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An unbelievably easy stovetop recipe for creamy Peanut Butter Fudge! Made with just a handful of ingredients and no thermometer needed!
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Peanut Butter Fudge
I should have titled this post “Lead me not into temptation” …. because apparently, I can find it on my own!
I have a weakness, a vice almost, when it comes to peanut butter or chocolate – it is too hard for me to resist. {In my best Southern drawl} “Lawd, have mercy” if the two are combined. Then all bets are off – I’m not resisting anything. Although I thought about drizzling melted chocolate over the top – I refrained (barely). If it tickles your fancy to drizzle melted chocolate over it, don’t forget to mail some to me, then, by all means, drizzle away.
What I love about this fudge:
- It’s easy to make!
- It’s quick – so you can enjoy it faster!
- It has lots of peanut butter flavor.
- I almost always have everything on hand to make this.
- It is oh, so creamy!!
Peanut Butter Fudge recipe
- Butter, for greasing the foil
- granulated sugar
- milk
- peanut butter
- marshmallow creme
How to make Peanut Butter Fudge
- In a medium saucepan, bring the milk and sugar to a boil. Boil for 4 minutes.
- Add the peanut butter and marshmallow creme and mix well. Quickly pour the mixture into the prepared pan.
- Chill until set.
- Cut into squares.
Seriously, friends! That’s all there is to this recipe!! How easy is that?
Peanut Butter Fudge: Questions and Answers
Can peanut butter fudge be frozen?
Fudge freezes quite well, although the texture and flavor of the fudge may change slightly after freezing. To properly freeze fresh fudge, cut it into whatever size pieces you want to freeze, and then wrap each piece with an airtight wrapping material, such as aluminum foil or plastic wrap. After they are wrapped up, place the pieces of fudge into a plastic freezer bag. Remove as much of the air as possible before you seal the bag, and then store it in the freezer until it’s needed. Only put as much fudge as you will want to defrost at any one time into each plastic freezer bag.
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The most important part of freezing is actually in the thawing. That’s right, properly thawing out your frozen fudge is crucial to its flavor and consistency.
When you are ready to eat the fudge, remove it from the freezer, keeping it in the plastic bag. If the fudge is removed from the plastic bag before it reaches room temperature, moisture in the air will condense on the cold fudge, making the top sticky and soft.
Let the fudge sit in its wrapping and plastic bag at room temperature until it has completely thawed.
After the fudge is completely thawed remove it’s wrapping and enjoy!
How should I store Peanut Butter Fudge?
Fudge will keep at room temperature just fine. It does not need to be refrigerated. You can keep it in the refrigerator if you feel that you like it cold – and some people prefer it that way. In this case, make sure it is airtight, as cold air will surely dry out your fudge quicker.
Can I add chocolate to this Peanut Butter Fudge recipe?
Absolutely! Sometimes, I like to melt chocolate chips and drizzle them over the top of the fudge for a yummy variation!
Can dogs eat Peanut Butter Fudge?
I am not a licensed veterinarian or animal specialist, so I cannot give the okay that it is safe. Personally, I would NOT give fudge to a dog. I have read that some people have done it without a problem. Having said that, definitely never feed your pet anything that contains Xylitol – a sugar substitute found in lower and sugar-free products.
How did you like this recipe
I’d love to hear your thoughts! Everyone loves a great fudge recipe and this is a family favorite! I would love to know about your experiences with the recipe. Please leave me a comment, or ask a question if you have one!
Disclaimer: I cannot be held responsible for the copious amounts of fudge you will be tempted to eat! 😂
Other recipes you may enjoy
Peanut Butter Fudge
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Ingredients
- Butter, for greasing the foil
- 2 cups sugar
- ½ cup milk
- 1 ⅓ cups peanut butter
- 1 jar marshmallow creme, 7 oz.
Instructions
- Line an 8-inch square pan with foil and butter the foil well. Set aside.
- In a medium saucepan, bring the milk and sugar to a boil. Boil for 4 minutes.
- Add the peanut butter and marshmallow creme and mix well. Quickly pour the mixture into the prepared pan.
- Chill until set.
- Cut into squares.
Notes
- Fudge freezes quite well, although the texture and flavor of the fudge may change slightly after freezing. To properly freeze fresh fudge, cut it into whatever size pieces you want to freeze, and then wrap each piece with an airtight wrapping material, such as aluminum foil or plastic wrap. After they are wrapped up, place the pieces of fudge into a plastic freezer bag. Remove as much of the air as possible before you seal the bag, and then store it in the freezer until it’s needed. Only put as much fudge as you will want to defrost at any one time into each plastic freezer bag.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on December 13, 2012. Updated on December 20, 2019.
hi, popping by from Raising Arrows. This sounds yummy. I have a question. I don't live in the US and have never heard of marshmallow creme, I don't think you can get that where we live…do you think it could be replaced by something else? like condensed milk or something?
thanks
Maria
Thanks for the question, Maria. I would suggest making homemade fluff if it's not available where you live. Here is a link that was shared at my party a few weeks ago – http://www.ourtableforseven.com/2012/11/homemade-marshmallow-fluff.html – or try this one from ehow – http://www.ehow.com/how_8119537_substitute-marshmallows-marshmallow-fluff.html. I hope that helps 🙂
Thanks for the links. I will try that. Merry Christmas! Maria.
This just looks too easy and WAY too yummy! Thanks for sharing at Mom On Timeout Jamie!
ok can I just say "Please Send Me Some!" How Yummo and Easy! Thanks for Sharing!
Yum Yum! Looks so delicious. Come and visit us this week. We are having a wonderful giveaway from a very talented Southern author.
Jamie. I am in LOVE with this fudge. And while I'm technically "done" baking for coworkers, I am going to need to make an immediate exception and bust this easy fudge recipe out. However, like your disclaimer, I won't be held responsible if they don't get a single square 🙂 looks fantastic!
This brings back memories. My dad used to make PB fudge often. His was never so easy though–he likes to fiddle around and "experiment." Fudge can sometimes end up dry and crumbly and that's a bummer. Love creamy fudge…and your looks it!
Thanks for linking this week!
Okay, I have to try this! I have tons of chocolate fudge recipes, but not peanut butte. Thanks for sharing! Merry Christmas!
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
Miz Helen
These little squares sound delicious. Thanks for sharing. I am stopping by from Couponing and Cooking.
Lawd have mercy is right! I think we should have a support group for peanut butter and chocolate addicts 🙂 This looks so good that I must give it a try!