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!


Peanut Butter Fudge

I have gotten quite a few requests for a 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!

Creamy Peanut Fudge Pieces on a Wood Plate

How to Make Peanut Butter Fudge

I am a huge fan of peanut butter and making Peanut Butter Fudge satisfies my peanut butter craving. (And, it’s a little more refined than eating peanut butter right out of the jar…😊). When you see how easy it is to make, you will want to make it all year round, not just for the holidays.

  • Line a 9×13 dish with parchment paper. This will allow you to remove the fudge easily, in one piece when it is ready to take out of the pan. If you don’t have parchment paper, foil will also work. Lightly spray the parchment paper or foil with a non-stick spray.
  • 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 peanut butter until it is combined. Then, beat in the marshmallow fluff and vanilla extract.
  • Spread out the fudge onto your lined sheet pan and let it cool for at least 2 hours before cutting.

Creamy Peanut Fudge Being Poured Into 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.

Creamy Peanut Fudge Stacked

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.

Creamy Peanut Fudge on Wooden Plate

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 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. 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!

Piece of bit into Creamy Peanut Fudge

Looking for More Fudge Recipes?

Strawberry Shortcake Fudge

Red Velvet Fudge

Peanut Butter Fudge

Chocolate Peanut Butter Fudge

Salted Caramel Fudge

Brown Butter Fudge

Butter Pecan Fudge

Mint Chocolate Oreo Fudge

Snickerdoodle Fudge

Chocolate Vanilla Marble Fudge


4.8 from 5 votes

Peanut Butter Fudge

Prep Time 10 mins
Cool 2 hrs
Total Time 2 hrs 10 mins
Easy to make and full of creamy peanut butter, Peanut Butter Fudge is another variety of fudge that you have to add to your varieties of fudge recipes!


  • 3 cups (600g) granulated sugar
  • 3/4 cups (170g) butter
  • 2/3 cup (168g) evaporated milk
  • 1 cup creamy peanut butter
  • 1 jar (7 ounces) marshmallow fluff
  • 1 teaspoon vanilla extract


  • Line a 9x13 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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.

  2. 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.

    1. You can make peanut butter fudge without fluff, but it is a different recipe. I would not omit it from this specific recipe.

  3. 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?

    1. 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!

  4. 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!

  5. 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

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