Name: Peanut Butter Fudge Recipe: Creamy and Dreamy
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 cups granulated sugar; ¾ cup evaporated milk; ½ cup butter; ½ tsp salt; 1 cup creamy peanut butter; 7 oz marshmallow creme; 1 tsp vanilla

Introduction

Table of Contents

Peanut Butter Fudge is the ultra-creamy, melt-in-your-mouth candy that requires exactly zero candy thermometers and only 5 minutes of actual work. This foolproof recipe uses the classic marshmallow creme method for perfect texture every single time—rich, peanutty, and dangerously easy to eat by the square. Presented on a white ceramic platter, optionally garnished with a light sprinkle of flaky sea salt or chopped peanuts, this Peanut Butter Fudge offers a smooth, appetising aesthetic that elevates any holiday dessert table or gift tin.

Ingredients

For the Peanut Butter Fudge (makes 36–48 pieces):

2 cups granulated sugar
¾ cup evaporated milk (or whole milk)
½ cup (1 stick) unsalted butter
½ tsp kosher salt
1 cup creamy peanut butter (Jif or Skippy recommended)
1 (7 oz) jar marshmallow creme (Fluff)
1 tsp pure vanilla extract

For Serving:

Optional: flaky sea salt, chopped roasted peanuts
Suggested Accompaniments: hot cocoa, coffee
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: 8×8 or 9×9 pan lined with parchment

Step-by-Step Process

Line an 8×8 or 9×9 pan with parchment paper, leaving overhang for easy removal.
In a heavy 3-quart saucepan, combine sugar, evaporated milk, butter, and salt. Bring to a full rolling boil over medium-high heat, stirring constantly.
Once boiling, cook exactly 5 minutes, stirring constantly—this is your “foolproof” timing.
Remove from heat. Immediately add peanut butter and marshmallow creme. Stir vigorously until the mixture is completely smooth and glossy.
Stir in vanilla extract.
Pour the mixture into the prepared pan and smooth the top with a spatula. Sprinkle sea salt or peanuts while still warm if desired.
Cool at room temperature for 3–4 hours until firm. Lift out using parchment and cut into squares.

Tips for Better Peanut Butter Fudge

Use regular peanut butter—natural separates and ruins the texture.
Stir constantly during the boil—prevents scorching on the bottom.
Set a timer for exactly 5 minutes. Once it reaches a full rolling boil, undercook it and it stays soft, overcook it and it gets grainy.
Use marshmallow creme straight from the jar—don’t try to substitute melted marshmallows.
Cut with a hot, dry knife—wipe and reheat between cuts for clean squares.
Make on a low-humidity day—high humidity makes fudge sticky.

Variations and Customisation

Classic Chocolate Swirl: Drop spoonfuls of melted chocolate and swirl with a knife.
Spicy Mexican Peanut Butter Fudge: Add ½ tsp cinnamon + ¼ tsp cayenne.
Healthier Version: Use natural peanut butter + coconut sugar (texture slightly softer).
Vegetarian Nut-Free: Replace peanut butter with sunflower seed butter.
Kid-Friendly Reese’s Fudge: Stir in ½ cup mini peanut butter cups.
Luxe Salted Bourbon Fudge: Add 1 tbsp bourbon with the vanilla + flaky salt.

Storage and Serving Tips

Day 1–7: perfect creaminess; Week 2–3: still excellent if stored properly.
Airtight container up to 3 weeks at room temp; refrigerate up to 1 month.
Best reheating method: none—serve room temperature or slightly chilled.
Refresh trick: let refrigerated fudge sit out 30 minutes before serving.
Ideal serving temperature: room temperature for creamiest texture.
Pair with strong coffee, cold milk, or wrap in wax paper for gifting; serve on a white ceramic platter.

Nutritional Information

Based on 36 servings:

Calories: 130 kcal
Total Fat: 6g
Saturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 8mg
Sodium: 75mg
Total Carbohydrates: 18g
Dietary Fibre: 0g
Sugars: 17g
Protein: 2g
Vitamin A: 2% Daily Value
Vitamin C: 0% Daily Value
Calcium: 2% Daily Value
Iron: 2% Daily Value

Note: Naturally gluten-free (check peanut butter brand).

Conclusion

This peanut butter fudge is pure childhood nostalgia in five minutes flat—the kind of candy that disappears from the tin before you even finish cutting it. Creamy enough to melt on your tongue, peanutty enough to satisfy every craving, and so easy you’ll find yourself making it “just because” on random Tuesday nights. One perfect square and you’ll understand why this recipe has been passed down for generations.