Creamy, Decadent Peanut Butter Fudge
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This creamy peanut butter fudge is a smooth, rich, and sweet treat that melts in your mouth.
The Sweet That Steals the Show
Homemade fudge is the one treat that shows up at every bake sale, every family reunion, and every holiday party, yet still somehow feels special each time.
What I love most about this peanut butter fudge is how simple it is to make (between us, this is one of those recipes that’s almost too easy for how good it turns out), but it tastes like something straight out of a country candy counter! The creamy peanut butter gives it that deep, nutty flavor while the marshmallows add the perfect touch of lightness, keeping it soft instead of crumbly.
I have no doubt you’ll fall head over heels for this recipe, but just in case, here are some other variations of homemade fudge!
Ingredients You’ll Need
- Unsalted butter
- Creamy peanut butter
- Vanilla extract
- Salt
- Powdered sugar
- Mini marshmallows
- Flaky sea salt, for topping (optional)
A Few Tips Before You Begin
- Work quickly once you add the sugar: The mixture thickens fast! Mix with a sturdy wooden spoon or rubber spatula, and transfer it to the prepared pan right away.
- Don’t skip the chill time: Two hours in the fridge helps the fudge set up perfectly for clean, neat squares.
Step-by-Step Recipe Instructions
1. Melt the Butter and Peanut Butter
In a medium saucepan over medium heat, combine the butter and creamy peanut butter. Stir often until it’s completely smooth and starts to bubble gently around the edges. This takes about 5–7 minutes.
Remove the pan from the heat and stir in the vanilla extract and salt.
2. Add The Flavor
Quickly stir in the mini marshmallows until they melt completely into the warm peanut butter mixture. The texture should be silky and cohesive.
Add the powdered sugar, one cup at a time, stirring well after each addition. The fudge will get thicker and harder to stir as it cools. Keep going until everything is well combined and smooth.
3. Press and Chill
Transfer the mixture to your prepared pan and smooth the top with a spatula. If you’re using flaky sea salt, sprinkle it over the top now. Let the fudge cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until firm.
4. Slice and Serve
Lift the fudge out of the pan using the parchment overhang, then cut it into neat little squares. A sharp knife works best, and you should clean it between slices for perfect edges!
Make-Ahead and Storage Tips
Homemade peanut butter fudge keeps beautifully, which makes it great for gifting or prepping ahead for the holidays.
- At room temperature: Store in an airtight container for up to 1 week.
- In the fridge: Keeps well for up to 2 weeks.
- In the freezer: Wrap tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Let thaw overnight before serving.
If you’re planning to give this fudge as a holiday gift, wrap a few squares in parchment and tuck them into a small tin or cellophane bag. I’d also recommend making some peppermint fudge to really drive home that holiday feel!
Frequently Asked Questions
It’s best not to. Natural peanut butter tends to separate and won’t give that classic smooth, creamy texture you want in fudge.
Yes! Substitute one cup of marshmallow creme for the marshmallows if that’s what you have on hand.
When you stir in the last of the powdered sugar, the mixture should be thick and smooth, not sticky or runny. It should hold its shape when pressed into the pan.
Absolutely. Try sprinkling mini peanut butter cups, chocolate chips, or crushed graham crackers on top before chilling. Oh, and I can’t forget to mention this Oreo fudge recipe!
Ingredients
- 1 cup unsalted butter 2 sticks
- 1 cup creamy peanut butter not natural or oily
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 ½ cups powdered sugar
- 1 cup mini marshmallows
- Flaky sea salt for topping (optional)
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting later. In a medium saucepan over medium heat, melt the butter and peanut butter together, stirring often until the mixture is smooth and starts to bubble gently around the edges. Remove from heat and stir in the vanilla and salt. Quickly add the marshmallows and stir until they melt completely into the mixture.
- Using a wooden spoon or rubber spatula, stir in the powdered sugar one cup at a time until the mixture becomes thick and smooth. Work quickly, as it will begin to firm up. Transfer the fudge mixture to the prepared pan and press it evenly into the corners. Smooth the top with the back of the spatula and, if desired, sprinkle lightly with flaky sea salt for a sweet-and-salty finish.
- Let the fudge cool at room temperature for 30 minutes, then cover and refrigerate for at least 2 hours, or until firm. Lift the fudge out using the parchment overhang and cut into squares with a sharp knife. Store in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks.
