Homemade Peanut Butter Fudge
This creamy Homemade Peanut Butter Fudge is packed with rich peanut butter flavor. Easy to make with just 7 ingredients, it’s the perfect fudge for the holidays (or any time!) and makes a great edible gift. Plus it freezes well too!
Homemade Peanut Butter Fudge with Marshmallow Cream
This Peanut Butter Fudge is rich, creamy, and oh-so-good. Packed with peanut butter flavor, it’s a family favorite that’s perfect for the holidays or any time of year!
While there are many fans of this super quick 2 ingredient peanut butter fudge, I wanted to also offer a recipe that’s more of a traditional peanut butter fudge, with a firmer texture and richer PB flavor. That’s exactly what this recipe with marshmallow cream is!
While creamy peanut butter and peanut butter chips provide the rich peanut butter flavor, the marshmallow creme is the secret ingredient that gives the fudge just the texture I’m looking for.
From start to finish, it takes less than 30 minutes to make this easy fudge recipe. Take it to the next fall gathering, add it to your holiday cookie platters, and include it in your edible gifts list. It’s quick & easy peanut butter fudge perfection!
What You’ll Need
You only need 7 ingredients for this recipe. Scroll down to the recipe card for full instructions.
- Unsalted butter
- Peanut butter – See notes below on the best peanut butter for fudge.
- Reese’s peanut butter chips – These add even more of a rich peanut butter flavor, plus a great overall texture to the fudge.
- Pure vanilla extract
- Powdered sugar – Be sure to measure and then sift it for the smoothest texture in the fudge.
- Kosher salt
- Marshmallow creme – I use the Kraft brand, found in the baking section at the grocery store.
What’s The Best Peanut Butter for Peanut Butter Fudge?
This peanut butter fudge recipe calls for creamy peanut butter. We’ve been longtime Skippy fans, but are giving Jif a try now, based on this recent peanut butter taste test by bon appetite!
Do not use a natural peanut butter for this recipe. It tends to have a grainy, much looser texture, and often separates in the jar – not a good choice for this particular recipe.
How to Make Peanut Butter Fudge
Here’s how to make this easy peanut butter fudge. With just a few steps, anyone can make it!
- Make the peanut butter mixture. Stir the butter, peanut butter, and peanut butter chips in a saucepan over medium heat until melted and smooth. Take care to not let it get overly hot or scorched. Then reduce the heat and stir in the vanilla.
- Add the powdered sugar. Stir in the sifted powdered sugar and salt, incorporating until completely smooth.
- Add the marshmallow creme. Stir in the marshmallow creme until incorporated.
- Chill. Spread the mixture into the prepared pan. Chill in the fridge for 1 1/2 to 2 hours. Cut into small pieces and enjoy.
Tips for Success
Here are a few tips to make this easy fudge even easier.
- Stir constantly. As you melt the butter and peanut butter chips, be sure to stir the mixture fairly constantly to avoid it scorching and sticking to the bottom of the pan.
- SIFT THE POWDERED SUGAR. Yes, that’s ALL CAPS, I’m yelling! The single most important thing I can tell you to help you make the perfect fudge is to sift the powdered sugar well. Measure the sugar first, then sift it before adding it to the peanut butter mixture. This helps prevent clumps and creates the smoothest texture and appearance.
- What if there are still lumps in the pan? If you notice any lumps or an overly grainy texture while stirring in the sifted powdered sugar, vigorously whisk the mixture and “smoosh” the lumps against the bottom of the pan with a rubber spatula. Keep the saucepan on low heat while doing so – the low heat will also help to break down any sugar lumps.
- Chill for 1-2 hours, then cut. For the easiest, cleanest cuts, let the peanut butter fudge chill for 1-2 hours and then slice it. This is when the fudge will be firmed up, but also soft enough to cut very easily.
How to Easily Cut Homemade Fudge
For the neatest and cleanest cut, I recommend lifting the fudge out of the pan with the parchment paper and placing it on a cutting board before cutting.
It’s also easiest to cut after it’s chilled for 1-2 hours, when it’s neither too soft nor too firm.
If needed, and if you desire super clean cuts, wipe the knife down between cuts.
For this creamy peanut butter fudge, I like to cut it into pretty small pieces. Because they’re sweet little bites, and you can always take a second or third if you want more! I usually cut an 8×8 pan into 64 pieces, with 8 cuts in each direction, which gives squares about 1″ in size. Perfect, I say!
Store homemade fudge in the fridge, in an airtight container or baggie, with parchment paper between layers. It will keep very well in the fridge for up to a week.
Can You Freeze Fudge?
Yes, this fudge freezes extremely well. Just place it in a freezer-safe container or baggie, with parchment paper between layers. Freeze for up to 3 months. Thaw in the fridge and enjoy!
More Peanut Butter Desserts:
- Homemade Peanut Butter Ice Cream
- Peanut Butter Blossoms
- Peanut Butter Chocolate Chip Cookies
- No Bake Chocolate Peanut Butter Pie Bars
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- 1 cup unsalted butter
- 1 cup creamy peanut butter - I use Skippy, do not use a "natural" peanut butter
- ½ cup Reese's peanut butter chips
- 1 tablespoon pure vanilla extract
- 3½ cups powdered sugar, measured and then sifted well - for the smoothest texture and appearance, DO sift the sugar!
- ½ teaspoon kosher salt
- ¼ cup marshmallow creme - I use Kraft
- Line an 8"x8" pan with parchment paper or foil and set aside.
- Set a heavy bottomed saucepan over medium heat and add the butter, peanut butter, and peanut butter chips. Stir constantly until melted and completely smooth.
- Reduce heat to low and stir in vanilla.
- With a spatula, stir in the SIFTED powdered sugar and salt (still over low heat), incorporating it until the mixture is completely smooth. If you have any lumps or it looks especially grainy, work out the lumps by vigorously whisking and "smooshing" the mixture against the bottom of the pan.
- Stir in marshmallow creme until incorporated, then spread mixture evenly into prepared pan.
- Place in refrigerator to chill for 1½ to 2 hours before cutting into small squares. I prefer small pieces, and typically cut an 8x8 pan into 64 pieces, 8 cuts in each direction. For easiest (neat & clean) cutting, gently lift the fudge out of the pan by the parchment paper edges and place it on a cutting board - then proceed with cutting it into pieces.
Store fudge in a covered container in the fridge for up to a week, or in the freezer in a freezer-safe container or baggie for up to 3 months. Separate any layers with parchment paper.
Nutrition Information:Yield: 64 Serving Size: 1
Amount Per Serving: Calories: 93Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 42mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 1g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.