Easy Peanut Butter Fudge

CandyKid-friendlyGluten-FreePeanut Butter

Quick and EASY peanut butter fudge! Make on the stovetop and pour into a pan. Takes 15 minutes.

Photography Credit: Irvin Lin

My partner’s mom makes peanut butter fudge on what seems like a weekly basis. I’m not sure how she can consume so much of it. She has a dedicated baking pan just for this fudge and there’s always a tub of it in the fridge.

But when I emailed her asking for the recipe, she didn’t know how to give it to me. Like most recipes of hers, she free-forms it, adding peanut butter until the batter “looks and feels” right.

It looked like I’d need to head into the kitchen and do some experimenting!

2016-09-15-pb-fudge-4The one thing she did casually mention was that she uses marshmallows in her fudge, something I’d never thought about. When I make fudge, I often use the old-fashioned method, which requires cooking the sugar to a soft-ball stage of 238°F. It’s fussy and always put me off of making fudge.

But since the sugar in marshmallows has already been cooked and turned into a candy, using them to make fudge seems like an easy and totally acceptable cheat.

And easy it was! This peanut butter fudge recipe is a snap to make and super smooth. So easy that I’m fearful I’ll end up like her, making fudge on a weekly basis. I can feel my waistline expanding already.

Easy Peanut Butter Fudge Recipe

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Cooling Time time: Cooling Time
  • Yield: 64 squares

This fudge recipe uses marshmallows as an easy cheat in place of more elaborate candy-making.

Have your lined baking pan ready to go before you start and work fast once you remove the saucepan from the heat. As the fudge starts to cool, it can become difficult work with.

I use smooth peanut butter in this fudge, but if you prefer a little texture, feel free to use the same amount of chunky peanut butter in its place.


  • 1/2 cup whole milk
  • 6 regular-sized marshmallows (NOT mini or jumbo marshmallows, certified gluten-free if needed)
  • 3/4 cup (150 g) white granulated sugar
  • 3/4 cup (165 g) packed light brown sugar
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups (420 g) smooth peanut butter

Special equipment:


1 Prepare the baking pan: Lightly spray an 8x8-inch baking pan with cooking oil. Line with parchment paper.

Peanut Butter Fudge

2 Warm the milk and marshmallows: Place the milk and the marshmallows in medium pan. Turn the heat to medium low and gently heat the milk. Stir constantly until the marshmallows have melted. If the milk starts to foam up too much, reduce the heat.

Peanut Butter Fudge

3 Stir in the sugars, followed by the remaining ingredients: Once the marshmallows have melted, add both sugars and continue to cook on medium low heat while stirring until the sugars have dissolved and the liquid is smooth. Add the vanilla, salt, and peanut butter. Stir until smooth and incorporated into the batter.

Peanut Butter Fudge Peanut Butter Fudge

4 Pour the hot fudge into the prepared pan: Once the fudge batter is smooth and uniform, immediately pour it into the prepared pan and smooth out with spatula or butter knife.

Peanut Butter Fudge

5 Cool overnight: Let the fudge cool to room temperature in the pan, then chill in the fridge overnight.

6 Cut the fudge: The next day, lift the fudge from the pan using the parchment paper and cut into 1-inch squares.

Store in an airtight container. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated.

Peanut Butter Fudge

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Irvin Lin

Irvin Lin is an IACP award-winning photographer, food writer and recipe developer, blue-ribbon baker, public speaker and occasional social media consultant. His blog is Eat the Loveand his first cookbook is Marbled, Swirled and Layered.

More from Irvin


33 Comments / Reviews

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Did you make it? Rate it!

  • L. Cooper

    Oh one other thing I did was use a double boiler so my pan wasn’t flat on the stove….saved my hands while getting the other stuff ready and the milk didn’t froth up as much

  • L. Cooper

    Love this recipe!! I made this to give to our neighbor for Christmas, and a batch for us to, but I did 1 cup of the peanut butter and a half cup of choc. Chips, it came out tasting like a peanut butter cup! Whole family loved it! :-)

  • Lindi

    Wondering if I did something wrong… mine turned out darker than your pictures and it didn’t firm up that well. It wasn’t runny or anything just softer than the fudge I’ve had at candy stores. More like fondant. I might try cutting down the peanut butter down by 1/4 cup. My husband and I thought it was too peanut-buttery but the In-Laws liked it!

  • Dorothy Bartlett

    Can I use marshmallow cream and if so how much

  • Denise

    Hi, I tried your fudge tonight it was simple to make and tasty. My partner has a major sweet tooth but not sweet enough. Also, too much peanut butter but I thought next time I would cut back on the extra1/2 cup of peanut butter and add 1/2 cup melted semi sweet chocolate more like a peanut butter cup

    So thank for the great recipe

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