A super simple method for making Old-Fashioned Peanut Butter Fudge in less than 15 minutes. This easy peanut butter fudge recipe tastes just like the kind you would find at gourmet candy stores or Christmas bazaars. I think it’s time for this candy to make a comeback!
Easy Peanut Butter Fudge Recipe
While I love my go-to no-cook fudge recipes, the one fudge recipe that I will always make on the stove is peanut butter fudge. There just simply isn’t another way to get that perfect flavor and texture using a microwave.
However, I know not everyone has a candy thermometer so I decided to tweak my old fashioned peanut butter fudge recipe to make it super easy without using a candy thermometer. Making our own “marshmallow cream” by melting down marshmallows with milk lets you have more control of the fudge’s texture and reduces the likelihood of the recipe burning, compared to trying to boil sugar to the perfect soft-boil stage (which absolutely requires a candy thermometer).
This peanut butter fudge is sweet and soft to bite into with a rich, creamy texture and absolutely no graininess. It tastes just like the peanut butter fudge I remember from church bake sales or old-fashioned candy shops when I was younger.
While this recipe is super easy and quick to make, you do need to give it your undivided attention for the 12-ish minutes it takes to whip up. (But don’t worry – your efforts will be well rewarded.)
For a twist, you can stir chocolate chips, chopped nuts, sprinkles or any other favorite mix-in into this fudge recipe just before pouring it into the loaf pan.
Can peanut butter fudge be frozen? This fudge will last at room temperature for up to a week with no change in texture, if kept in an airtight container. Refrigerating will allow it to last up to a month.
However, if are planning way ahead of time, you can freeze this fudge for up to four months, but note that the texture will change slightly. If you do need to freeze it, try to freeze it before cutting into servings (to prevent the fudge from drying out) and wrap in wax paper before placing in an airtight zip-top bag.
Can I use natural peanut butter to make peanut butter fudge? Personally, I find natural peanut butter a bit too volatile for this recipe. It separates easily and the lack of sugar will affect the texture and taste of this recipe. It can be used (if stirred very well) but your recipe will not have the same texture or taste as if it would if you were to use commercial/standard peanut butter.
More Homemade Fudge Recipes
- Hot Chocolate Fudge
- Bailey’s Irish Cream Fudge (with video)
- 3-ingredient Chocolate Bailey’s Fudge (with video)
- Andes Mint Fudge
- Nutella Fudge (with video)
- No-Cook Rainbow Fudge
Check out our quick recipe video to see how to make our old-fashioned peanut butter fudge recipe – and then don’t forget to scroll down to grab your printable recipe card to make it yourself:
Easy Peanut Butter Fudge Ingredients
Scroll down to the printable recipe card for full measurements.
Tip: for a twist, add in chocolate chips, chopped nuts, etc, for a hit of extra flavor and texture.
Kitchen Tools You May Find Helpful
- Loaf pan
- Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Parchment paper
- Measuring cups and spoons
How to Make Old-fashioned Peanut Butter Fudge with Marshmallows
Grease and line a loaf pan or small 8″ x 4″ casserole dish. Set aside.
In a medium-sized saucepan, heat your milk and marshmallows over medium-high heat until the marshmallows have completely melted, stirring occasionally.
Reduce the stove heat to medium and stir in the sugars, vanilla extract and salt.
Continue stirring until completely incorporated and sugar no longer appears grainy (about 4 minutes), ensuring that you scrape down the sides so no sugar burns on the sides of the pan.
Stir in the peanut butter and cook for two more minutes.
Remove fudge mixture from heat and fold out into your prepared loaf pan.
Refrigerate for 4 hours or overnight before cutting into 1″ squares.
Grab your free printable recipe card for our easy peanut butter fudge recipe:
- 1/2 cup milk
- 3 Jumbo marshmallows (or 6 regular-sized)
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 1/2 cups peanut butter
- Grease and line a loaf pan or small 8" x 4" casserole dish. Set aside.
- In a medium-sized saucepan, heat your milk and marshmallows over medium-high heat until the marshmallows have completely melted, stirring occasionally.
- Reduce the stove heat to medium and stir in the sugars, vanilla extract and salt.
- Continue stirring until completely incorporated and sugar no longer appears grainy (about 4 minutes), ensuring that you scrape down the sides so no sugar burns on the sides of the pan.
- Stir in the peanut butter and cook for two more minutes.
- Remove fudge mixture from heat and fold out into your prepared loaf pan.
- Refrigerate for 4 hours or overnight before cutting into 1" squares.
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Amount Per Serving: Calories: 147Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 170mgCarbohydrates: 17gFiber: 1gSugar: 14gProtein: 4g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy peanut butter fudge as much as mine does!
For more decadent desserts, check out our full dessert recipe collection here:
Or if you’re just in the mood for no-bake desserts, check out our full collection of no-bake dessert recipes here: