Chocolate Peanut Butter Fudge

filed under: Candy · Dessert on January 17, 2020

Chocolate Peanut Butter Fudge takes my Original Fantasy Fudge and gives it the perfect pairing of chocolate and peanut butter. If you love fudge, be sure to try my Peanut Butter Fudge and Salted Caramel Fudge!

Chocolate Peanut Butter Fudge

There is actually a scientific reason that people love the combination of peanut butter and fudge. It’s called Dynamic Sensory Contrast. It has to do with our taste buds loving contrasting textures. But, I don’t need a scientific explanation as to why I love this combination so much. I just do! I can’t say no to candy with this perfect combination. At least I will have a legitimate excuse when I eat my weight in Chocolate Peanut Butter Fudge😊!

Stacked Chocolate Peanut Butter Fudge on a White Plate

Chocolate Peanut Butter Fudge Recipe

I have been making my Original Fantasy Fudge recipe forever, and I am telling the truth about it being a no-fail fudge recipe! Adding some peanut butter to the mix does not keep this Chocolate Peanut Butter Fudge from being a no-fail fudge. It just adds that all-important contrasting flavor of peanut butter.

Ingredients: (full recipe below)

  • Granulated sugar
  • Butter
  • Evaporated milk
  • Semi-sweet chocolate chips
  • Marshmallow fluff
  • Vanilla extract
  • Peanut Butter
  • Confectioners’ sugar
  • Butter

Cut Pieces of Chocolate Peanut Butter Fudge

How to Make Chocolate Peanut Butter Fudge

It’s really easy to make Chocolate Peanut Butter Fudge, and fudge is always nice to have around for a treat to satisfy your sweet tooth. Plus, it’s a great gift to share! One thing that is important is a candy thermometer. I will talk more about that later. Let’s get to how easy this fudge is to make.

  • Line a sheet pan with parchment paper. If you don’t have parchment paper, aluminum foil will also work. Lightly spray the parchment paper or foil with a non-stick spray. This will make it a whole lot easier to remove your fudge from the pan when it’s ready to be cut.
  • In a large saucepan, mix together the sugar, butter, and evaporated milk over medium heat. Be sure to stir it until the sugar is dissolved.
  • Bring the mixture to a full boil for 5 minutes. This is where a candy thermometer comes in handy. If you have one, the temperature should read 234°F.
  • Remove from heat and stir in the chocolate chips until they have melted. Then, beat in the marshmallow fluff and vanilla extract.
  • In a separate bowl, combine the peanut butter, confectioners’ sugar, and melted butter. 
  • Stir in the peanut butter mixture into the fudge. You can swirl the peanut butter into the chocolate as much or as little as you like. The more you stir it in the further down into the chocolate it will get, so feel free to have fun and swirl away if you want to see the peanut butter all throughout.
  • Spread out the fudge onto your lined sheet pan and let it cool for at least 2 hours before cutting.

One piece of Chocolate Peanut Butter Fudge upright In a cut pan

What is a Candy Thermometer?

A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. It is definitely an important tool to have when making candy. Just like using a meat thermometer is important for the perfectly cooked meat and measuring cups and spoons are important for measuring ingredients, a candy thermometer has its place in the baking world, for sure! You can find them in most grocery stores and houseware stores. When you use it, just make sure you don’t immerse the thermometer directly into boiling water or let the bulb hit the bottom of the pan. It really is a game-changer, or should I say candy-changer, for your future sugary recipes.

How do you harden Fudge?

Allowing fudge to come to room temperature will solidify it and make it easy to handle. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes. Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it. With this fudge specifically, the peanut butter on top might have a creamier consistency than the chocolate, so be prepared for an ooey-gooey, but a delicious, experience. 🙂

Common Problems with Fudge and How to Fix Them

When making Old Fashioned Fudge, or any fudge that requires the sugars to reach a certain temperature, a couple of things can go wrong. The fudge could be grainy and never set up properly. But have no fear, your fudge can be saved!

If Your Fudge is Grainy or Too Creamy

This can happen if the fudge is not cooked to a high enough temperature. I have had inaccurate candy thermometers before so I know this can be frustrating when you follow directions to a T. Or, the fudge may have been beaten, or stirred for too long. To fix it, scrape the fudge back into a saucepan and add about 1 cup of water. (Anywhere from 1 cup to 1 1/2 cups depending on the recipe you used.) Gently stir the fudge until it reaches 234°. Water can decrease the intensity of flavor, so feel free to add some shaved chocolate over the fudge once it is poured into the prepared baking dish or (with this recipe) top with Reese’s peanut butter cups or another candy. After it reaches the proper temperature, pour into your prepared pan and follow the directions for cooling. The fudge should set properly. 

Tips for Perfect Fudge

Make sure your candy thermometer is working properly. You can do this by boiling water and making sure the thermometer reaches 212°F. 

Consider stirring less or not stirring at all while the fudge is bubbling and heating. 

Take your time! Fudge can be super easy or test your patience. 🙂 If it seems to be taking forever to heat to the appropriate temperature don’t give up. It will get there!

Piece of Chocolate Peanut Butter Fudge bit into

How do you store Fudge?

If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. I like to cut it into pieces and separate the pieces with parchment or wax paper. You can also store fudge in the refrigerator for a few weeks. Again, an airtight container with individual pieces is best. If you need longer storage, like months, the freezer is the best option. I like to tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag. Be sure to write the date on it!

Looking for More Fudge Recipes?

Have a variety of fudge flavors to choose from is always fun. Plus, with how easy it is to make, you will want to make as many varieties as you can!

