Peanut Butter Fudge

by Dorothy Reinhold on December 11, 2011

Print This Post Print This Post East Peanut Butter Fudge that needs no candy thermometer. You will be asked for the recipe!

Each year I must make at least two batches of this outstanding fudge, because by now every neighbor, friend, relative, teacher, coach, school bus driver, office manager, client and boss wants some.

Peanut Butter Fudge cut in panGood thing the recipe makes 120 pieces (if you cut it small), because I need some for us, too! My Christmas cookie platter isn’t complete without Peanut Butter Fudge.

It never fails, it makes a creamy, rich fudge that is neither too peanut buttery nor too sugary, it cuts nicely into tiny squares and even freezes well for those organized cooks who make it ahead of time. If you make a batch now, you’ll be in the money for your holiday baking.

Peanut Butter Fudge on wooden tray

Ready to take to a cookie exchange party!

Perfectly peanutty!

Recipe: Dorothy’s Creamy Peanut Butter Fudge

Summary: Creamy, rich, peanut butter fudge that cuts like a dream and will be the star of your Christmas cookie platter.


  • Peanut Butter Fudge stacked4 cups granulated sugar
  • 1 cup light brown sugar
  • 1/2 cup (1 stick) butter
  • 1 (12-ounce) can evaporated milk
  • 1 (7-ounce) jar marshmallow crème
  • 1 (16- to 18-ounce) jar peanut butter
  • 2 teaspoons vanilla extract


  1. Grease a 9- by 13-inch baking dish with the wrapper from the stick of butter (or mist it with nonstick spray).
  2. In a large saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring frequently, and once it reaches a full rolling boil, boil for exactly 7 minutes, stirring occasionally. (A full rolling boil is one in which you cannot stir down the bubbles.)
  3. Remove from heat; stir in marshmallow creme until well incorporated and melted; this will take a minute or so. Stir in peanut butter and vanilla until smooth. Pour into prepared pan and smooth top.
  4. Let cool on countertop for several hours or better yet, overnight. Cut into small pieces (8 long rows by 15 short columns). Store in tightly covered plastic container or an airtight tin.
  5. Makes 120 pieces. (See note below about yield.)

Quick notes

  • Use regular peanut butter in this recipe, not the old-fashioned or “natural” style.
  • If you use unsalted butter, add a sprinkling of salt, too.


  • In the photos here, I have used a 10- by 15-inch pan instead, which makes a flatter piece of fudge. I have also cut it into 8 rows by 12 columns, which yielded 96 pieces. That size piece was just a tad too large, I think, since the fudge is so rich. Suit yourself as to size of piece, and size of pan, though!

Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Culinary tradition: USA (General)
My rating 5 stars:  ★★★★★ 1 review(s)

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2 photos of Easy Peanut Butter Fudge on a marble counter on

{ 36 comments… read them below or add one }

Krystal February 5, 2014 at 4:50 pm

I’m making this for the second time because it is by far the best peanut butter recipe I ever found. I searched for years trying to find the fudge that I remember loving as a child. Thank you so much.


Dorothy Reinhold February 6, 2014 at 5:17 am

Awesome! Thank you for the compliment!


chance woodward December 19, 2013 at 7:14 pm

this is the best fudge I have ever made.


Dorothy Reinhold December 20, 2013 at 5:21 am

AWESOME! FANTASTIC! Now you must try my Butter Pecan Fudge. Equally easy, just as delicious…


NoBakerHere November 24, 2013 at 7:28 pm

I made the fudge early yesterday and after leaving it set all day it didn’t firm up like normal fudge. I ended up putting it in the fridge and it then turned out good. I think it may have been from the butter I used (I believe it said it was 55% oil) as to why it didn’t firm?!


Dorothy Reinhold November 24, 2013 at 7:55 pm

No Baker,
I DEFINITELY recommend the use of pure butter in this. I can’t tell you what it will do if you use a margarine product, but please use a good quality butter. There should be no oil in pure butter. Good luck!


lyn tayes November 4, 2013 at 5:11 pm

omg… this is the best recipe so far! i have used others, and they can’t touch this one! DELISH!!!!!


Gale Lett October 26, 2013 at 8:13 am

Oh please why go through all that? I have a very simple and delicious recipe for Peanut Butter Fudge. Take one container of vanilla frosting, one regular size jar of peanut butter (smooth or crunchy) and mix the two together in a bowl until well blended. Microwave on high for 3 minutes, pour into a buttered 8 inch baking dish and allow to cool until set. Cut and serve. This goes very quickly at my house!


Dorothy Reinhold October 26, 2013 at 10:29 am

I am not a fan of the ingredients or flavor in the containers of vanilla frosting, so the small amount of work to make this fudge is fine with me! However, yours sounds super easy, and certainly will suit some people! Thanks for sharing it.


Sheila Heim March 6, 2013 at 1:29 am

Hi my name Sheila an i love to bake i came across your fudge ecipe an i had to try it. when i first seen your pictures it looked so good and my hubby baged me to make it for him an i did an it turned out just like you said it would i would like to make more recipes that you wrote so send me an email anything peanut butter or chocolate my boys love thanks for the fudge


mei January 31, 2013 at 6:52 pm

im 12 and when my mom comes back im gonna make these for her because this seems like a good recipe


Dorothy February 1, 2013 at 8:19 am

I predict your mom will LOVE this fudge! You won’t be able to stop eating it! When you cook it, take care because it will be very hot as you finish cooking it and putting it in the pan, but I am certain you can do it.


