Easy Peanut Butter Fudge

This easy peanut butter fudge recipe uses marshmallows as a 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 to 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.

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

Ingredients

  • 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:

Method

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

preparing baking pan for 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.

melting marshmallows for easy 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.

How to make peanut butter fudge how to make peanut butter fudge with easy peanut butter fudge recipe

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.

Easy peanut butter fudge recipe

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.

cooled peanut butter fudge made from easy peanut butter fudge recipe

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Comments

  • June Stanley

    Wonderfully easy, now for it to set-up & refrigerate overnite. I have always made fudge, boiling until it formed a soft ball, I am in my seventies & this is not differcult to make. Thank you

  • randolph

    I changed a few things, I went 8 marshmallows 1/8 more peanut butter, I was short a 1/4 cup of brown sugar replaced it with white sugar, and I did it with the microwave instead of the stove,it works out a lot better, I don’t have to clean a pot out, but I did use a large glass bowl instead..

  • 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!

    • Cindy

      I made this in December and my fudge didn’t firm up either. Should I have used a candy thermometer?

  • Dorothy Bartlett

    Can I use marshmallow cream and if so how much

    • Irvin Lin

      You know, I’ve never done it before, so I don’t know how to substitute in marshmallow cream instead of the marshmallows. But if you do try to experiment, please come back and tell us the results!

    • Kelly

      1/2 cup of marshmallow cream/fluff is equal to 8 regular sized marshmallows or 1 cup mini marshmallows.

      Also just extra info: 1 jumbo marshmallow is equal to 4 regular marshmallows.

  • 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
    Denise

  • Emma Christensen

    Just made this and it’s AH-mazing. Tastes like the middle of a peanut butter cup. So good. I also subbed in coconut milk for the regular milk and the recipe worked great!

  • JustHeather

    Oh my! I can’t wait to make this! And I can’t imagine it lasting very long either.

  • AK

    How aboit nutella in place pf pb?

  • Kathy

    Irvin, (and Elise, too)-this looks good, and I used to make peanut butter fudge, but I can no longer have peanuts/peanut butter. Would this work with (Trader Joe’s) Sunflower Seed Butter, do you think? I can have that. Also, if well-wrapped and vacuum bagged, does fudge freeze well? See’s Candy used to freeze well. I need to dole this out and not eat it every day until it’s gone, as you can’t make fudge for one person.

    • Elise Bauer

      Hi Kathy, I don’t know how sweetened sunflower seeds would taste, but I think sesame seeds might be a good option. You could try this with tahini.

      • Kathy

        NO! thanks, but I can’t have sesame seeds to begin with, and I despise tahini. The sunflower seed butter makes excellent cookies, and, if you decrease the leavening, the chlorophyll in the sunflower seeds doesn’t turn green when they cool. It’s sort of a blue-green algae color, harmless, but not festive and not the right green for St. Paddy’s day either. The Sunflower Seed Butter does make a good grilled Elvis sandwich, with banana, and fluff, with or without the honey and bacon, so I’m thinking it would work. Thanks for the help. BTW, your Sweet and Sour Red Cabbage recipe rocks!

    • Irvin Lin

      Hi Kathy. This fudge should freeze well but I haven’t actually tried it before. But if it’s well wrapped and vacuum bagged, it should last at least a month or two in the freezer.

      • Kathy

        Thanks, Irvin:
        That’s what I think as well.

  • Anna

    Do you think that Almond milk would work?

    • Emma Christensen

      I’m not sure about almond milk, but I just subbed coconut milk and it worked great!

  • Cindy

    When you let it cool over night, do you put it in the fridge or on the counter at room temperature?

  • Alida @My Little Italian Kitchen

    I discovered fudge in the UK for the first time. It is highly addictive and delicious. I never thought I could make it at home so I really welcome your recipe. Thank you!

  • Chris Thorne

    I also add a layer of chocolate chips to the warm fudge and let melt . Then I spread evenly and allow to cool.

  • Marta @ What should I eat for breakfast today

    I love people who know how to create recipes without cups and spoons. It’s so creative. But I’m also glad that you shared the recipe with us :)

  • Phil

    Hi, Elise and Irvin,
    This sounds great, as I have a chocolate allergy and can’t have fudge! One question, though, as I can’t easily get parchment paper overseas, is there any problem if you just butter or grease the pan? Or tin foil it and grease that (the tin foil can be thrown away after use, of course. Any problems?

    • Irvin Lin

      The parchment paper is really there to help facilitate removing the fudge from the pan so you don’t have to cut the fudge in the pan which can ruin the pan. If you grease the pan really well it should help get the fudge out.

      And tin foil should work just as well! The issue with tin foil is sometimes when you peel it off the fudge, little slivers of the metal stick and they are had to get off, especially if you use super thin cheap foil.. So just make sure to grease the foil it ahead of time to prevent this.

    • JustHeather

      Any sort of baking paper or kitchen/food meant paper should work. Especially as it is not going in the oven. It is only to make the fudge easy to get out of the pan.

  • Michael

    Hi Irvin! This looks amazing and peanut butter fudge is my wife’s favorite. Do you think the recipe would work with 2% milk? It’s easy enough to get whole milk, of course, but if it would work with the 2%, it’ll save me a trip to the store! Thank you.

    • Irvin Lin

      Hi Michael, I only tested this with whole milk but I think 2% will work! It might not be quite as rich as the whole milk, but my guess is it won’t make much difference. Go for it!

      • Michael

        Wound up making it with whole milk because I needed to go out anyway. It was AMAZING, though I’m sure you already know that!

        Would this same fudge method work for other flavors? Could I substitute (or add) melted chocolate, or nutella, or chocolate chips (or other stir-ins)?? I loved the ease of the fudge base, without any of that boiling to softball stage and temperature monitoring stuff! Thanks again!

        • Bo Slomkowski

          I made this using 2% milk and it worked great.

  • Natasha Syed

    This looks so delicious – will definitely be trying this out!

  • Bry

    Hi Elise, long time admirer of your site! The peanut butter fudge looks delicious and will make the perfect gift for my partners mother. Quick question – does this recipe use natural peanut butter or the kraft kind with added sugar and salt? If the latter, do you think this would work using the natural stuff? Again, love your site and thank you for your advice!

    • Elise Bauer

      Hi Bry, thank you for your kind words! I’ll defer to my friend and colleague Irvin Lin to answer. He’s the recipe creator!

    • Irvin Lin

      Hi Bry. I tested this recipe using regular peanut butter with added salt and sugar not natural peanut butter so I can’t tell you for certain that it will work with natural peanut butter. If you do want to try it with natural peanut butter, just make sure to stir it really well as natural peanut butter separates. I’d also add maybe 1/4 teaspoon more salt to the recipe. The resulting fudge might not be as sweet either. If you do make it with natural peanut butter, please come back and let me know how it turns out!

      • Alexis

        I used natural peanut butter. It’s still tasty, but it is a sticky mess. I think the extra sugar in regular peanut butter is necessary in the fudge setting right.