Easy Peanut Butter Fudge Recipe

Name: Easy Peanut Butter Fudge Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 36
Cuisine: American
Ingredients: 3 cups white granulated sugar; 3/4 cup unsalted butter, softened; 2/3 cup evaporated milk; 1 cup creamy peanut butter; 1 teaspoon pure vanilla extract; 1 (7 ounce) jar marshmallow fluff

I’ll never forget the first time I tried to make this Easy Peanut Butter Fudge Recipe. I was so excited to bring something homemade to a holiday party. I rushed everything, didn’t let the butter soften, and ended up with a grainy, oily mess that nobody would touch. My cousin, trying to be nice, took a bite and just said, “Wow, that’s… crunchy.” I was so embarrassed, but it made me determined to get it right. Now, after countless batches (some good, some terrible), it’s my go-to treat that always makes people smile.

Recipe Card

Recipe Title	Easy Peanut Butter Fudge Recipe
Servings	36 pieces
Prep Time	15 minutes
Cooking Time	10 minutes
Calories	approx. 150 per piece

Ingredients

3 cups white granulated sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1 cup creamy peanut butter
1 teaspoon pure vanilla extract
1 (7 ounce) jar marshmallow fluff

That sugar amount looks crazy, I know. I once tried to cut it down to be “healthier” and the whole thing just never set. It was a sad, soupy puddle. And you gotta use real butter, not margarine. I made that swap once and the fudge had a weird, waxy film on top. Not good. The marshmallow fluff is the secret weapon for that perfect, soft texture.

Directions

Grease a 9×9 inch baking pan and set it aside.
In a medium saucepan over medium heat, combine the sugar, butter, and evaporated milk.
Bring the mixture to a full, rolling boil, stirring constantly.
Let it boil for exactly 5 minutes, still stirring.
Remove the pan from the heat immediately.
Stir in the peanut butter and vanilla extract until smooth.
Quickly fold in the marshmallow fluff until fully combined and no white streaks remain.
Pour the mixture into the prepared pan and spread it evenly.
Let the fudge cool completely at room temperature before cutting into squares.

The boiling part is where I mess up the most. One time I got a phone call and walked away for what felt like ten seconds. I came back to a dark, burnt-smelling mess that was totally ruined. You have to stand there and stir the whole time, no exceptions. And when it says “remove from heat immediately,” it means it! That extra 30 seconds on the burner makes it way too hard.

Another time, I thought I could just dump all the ingredients in the hot mixture at once. Big mistake. The marshmallow fluff seized up into weird, gooey clumps that wouldn’t melt in. I had to spend forever trying to smash them against the side of the pan, and the fudge was still lumpy. Add things in the order it says, it really does matter.

Letting it cool is the hardest part because your whole kitchen smells amazing. I’ve definitely cut into it too early, and instead of neat squares, I got a bunch of smushed, warm globs. They still tasted great, but they looked like a preschool art project. Patience is key, even if it takes a couple hours.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
150	20g	7g	2g

Okay, let’s be real, this is not health food. It’s a treat! I’ve tried using sugar substitutes and low-fat peanut butter, and honestly, the texture is just never the same. It gets weirdly crumbly or doesn’t set right. If you’re watching your sugar, just have a small piece and really enjoy it. It’s a comfort food, not a salad.

Ingredient Swaps

Ingredient	Substitution
Creamy Peanut Butter	Crunchy Peanut Butter
Evaporated Milk	Half-and-Half or Heavy Cream
Unsalted Butter	Salted Butter (just omit added salt)

I love using crunchy peanut butter sometimes for a little texture. It works great! Swapping the evaporated milk is trickier. Half-and-half works in a pinch, but it can make the fudge a bit softer. I tried almond milk once and it was a complete disaster—it never got to the right temperature and just stayed liquid. Stick to the evaporated milk if you can.

Tips

Use a heavy-bottomed saucepan to prevent the sugar from scorching.
A candy thermometer is your best friend! Cook to 235°F (soft-ball stage) if you have one.
Have all your ingredients measured and ready to go before you start cooking.
For super clean cuts, use a plastic knife to slice the cooled fudge.

I didn’t own a candy thermometer for the longest time. I just guessed based on the clock, and my results were so hit-or-miss. Getting one was a total game-changer. My first batch with it was perfect. I felt like a real pro, even though I was just following a little dial. It takes all the stress out of wondering if it’s been boiling long enough.

FAQ

Why is my fudge so grainy?
This happened to me all the time at first! It usually means you didn’t dissolve the sugar completely at the beginning, or you stirred it too vigorously after it started boiling. Stir gently but constantly while it’s coming to a boil to dissolve the sugar, then just keep it moving during the boil to prevent burning.

Can I double this recipe?
Yes, but you HAVE to use a bigger pot. I learned this the hard way. I doubled it in my medium saucepan and the second it started to boil, it bubbled over all my stovetop. It was a sticky, terrifying mess that took forever to clean. Use a large, heavy-duty pot if you’re doubling up.

How long does it keep?
It keeps for about two weeks in an airtight container at room temp. If it lasts that long! It also freezes really well. I always make a double batch around the holidays and freeze half. Just thaw it in the fridge overnight. It tastes just as good.

That’s everything I know about making Easy Peanut Butter Fudge Recipe! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.