Keith December 26, 2012 at 4:51 pm

I have been looking for a great peanut butter fudge recipe and this is it. I made this for Christmas and everyone loves it. Thanks for giving us such a great recipe. Yeah!!!


Dorothy December 26, 2012 at 8:49 pm

I am so glad you all liked it! Happy holidays!


Madison December 26, 2012 at 11:44 am

You made my Daughter, son-inlaw and three Grandchildren very happy with this Peanut Butter fudge! My husbnd and I are also very HAPPY!! Thank you for sharing this wonderful recipe with all of us…<3


Dorothy December 26, 2012 at 8:49 pm

So, so glad it made your day! Enjoy your family!


Rachel December 23, 2012 at 9:28 pm

I haven’t tried this fudge yet but have tried the fudge on the Kraft Marshmallow Creme jar for years. My only. Question is since this is a peanut butter flavor recipe, can this also be used for a chocolate flavor recipe and maybe other flavors too$ what kind and how much of each. I love baking and cooking, I would just love my own bakery to own and make my own sweets but it would just take time and money, both of which I do not have enough of. Thanks for the recipe. Hope its creamy enough!


Dorothy December 24, 2012 at 8:11 am

It’s a wonderful peanut butter fudge recipe, but am not sure how it would perform if you subbed other ingredients. If I were you, I would follow a specific recipe for chocolate fudge if you want that. Merry Christmas!


Diane December 2, 2023 at 1:31 pm

I use this fudge recipe all the time….and I switch back and forth from using peanut butter or swapping out the peanut butter for a regular size bag of Milk Chocolate Chips….makes delish chocolate fudge , and thats the only thing you have to change, everything else stays the same. I do add walnut pieces to the chocolate though when I make it. This has been a big hit recipe with my family for several years now. Hope you enjoy it as much as we do. Merry Christmas!


Dorothy Reinhold December 3, 2023 at 8:39 pm

Oh, that’s good to know that you can swap out peanut butter for milk chocolate chips. Wonderful idea! Thanks for telling us.


agnes endicott December 21, 2012 at 6:21 pm

great…..but it does take longer. got my temp. to 240F. awesome


Dorothy December 22, 2012 at 6:57 am

For me, the beauty of this recipe is you don’t need a candy thermometer. You just time it. Having it come to a rolling boil, and then beginning to time it, is important. Glad you think these are awesome! The flavor is wonderful, isn’t it?


Lindsay S December 20, 2012 at 8:48 pm

This recipe was ridiculously easy. It was my first attempt at making fudge and this turned out perfect. I am beyond ecstatic! Thank you so much for this recipe. This will be a delicious Christmas gift for my parents and in-laws!


Dorothy December 21, 2012 at 10:23 am

I am so happy you made it and like it! Fantastic, and you are welcome!


Madison December 19, 2012 at 6:31 pm

Hello Dorthy, I have another question, do you have to store it in the refrig? I will be making it for Christmas can’t wait…
Thank you


Dorothy December 20, 2012 at 1:33 pm

You can store it in the fridge, and I often do, but I don’t think it is required. OR, most often, I cut it all up, put it in a large plastic Tupperware-type container, with waxed paper between the layers of fudge, and store it in the freezer. In fact, I can attest that it is delicious straight out of the freezer (so don’t think you’re going to hide it from yourself in there). It also thaws quickly, so if I find I need a quick gift for someone who drops by, I just grab a small ziplock bag or container and put some fudge from the freezer in there. Merry Christmas to you!


Madson December 17, 2012 at 7:29 pm

Is this beyond sweet ? I love peanut butter fudge and really want to try it..Four cups of sugar sounds like a lot…


Dorothy December 17, 2012 at 11:05 pm

It is only as sweet as normal fudge. It makes a TON of fudge, so you will have some for yourself, and some to give to teachers, neighbors, family, friends, work colleagues…the bus driver, the supermarket checker….whoever you want!


miss kitty December 17, 2012 at 8:20 am

I made this fudge last night and left it on the counter all night long. It came to a rolling boil like you said-I set the timer for 7 minutes and I followed the recipe exact. This morning it is not really set like fudge should be. It is kind of soft. My husband said it has a great taste. What did I do wrong??


Dorothy December 17, 2012 at 9:22 am

Miss Kitty,
I am glad you like the taste, but am not sure what might have happened, texture-wise. I have made this literally 100 times, and it always performs exactly the same way. Hmmm…are you at a high altitude? Candy doesn’t always work the same way at altitude. Why don’t you firm it up in the refrig., then cut it, and see if it holds the shape as it returns to room temp. It isn’t a super hard fudge, but it shouldn’t be soft and flowing, either. It should definitely hold the shape. Try the refrig. and then let me know.


Geez Louise December 16, 2011 at 1:48 pm

Fudge is a weakness of mine, add peanut butter and you might have to just check me into rehab… wouldn’t be able to eat just one piece. After eating your potatoes on Thanksgiving, I know this is deadly stuff. Happy Holidays friend… see you at Melissa’s


Tasos December 11, 2011 at 2:34 pm

96 pieces of pure joy 🙂 Love the recipe since it is easy to make and looks tempting to grab whilw watching TV in the Sunday afternoon 🙂


Dorothy Reinhold January 20, 2014 at 4:32 pm

So glad!


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