Peanut Butter Fudge is a creamy, peanut buttery flavored fudge that is an added bonus to all your other fudge flavors. If you love a variety of fudge, be sure to try my Original Fantasy Fudge Recipe and White Chocolate Cranberry Fudge!
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Peanut Butter Fudge
I have gotten quite a few requests for peanut butter fudge, so it was time to finally make some! With the holidays here, the more fudge varieties, the merrier! I love to give fudge as gifts, making the pieces into different shapes. It’s also nice to have fudge around for a sweet treat for your guests and yourself! I used creamy peanut butter for my Peanut Butter Fudge, but go ahead and try chunky peanut butter for an extra crunch!
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.
How to Store Peanut Butter Fudge
If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. I like to separate the layers with parchment or wax paper. You can also store fudge in the refrigerator for a few weeks. Again, an airtight container with separated layers is best. If you need longer storage, like months, the freezer is the best option. First, I like to tightly wrap the fudge with plastic wrap. Then I place it in an airtight container or freezer-safe plastic bag. Be sure to write the date on it!
More Fudge Recipes
Peanut Butter Fudge
Ingredients
- 3 cups (600 g) granulated sugar
- ¾ cup (1½ sticks / 170 g) unsalted butter
- ⅔ cup (168 g) evaporated milk
- 1 cup creamy peanut butter
- 1 jar (7 ounces) marshmallow fluff
- 1 teaspoon vanilla extract
Instructions
- Line a 9×13-inch pan with parchment paper.
- In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk.
- Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
- Remove from heat and stir in peanut butter until thoroughly combined.
- Beat in marshmallow fluff and vanilla extract.
- Transfer fudge to the prepared pan and let cool for about 2 hours before cutting.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Do I have to use marshmallow fluff in the Peanut Butter Fudge?
Mary
You say to spread it out in a lined sheet pan but the picture shows you using a glass cake pan which would make a huge difference in how the candy turned out.
The directions call for a 9×13 pan which is what we used. 🙂
Same question as MARY, I don’t see an answer. Do I have to use marshmallow fluff in the Peanut Butter Fudge? I really want a fudge recipe that doesn’t use the Fluff. Thank you.
You can make peanut butter fudge without fluff, but it is a different recipe. I would not omit it from this specific recipe.
My pb fudge never set. Even when i put it in the fridge. Is there any way i can use it for something else. Maybe add something to make cookies?
All you need to do is pop it back into your pan and make sure it reaches 236°F. After that, just remove it, place it back in the pan, and you should be good to go!
Oh.My.Goodness. I made this recipe along with my usual chocolate fudge because we have a peanut butter lover coming for the holidays. I expected to love the chocolate fudge more, but once I tasted this – holy cow! It is wonderful! Great consistency, made without a candy thermometer – just followed the instructions. Made both fudges with the help of 6 and 3 year old granddaughters and it was so fun! And the peanut butter fudge was a hit with them, too, even though they are both chocolate lovers! I’ll make this every year!
Love everything about this Susan! <3
Hello, I really enjoy making fudge and thank you for the recipe.
I love to make fudge
Can i use marshmallows instead of marshmallow cream if so how many cups of marshmallows should i use
Yes, a 10-ounce bag of mini marshmallows
My grandkids have peanut allergies. Have you tried making this fudge with Submitted?
Hi there! I was wondering why “marshmallow fluff” is used in some of your fudge recipes? Also, I live in Canada so the closest thing we can get here is the “marshmallow-y” type of ice cream topping in a jar. Generally it is KRAFT brand. Would that be suitable?
PS… I make a nice p.b. fudge with no fluff . But I cannot wait to try your version.
Thanks! Ann
You can just use marshmallows, not the fluff. The fluff is basically melted marshmallows. 🙂