Easy Peanut Butter Fudge Recipe

The Best Kind of Kitchen Mess

My grandson calls this “magic fudge.” I call it a happy mess. You melt simple things together. Then you get something wonderful. It reminds me that good things often come from a little bit of chaos.

I first made this with my sister. We were supposed to be cleaning our room. We sneaked into the kitchen instead. Our fudge was a bit lumpy. But we felt so proud. I still laugh at that.

Why This Fudge Feels Like a Hug

This recipe matters because it is about sharing. A pan of fudge is not just for you. It is for talking over. It is for giving to a friend who feels sad. Food made with love is a quiet way to say, “I care about you.”

That is the first lesson my own grandma taught me. The best recipes are not about being perfect. They are about making people feel good. Do you have a food that makes you feel happy and safe? I would love to hear about it.

Let’s Make Some Magic

Get your pot ready. Put the sugar, milk, and butter in it. Stir it a lot while it gets hot. It will start to bubble. That is when the real fun begins.

You need to watch it closely now. A candy thermometer helps a ton. You are looking for 235 degrees. *Fun fact: This is called the “soft ball” stage. A little drop of the mix will form a soft ball in cold water!*

The Big Stir

Take the pot off the heat. Now add the peanut butter, those special chips, and the marshmallow creme. Doesn’t that smell amazing? Stir, stir, stir! Your arm might get tired. It is worth it.

Watch everything turn smooth and creamy. It is like a sweet, peanut buttery cloud. If you like a little crunch, toss in some salted peanuts. This is your creation. Do you prefer your fudge with nuts or without them?

A Little Patience

Pour your fudge into the buttered dish. This is the hardest part. You have to let it cool. Do not touch it! I know it is tempting. Waiting makes it set up just right.

This matters, too. Good things take time. Rushing rarely makes anything better. While you wait, you can lick the spoon. That is the cook’s special reward. What is your favorite thing to do while you wait for a treat to finish setting?

Ingredients:

Ingredient	Amount	Notes
Granulated Sugar	3 cups
Evaporated Milk	1 (5-ounce) can (about 2/3 cup)
Unsalted Butter	3/4 cup (12 tablespoons)
Peanut Butter	1/3 cup	creamy or crunchy
Peanut Butter Chips	1 (10-ounce) package
Marshmallow Creme	1 (7-ounce) jar
Salted Peanuts	1/4 cup	optional

A Sweet Memory in Every Bite

My grandson Leo calls this magic fudge. He loves watching it all come together. I love the sweet, nutty smell that fills my kitchen. It reminds me of my own grandmother. She taught me this recipe on a snowy afternoon.

We would wait by the stove for the sugar to boil. She always had a story to tell. Making fudge is not hard, but you must pay attention. Let’s make some magic together, shall we?

Step 1

First, get your pan ready. Butter an 8×8 dish nicely. This stops the fudge from sticking. Use your fingers to spread it all over. I still laugh at that. It feels like finger painting with butter.

Step 2

Now, mix sugar, milk, and butter in a heavy pot. Stir it frequently as it heats up. Wait until the whole thing comes to a boil. Doesn’t that smell amazing? (A hard-learned tip: use a big pot. This mixture likes to bubble up high!).

Step 3

Once boiling, set your timer for 5 minutes. You must stir constantly now. This is where the magic happens. Use a candy thermometer. You want it to reach 235°F. Do you like creamy or crunchy peanut butter? Share below!

Step 4

Take the pot off the heat right away. Stir in the peanut butter, chips, and marshmallow creme. Keep stirring until it’s all smooth and creamy. If you are using nuts, toss them in now. It gets thick, so stir with a strong arm.

Step 5

Pour your fudge into the prepared dish. Spread it out quickly before it sets. Let it cool completely on the counter. Then you can cut it into lovely little squares. The hardest part is waiting, I think.

Cook Time: 15 minutes
Total Time: 1 hour 15 minutes (plus cooling)
Yield: About 36 pieces
Category: Dessert, Candy

Three Fun Twists to Try

This recipe is wonderful as it is. But sometimes, it is fun to play with your food. Here are a few ideas to make it your own. Each one adds a little surprise.

Cookie Crunch

Stir in a handful of crushed chocolate sandwich cookies. It gives a nice chocolatey crunch.

Pretzel Power

Add some crushed salty pretzel pieces. The sweet and salty mix is just perfect.

Berry Swirl

Swirl in a big spoonful of strawberry jam before it cools. It looks so pretty and tastes fruity.

Which one would you try first? Comment below!

Serving Your Sweet Creation

A square of this fudge is a perfect little treat all by itself. But you can make it extra special. I like to put a few pieces on a small plate. It feels more fancy that way.

For a party, stack pieces on a cake stand. You could also serve it with a cold glass of milk. That is a classic pairing. A hot cup of coffee goes nicely, too. The bitterness of the coffee balances the sweet fudge.

Which would you choose tonight?

Keeping Your Fudge Fresh

Let’s talk about keeping your fudge delicious. An airtight container on the counter is best for a week. For longer storage, the freezer is your friend. Wrap pieces tightly in plastic wrap, then place them in a freezer bag. They will keep for three months this way.

I once left a batch out uncovered overnight. It dried out and lost its creamy magic. That taught me to always use a lid. Batch cooking this fudge is a wonderful idea. You can make a double batch easily, so you always have a sweet treat ready for guests.

This matters because good food should never go to waste. A little care keeps your hard work perfect. Have you ever tried storing it this way? Share below!

Fudge Fixes for Happy Cooking

Sometimes fudge can be tricky. Do not worry. I have simple fixes for you. If your fudge is too soft, you did not boil it long enough. A candy thermometer is your best friend here; it takes the guesswork out of cooking.

I remember when my first fudge was grainy. I stirred it too much as it cooled. Now I just stir gently until it is smooth. If the fudge is too hard, you boiled it a bit too long. You can still enjoy it crumbled over ice cream. Getting the texture right builds your kitchen confidence.

It also makes the flavor so much better. Creamy, smooth fudge just melts in your mouth. Which of these problems have you run into before?

Your Fudge Questions Answered

Q: Is this fudge gluten-free?
A: Yes, it is. Just check your peanut butter chips to be sure.

Q: Can I make it ahead?
A: Absolutely. It freezes beautifully for up to three months.

Q: What can I use instead of marshmallow creme?
A: You can use mini marshmallows. Melt them with the peanut butter chips.

Q: Can I double the recipe?
A: Yes. Use a much larger pot so it does not bubble over.

Q: Are the nuts important?
A: They are optional. They just add a nice little crunch. Fun fact: This recipe is very forgiving. Do not be afraid to make it your own! Which tip will you try first?

Share Your Sweet Creations

I hope you love making this fudge as much as I do. It always makes my kitchen feel warm and happy. I would be so delighted to see your results. Sharing food is one of life’s great joys.

Please show me your beautiful peanut butter fudge. Your friends might want to make it too. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Elowen Thorn.