Strawberry Shortcake Fudge

Red Velvet Fudge

Maple Walnut Fudge

Brown Butter Fudge

White Chocolate Cranberry Fudge

Butter Pecan Fudge

Mint Chocolate Oreo Fudge

Snickerdoodle Fudge

Chocolate Vanilla Marble Fudge


5 from 3 votes
Chocolate Peanut Butter Fudge
Prep Time
10 mins
2 hrs
Total Time
2 hrs 10 mins

Chocolate Peanut Butter Fudge Recipe is a no-fail fudge that is loaded with that perfect combination of peanut butter and chocolate.

Course: Dessert
Cuisine: American
Keyword: Chocolate Peanut Butter Fudge, Original Fantasy Fudge
Servings: 32
Calories: 272 kcal
Author: Amanda
  • 3 cups (600g) granulated sugar
  • 3/4 cups (170g) butter
  • 2/3 cups (168g) evaporated milk
  • 1 package (12 ounces) semisweet chocolate chips
  • 1 jar (7 ounces) marshmallow fluff
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter
  • 1 cup (125g) confectioners' sugar
  • 1/2 cup (113g or 1 stick) butter, melted
  1. Line a 9x13 inch pan with parchment paper.

  2. In a large saucepan, over medium heat, mix sugar, butter, and evaporated milk.

  3. Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.

  4. Remove from heat and stir in chocolate chips until melted and thoroughly combined.

  5. Beat in marshmallow fluff and vanilla extract.

  6. In a separate bowl, combine the peanut butter, confectioners' sugar, and melted butter.

  7. Swirl the peanut butter mixture into the fudge.

  8. Transfer fudge to the prepared pan and let it cool about 2 hours before cutting.

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  • Gulam M says:

    It was perfect the first time. This is very really unique helpful information.I learn so much from you as well! Thank you so much for sharing your helpful information. Keep it up.

  • Dee Baker says:

    Clicked on a recipe for apple fritter bread. All that came up was recipes for fudge never could find the bread recipe.

  • Patt says:

    I was looking for the apple fritter bread but glad I had the fudge recipe come up as I have had failed fudge before. I will try your recipe to restore it the next time it fails.
    I was told by a fudge maker to never wrap it in plastic wrap because that makes it grainy

  • Rachel says:

    I don’t have a candy thermometer and I don’t want to go out and buy one. Will I still be able to successfully make the fudge without one?

  • Inez LaMarca says:

    Can’t get any recipes except fudge!

  • G Murdoch says:

    I made this fudge last night and let it cool over night. It’s really good but I only have crunchy peanut butter and with this batch of fudge I think I need to cut down the amount of peanut butter for my taste. All in all the hubby really likes it. Thanks for all the recipes I have made several of them over and over. Please keep them coming your recipes give me some new ideas have a good day

  • Garnett Carter says:

    Love to make fudge ! Sometimes
    The P butter fudge is grainy. Thanks for the tip on
    fixing it…

  • Judy says:

    Can’t wait to try these!!!!!

  • Dawn says:

    Your recipes are really great

  • Meena Makkar says:

    I m in love with all ur recipes..pls let me know if I can leave out marshmallows while making fudge.

    • Elizabeth Keeney says:

      Hi, Meena! I work with iambaker and am happy to help with questions. The marshmallow fluff is an important ingredient in this recipe. Have a great day!

  • Gwen Marshall says:

    Love your recipes! Been following you for a few years now.

  • Ginnie Ashmore says:

    Im not a fan of marshmallows/marshmallow fluff do you have any fudge recipe’s that dont include that?

  • Sarah says:

    Making this this afternoon, and am so excited! One comment re: checking that your thermometer is correct by seeing that it reads 212 when water is boiling: I live at nearly 8,000 ft elevation. Water here boils at 197 degrees…so I adjust all candy recipes down by 15 degrees. 212 is accurate at sea level, but not for higher elevations. Just want your high-elevation readers to know that if they wait for the candy to reach 234, it’ll be crystallized and crunchy-ish rather than smooth and creamy.

  • Sarah Brook says:

    I made this with my kids and it turned out great. This recipe is really easy and the fudge was creamy and delicious.

  • Holly Spittles says:

    Can I make this without the fluff?

  • Nancy Schumer says:

    I made this the other day and it came put too soft for my liking. What can I do to thicken it up? Also does anyone know what the calorie count is?

    • Elizabeth Keeney says:

      Hi, Nancy! I work with iambaker and am happy to help with questions. It could be that the fudge was not cooked to a high enough temperature. Or, the fudge was stirred too long. As for the calories, if cut into 32 pieces, each piece is about 272 calories. I hope this helps, and have a great day!

  • Dianne says:

    I got a recipe here from you choco fudge with walnuts.Nomarshmallow fluff, not choco chips. So easy, no candy thermometer. easy but I lost it. Damn !

  • Annette Mitchell says:

    I love this fudge recipe, but it doesn’t say if the butter is “SALTED” or “UNSALTED”. I know the rule of thumb in baking is “Unsalted butter”, but this is candy making is it the same?

    • Amanda Rettke says:

      I used unsalted in this recipe.

  • Diane Maxwell Mateer says:

    I did not have success with this recipe. The fudge did not set up. I think there was too much butter in it.

  • Brit says:

    In the post, the directions say line a sheet pan with parchment, but in the recipe instructions it states a 13×9 pan. Which one is correct? Thank you.

    • Amanda Rettke says:

      HI Brit! My 13×9 pan is a sheet pan.