Maple Peanut Butter Fudge combines sweet and salty flavors in smooth, creamy fudge. No candy thermometer needed for this easy fudge recipe!
Looking for an easy chocolate fudge recipe? This Chocolate Peanut Butter Fudge is the BEST!
Even though I know How to Make Fudge at home, I still have to get some on on every sea side vacation. It’s tradition! T
Why this Recipe is Best
This fudge recipe is based on a favorite sweet from a family vacation spot.
- Salty peanut and sweet maple flavors are scrumptious together.
- Velvety, melt-in-your-mouth texture.
- No candy thermometer necessary.
- Easy to follow recipe.
- Makes a perfect gift!
Ingredient Notes
Marshmallow creme – This marshmallow spread (also called “fluff”) is my secret for making soft, smooth fudge without using a candy thermometer.
White chocolate chips – These are melted to give the fudge some of its substance and a hint of creamy vanilla flavor.
Peanut butter – I use creamy but chunky can be used if you want maple peanut butter fudge with nuts!
Maple extract – This highly concentrated maple ingredient gives the fudge its incredible maple flavor and aroma. It can be found on Amazon or in your grocery store near the vanilla extract
Butter and heavy cream – Melted together, they provide the liquid and fats needed for rich tasting fudge.
Tips and Tricks
- Boil the butter, cream and sugar for a full 4 minutes over rolling heat to achieve the correct temperature.
- Stir the mixture constant as it boils.
- Use an electric mixer to combine the warm cream mixture with marshmallow fluff and white chocolate chips.
- Let the fudge set for several hours before you attempt to cut it. No need to refrigerate!
- Cut off only as much fudge as you will eat right away. This helps keep the fudge fresh longer.
Recipe FAQs
No, you may NOT substitute maple syrup for the maple flavoring in this recipe. Trust me on this!
It’s worth picking up a bottle of maple extract. You can use it to make these Maple Iced Oatmeal Cookies and this Maple Walnut Fudge next!
Marshmallow creme is a sticky spread made from marshmallows. I use it in so many of my fudge recipes.
If you can’t find marshmallow creme where you live, you can buy it online!
Keep the fudge from drying out by storing it in a sealed container. A large ziploc bag or plastic container with a lid are both great choices for storing this fudge.
I also recommend storing the fudge in one large block, rather than cut squares. It stays softer and smoother than the smaller squares.
I tested this recipe with creamy, shelf-stable peanut butter.
I wouldn’t use natural peanut butter here because the oils in natural varieties will separate from the nuts. This would give the fudge a grainy and possibly crumbly texture as it sets.
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Maple Peanut Butter Fudge
Ingredients
- 1 jar Marshmallow Cream 7 oz
- 1 package White Chocolate Chips 11 oz
- ¾ cup Creamy Peanut Butter
- 1 Tablespoon Maple Extract
- 2 cups Granulated Sugar
- ¾ cup Heavy Cream
- ¾ cup Unsalted Butter
- pinch of Kosher Salt
Instructions
- Line an 8-inch baking dish with parchment paper. Set aside.
- Prepare your mixing bowl by adding the marshmallow cream, white chocolate chips, peanut butter, and maple extract. Set aside.
- In a large saucepan over medium high heat, combine sugar, cream, butter, and salt. Bring to a boil. Stirring constantly, boil for a full 4 minutes (ROLLING BOIL). Remove from heat.
- Immediately pour hot mixture over marshmallow and peanut butter mixture in mixing bowl. Using your electric mixer, blend until smooth and white chocolate morsels are melted, about 1 minute. Pour into prepared baking dish.
- Allow to set at room temperature for 3-4 hours until firm. Cut into small pieces and enjoy.
Notes
- Use an electric mixer to combine the warm cream mixture with marshmallow fluff and white chocolate chips.
- Let the fudge set for several hours before you attempt to cut it. No need to refrigerate!
- Cut off only as much fudge as you will eat right away. This helps keep the fudge fresh longer.
Nutrition
Enjoy a taste of vacation at home with this Maple Peanut Butter Fudge recipe. Satisfyingly sweet with a hint of salt, it’s easier to make than you might think!
I tried this last night and followed the recipe perfectly. When I mixed everything in my mixer, I noticed my mixture was dry and not creamy. After everything cooled down, it is very crumbly and dry. Do you happen to know what I did wrong?
Honestly I can’t be too sure, but possibly boiled the mixture too long?
I love this fudge but just about every time I make it (following the recipe to a T), the mixture ends up with this weird texture and (I assume) the butter seeps up to the top. I always blot it all up and the fudge still tastes great once it’s set but I’m pretty sure this isn’t supposed to happen.. What am I doing wrong?
FIrst make sure you’re using real butter, not margarine. Second, when the mixture begins to boil, with bubbles all over the top, that’s when you start the timer. Hope this helps.
Can you use real maple syrup instead of the maple extract?
Real maple syrup is not concentrated enough for fudge.
I need a recipe for microwave fudge. The type made with cho chips and confection sugr I in assisted living place.
Do you have a peanut butter candy recipe? Could you do this one but leave out the maple and use vanilla instead?
I do! You can leave the maple out of it if you prefer: https://www.shugarysweets.com/maple-peanut-butter-fudge/
Sounds delicious! Does this need to be refrigerated?
Thanks!
Nope! Keep in a large ziploc or airtight container at room temperature.
What is Marshmallow cream,I’m from Srilanka, can you explain please
Marshmallow cream is a marshmallow spread instead of the solid cubes. It is sometimes called marshmallow fluff. It can be made from scratch (recipes online) but here in the US it is available by the jar. There are many brands and it can also be purchased through Amazon. I prefer the Kraft brand Jet puffed.
Thank yyou , I love trying ne foods n spices .
I LIKE trying different recipes and enjoy seeing some of your to try.
Love your site, can’t wait to make somce fudge for my niece who always said that it made her crazy. She always was in line fot the free samples on the board walk. in Wildwood, NJ. My plan is to to make several kinds for her but to make sure that my sweetie pies(her kids) get their own tins, after they have helped me to make and tasteto see if there is a genetic link into fudge related crazine
I will wrap it up in a pretty tin and say just for you, you don’t have to share!! I hope that you know that a broken cookie, slice of cake, have no calories because once there is an opening, all of the calories just fall out. That is my story and I am sticking to it. Peace to fellow candy makers.
Sounds lovely but what is marshmallow cream? I live in N.Z.
This is seriously my kind of fudge recipe!
Mmmm, that sounds so yummy. I love fudge! Thanks for sharing.
The recipe sounds delicious. Perfect for holiday gifts. How many ounces in the jar of marshmallow cream? thanks.
7 oz jar of marshmallow cream and 11oz bag of white chocolate chips! 🙂
This looks so, so enticing! And yes, maybe it is the heat of summer, but fudge is delicious any time of the year, so I don’t see what should stop us 🙂
I love the maple and peanut butter combo- these would be so delicious with maple infused peanut butter for extra maple flavor!
I love going in those little fudge shops for recipe inspiration. Ok, fine and for a piece of fudge…but I’ve never let it melt in the car. It disappears too quickly for that!