This peanut butter fudge recipe is easy and quick. Melt marshmallows with sugar and peanut butter and you’re almost done! A creamy peanut butter lover’s dream, it makes a great gift.
In this recipe
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The Secret to Peanut Butter Fudge
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The best peanut butter for fudge
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subs and supplements
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Save the peanut butter fudge
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Mini vs regular marshmallows
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packaging and gifting
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Freeze peanut butter fondant
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More Peanut Butter Treats!
My partner’s mom seems to make peanut butter fudge weekly. I’m not sure how she can consume so much of it. She has a special baking pan just for this peanut butter fudge and there’s always a tin in the fridge.
But when I asked her for the recipe via email, she didn’t know how to give it to me. Like most of her recipes, she freely forms it, adding peanut butter until the dough “looks and feels right.”
The secret to easy peanut butter fudge
The only thing she casually mentioned was that She uses marshmallows in their peanut butter fudge, something I had never thought of. When making fudge, I often use the old-fashioned method, which involves boiling the sugar to a softball setting of 238°F. It’s finicky and has always put me off making fudge.
But since the sugar in marshmallows has already been cooked and turned into a candy, using it to make the peanut butter fudge seemed like an easy and perfectly acceptable cheat.
And it was easy! This easy peanut butter fudge recipe is quick to make and super smooth. So easy I’m scared I’ll end up like them making this easy peanut butter fudge weekly. I can already feel my waist expanding.
The best peanut butter for fudge
I use smooth peanut butter in this fudge, but if you prefer a little texture you can use the same amount of chunky peanut butter instead.
For best results, stick to commercial brands of peanut butter (Jif, Skippy, Peter Pan). Natural peanut butter tends to separate and can sometimes interfere with the fudge’s build. (If you want to try using natural peanut butter, just make sure it’s stirred very well and the oil is well incorporated.)
Subs and supplements to peanut butter fudge
- Substitute coconut milk for a dairy-free version of this fudge
- Make chocolate peanut butter fudge drizzle over melted chocolate or sprinkle with chocolate chips after smoothing and gently pressing in the fudge in the pan.
How to store peanut butter fudge
Store this fudge in an airtight container. The fudge will keep at room temperature for about a week, or refrigerated for 2 to 3 weeks.
Freeze, Wrap the chilled fudge in plastic wrap, then place in a freezer bag. Freeze and thaw in the refrigerator for up to a month.
Mini vs regular marshmallows
You will need marshmallows for this recipe, but there is leeway with the size of the marshmallows.
- 10 mini marshmallows are equivalent to 1 regular marshmallow. Substitute 60 mini marshmallows for the 6 regular sized marshmallows in this recipe.
- 4 regular marshmallows equals 1 jumbo marshmallow. Substitute 1 1/2 jumbo marshmallows for the 6 regular sized marshmallows in this recipe.
- You can not Replace marshmallows with marshmallow cream. Marshmallow cream does not contain gelatin, and this recipe requires the gelatin to help the fudge set.
How to wrap peanut butter fudge for gifts
Homemade fudge makes a thoughtful gift. These tips will help you when wrapping for gifts.
- Wrap cooled then refrigerated fudge tightly in plastic wrap to keep it from drying out.
- Wrap a layer of parchment paper around the plastic wrap. It will look more beautiful when the recipient opens the box.
- Place the fudge in an appropriately sized box. You can buy candy boxes at a craft store that make good gift boxes.
To ship the fudge you will need two boxes – one to pack the fudge and one to place that box or crates of fudge in.
- Use packing material to keep the box that contains the fudge from shifting inside the shipping carton.
- If you are shipping in the warmer months you will need frozen gel packs or dry ice and an insulated shipping container or the fudge may melt.
- If you’re shipping in the colder months, you can ship the fudge without the aid of a freezer pack or dry ice.
Freeze peanut butter fondant
This fudge freezes well, making it a convenient, people-friendly treat to make before a party. Do it in batches as written; We do not recommend doubling the recipe.
To freeze the fudge, cool completely and wrap in plastic wrap in one large piece. Place the wrapped fudge in a freezer-safe ziplock bag. Thaw in the fridge.
More Peanut Butter Treats!
- Peanut Butter Swirl Brownies
- peanut butter cake
- Peanut Butter Blossom Cookies
- Peanut Butter Balls (Horse Chestnuts)
- Peanut Butter Chocolate Chip Banana Bread
From the editors of Simply Recipes
Easy peanut butter fondant
For best results, stick to commercial brands of peanut butter (Jif, Skippy, Peter Pan). Natural peanut butter tends to separate and can sometimes interfere with the fudge’s build.
Have your lined baking pan ready before you begin, and work quickly once you’ve removed the pot from the heat. When the fudge starts to cool, it can become difficult to work with.
ingredients
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1/2 Cup whole milk
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6 normal size Marshmallows, Certified gluten free if required
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3/4 cup (150G) sugar
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3/4 cup (165G) light brown sugar
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2 teaspoon vanilla extract
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1/2 teaspoon kosher salt
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1 1/2 cups (420 g) smooth peanut butter (not natural peanut butter, see recipe note)
method
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Prepare the baking pan:
Lightly spray an 8 x 8 inch baking pan with cooking oil. Line with parchment paper.
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Heat milk and marshmallows:
Place the milk and marshmallows in a medium saucepan. Turn the heat to medium-low and gently warm the milk. Stir constantly until the marshmallows have melted. If the milk starts to froth too much, reduce the heat.
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Stir in the sugar, followed by the remaining ingredients:
Once the marshmallows have melted, add both the sugars and continue to cook over medium-high heat, stirring, until the sugar has dissolved and the liquid is smooth. Add vanilla, salt and peanut butter. Mix until smooth and incorporate into the batter.
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Pour the hot fudge into the prepared pan:
Once the fudge batter is smooth and uniform, immediately pour it into the prepared pan and flatten with a spatula or butter knife.
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Cool overnight:
Allow the fudge to cool to room temperature in the pan, then refrigerate overnight.
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Cut the fudge:
The next day, use the parchment paper to lift the fudge out of the pan and cut into 1-inch squares.
Store in an airtight container. The fudge will keep at room temperature for about a week, or refrigerated for 2 to 3 weeks.
| nutritional information (per serving) | |
|---|---|
| 58 | calories |
| 3g | Fat |
| 7g | carbohydrates |
| 1g | protein |
