoy.
- Store fudge in airtight container at room temperature or freeze for up to three months.
Video
Nutrition
This Easy Peanut Butter Fudge recipe is packed with peanut butter flavor. Chocolate fudge and peanut butter come together for a rich and creamy treat that is easy enough to make throughout the year.
Just wanted to share that I’ve made this recipe every year for Christmas for years and it is amazing every single time! My dad always says it’s the best peanut butter fudge he’s ever had. Thank you 🙂
So happy to hear it. Merry Christmas!
What temp do you put the sugar mixture on to cook?
Medium-high.
This peanut butter fudge looks so good….can’t wait to make a batch!! I’d love to know how you cut the squares so perfectly!!!!!
This fudge is amazing! So smooth and the perfect peanut butter flavor! Love it!
Can you use small marshmallows instead of the cream?
Can you cut down on sweetness