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.
This is not only absolutely amazing but super easy to make! We love it!
This was such a great recipe! Flavorful, quick and delicious! Yum!
This fudge looks like the perfect way to enjoy peanut butter.
I use Reese’s Peanut butter chips in my peanut butter Fudge. I should try white Chocolate chips too, maybe half and half.
I made this over a year ago for my sister-in-law’s bridal shower for 50 people and a double batch just disappeared! FABULOUS FUDGE! My question…if I need to store it, does it have to be refrigerated? Or will it stay in a container at room temperature? Thank you!
You can totally keep it on the counter, as long as it’s not too hot/humid 🙂
No idea why everyone else seems to think this recipe gets 5*’s, BUT I just made this in advance to treat my g-kids for Christmas and was seriously & totally disappointed. I did everything exactly as indicated, yet once done, they barely had if any peanut butter taste/flavor. NO idea what I may have done wrong if anything, but in my opinion these need a lot more peanut butter to bring out flavor therefore to honor recipe name. Way too many ingredients and too expensive to make. Sorry, but not in my book or budget. This could seriously use a LOT more peanut butter, therefore my rating is 1*.
Hello! I love making this sooo much and it always goes down so well! However the last couple of times Ive made this, its curdled! I dont know what I am doing differently… Any tips on what I can do to fix it? Its when I go to add the hot mix to the chocolate/peanut butter etc, it just melts then wont stick together and becomes greasy when left to sit.
So sad! 🙁
Jen xx
Hi Jen,
The only thing I can think of is maybe your chocolate morsels are old? When adding the hot mixture to the morsels, do you use a mixer? I use my electric mixer with whisk attachment and it blends it right up. My only other thought is maybe the peanut butter is a different texture (organic, natural, etc). I use Jif creamy. Hope this helps!
Hi Aimee,
Thanks for a quick reply!! My choc was new, and Im using the same peanut butter too (Smooth SunPat).
Sadly im mixing by hand but as I say ive made it a few times before with perfect results… Maybe im boiling it too much, or not enough, or using too much butter? Im very confused by the results haha!
X
My mom use to make the most delicious PB fudge when I was a child unfortunately I never wrote the recipe down so she took it to her grave with her. It was one of those recipes some woman will keep to themselves. Well I can remember some of the things she had used when making it. I have not made your recipe yet but I most definately will it looks like it might be extremely close to my moms !! So happy I had going this on Pinterest. Thanks so Much for sharing !!!!
I hope this comes close for you!! ENJOY!
Would the fudge need to be kept in the fridge or can it be left out at room temp?
Just have a question I will be making this for gifts for christmas. I totally read it wrong and bought a boat load of peanut butter chips. Do you think the 3/4 cup peanut butter could be substitued for the peanut butter chips I bought in excess. Thanks.
Do you mix all the ingredients in your kitchenaid? Or just the three before you add them to the hot mixture?
I put the three in the kitchenaid, then pour the hot mixture OVER those. Use the whisk attachment and mix them up until everything is melted and smooth (about a minute)! Pour into your pan, set and enjoy!
Hey just want to let you know I tried the recipe once and brought over to a friends now I can’t go over to any my friends house unless I bring them some fudge 🙂
Delicious
My husband LOVES PB fudge, but the recipe my MIL gave me never seems to come out right. Can’t wait to make this one! Thank you Aimee!
Mine turned out a little dry but still really good 🙂 definitely making this again!
Um WOW! This fudge looks amazing! Each Christmas my mother and I make holiday treat boxes to give to family and friends. This fudge will be the perfect addition! So pretty!
Thank you Danielle, if you try it let me know what you think. Or mail me some 🙂
Hi
I would love to make the peanut butter fudge. Does it turn out creamy, or pretty firm and sugary? I notice you time the boil, but do not use a candy thermometer and I think the cooking process will determine final results. Any hints or tips on this?
Thanks
I did not read through all the comments, so if my question is answered there….I apologize for asking…..
The fudge turns out pretty firm. I don’t usually use candy thermometers. But if you bring your mixture up to a rolling bowl and allow to boil at the temperature for the given time, you should be good to go! I make this version of fudge all the time, no problems! Just make sure it’s a good ROLLING boil before starting your timer!
My family loves this – it’s creamy and perfectly sweet, and I LOVE the marshmallow in it! Thanks!
So glad you enjoy it Brenda! Thanks for the feedback!!
Do you melt the white chocolate morsals before adding them to the mixure on the stove?What is your secret to making the drizzle? The chocolate was more of a slobber and the peanut butter just got smooshy. I’m not a wiz in the kitchen so I need more direction.
Thanks
Ps. It is still finger licking good!
Hi Ruthann,
I do not melt the white chocolate. Pouring the hot mixture over it, and then whisking it is enough to get it smooth!
As for the chocolate and peanut butter, Honestly I just melt them in separate bowls in the microwave (30seconds) put it in a ziploc, snip off the corner and drizzle. Have fun with it. Lots of practice helps!!!
My husband made this today and they were fabulous! Thank you so much for the recipe!
Not only does this sound wonderful….it’s so pretty, too.
Linking up to follow…come by when you can. 🙂