Peanut Butter Fudge is rich, smooth, and creamy and full of peanut butter flavor. It’s sure to be a holiday favorite.
Homemade Fudge
Fudge making can be a little tricky at first, but this Peanut Butter Fudge is simple. Only 6 ingredients needed and no candy thermometer.
Fudge is my absolute favorite treat to make for the holidays and I love making different variations. Scroll down to find more fudge recipes.
While I love the combination of chocolate and peanut butter, sometimes it’s nice to have that pure, unadulterated peanut butter flavor.
How To Make
To make this yummy Fudge, you’ll bring 1 1/2 sticks of butter (I use salted butter), 3 cups of sugar, and some evaporated milk to a boil in a saucepan. Boil for 5 minutes while stirring continuously. Remove from heat and stir in 1 bag peanut butter chips, 1 jar of marshmallow creme, and 1/2 teaspoon vanilla extract. Stir until smooth and quickly pour into an 8 or 9-inch square pan lined with aluminum foil.
Refrigerate until set and then cut into squares. Peanut Butter Fudge can be stored at room temperature in an airtight container.
Tips For Making Peanut Butter Fudge
- Instead of using peanut butter, this recipe uses peanut butter chips. You can find them in the baking aisle with the chocolate chips.
- I use salted butter, but you can use unsalted butter for a less salty version.
- Use real butter for this recipe, not margarine or a butter alternative.
Storage
Can be stored at room temperature in an airtight container for 5 days.
More Fudge Recipes
- Cookies and Cream Fudge
- Velveeta Chocolate Fudge
- Chocolate Amaretto Fudge
- Butter Pecan Fudge
- German Chocolate Fudge
- Buckeye Fudge
- Peanut Butter and Chocolate Fudge
Peanut Butter Fudge
Ingredients
- 3/4 cup (1 1/2 sticks) butter
- 3 cups sugar
- 1 (10-ounce) package peanut butter chips
- 1 (7-ounce) jar marshmallow cream
- 3/4 cup plus 2 tablespoons evaporated milk
- 1/2 teaspoon vanilla extract
Instructions
- Bring butter, sugar, and evaporated milk to a rolling boil in a saucepan. Boil, stirring continuously, for 5 minutes.
- Remove from heat and add peanut butter chips, marshmallow cream, and vanilla extract.
- Stir until completely melted and smooth.
- Pour into an 8-inch or 9-inch square baking dish lined with aluminum foil.
- Refrigerate for at least 4 hours before cutting into squares.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I really love this recipe it was easy and very good taste. Thank you so much
Do you have any recipes that fixes the fudge from old recipes using cocoa instead of chip I find it to sweet using chips
This is the recipe that my mom used while I was growing up. I’ve been looking for it for years since she passed. This is hands down the best peanut butter fudge out there.
Came across your recipe on Pinterest, so easy and delicious. Thanks for sharing.
And I didn’t use peanut butter chips but regular peanut butter (Jif) turned out amazing.
What is the amount of peanut butter from jar instead of the chips
I believe the consistency of the fudge would change drastically. I am guessing it would not firm up as well as natural peanut butter has more oil.
What a waste of evaporated milk.. Opening an extra can of milk for 2 tlbs…
Have you tried the recipe? Is it worth the extra 2 Tbsp? Could be. Regarding the waste of milk, you would purchase a 12 oz can of evaporated milk, not 2 x 5 oz.
They have evaporated milk in resealable containers . . . Much better than the nasty old can!
Lots of usage for left over evaporated
Milk. Use as coffee creamer, add to cooked oatmeal, chill it, whip it up to make mock whipped cream for topping jello or puddings ❤️