Sink your teeth into the melt-in-your-mouth goodness of soft and creamy Peanut Butter Fudge. This one-skillet wonder combines creamy peanut butter with rich, sweet fudge for a dessert you’ll want on repeat. Perfect for satisfying any weeknight craving!
Homemade Peanut Butter Fudge is incredibly easy to make and irresistibly delicious. All it takes is boiling a few pantry staples like peanut butter, evaporated milk, sugar, butter, vanilla, and marshmallows for a few minutes—then let it cool until you achieve smooth perfection.
The hardest part? Waiting for it to firm up before taking that first bite! Whether you need a dessert to bring to your next gathering or just a homemade weeknight treat, this peanut fudge recipe hits the spot!
Crazy about peanut butter like me? Try these peanut butter brownies or chocolate peanut butter dip, next!
Why You’ll Love This Recipe
- One Skillet Wonder: From boiling to mixing, this easy fudge comes together in just one skillet with a handful of ingredients. Less cleanup and more deliciousness!
- Easy and Versatile: Customize it with mix-ins like chocolate chips or crushed peanuts. This foolproof recipe is great for beginner bakers and pros alike. Like my apple dump cake recipe, no baking experience is required!
- Crowd-Pleaser: Perfect for holidays, potlucks, or satisfying a sweet tooth at home. It’s ready in just 20 minutes—ideal for last-minute treats!
Ingredients
- Peanut Butter: The creamy star of the show! It lends a rich, nutty flavor and smooth texture to the fudge. Prefer some crunch? Go for chunky peanut butter instead.
- Evaporated Milk: The evaporated milk gives the fudge its creamy, dense texture—better than regular milk for this treat.
- Mini Marshmallows: These little gems melt right in, adding softness and sweetness while showcasing the peanut butter flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- For Chocolate Lovers: Swirl in melted chocolate of your choice, drizzle it over the top before it cools down, or sprinkle chocolate chips on top for extra chocolatey indulgence.
- Make it Crunchy: Mix in roasted peanuts or almonds for a satisfying crunch that contrasts the creamy texture of your homemade fudge.
- Sweet and Salty Combo: Sprinkle sea salt or press crushed pretzels into the top before the fudge sets.
- Peanut Butter and Jelly: Bring back a childhood favorite! Swirl small dollops of strawberry or raspberry jam into the fudge mixture before cooling.
How to Make Peanut Butter Fudge
Making this peanut butter-flavored fudge takes just a few minutes and yields incredibly decadent results! Grab your ingredients and a 12-inch cast iron skillet to get started.
Step 1: Cook the Base. Mix the sugar, butter, and evaporated milk in the skillet and bring to a boil over medium-high heat. Boil until it reaches 235° F, stirring constantly.
Step 2: Add Ingredients. Turn off the heat and add the marshmallows, peanut butter and vanilla.
Step 3: Mix Up the Fudge. Mix thoroughly until the marshmallows and peanut butter are melted.
Step 4: Set, Cool and Serve. Set aside the skillet to cool until the fudge is firm - stick it in the fridge if needed. Then enjoy the best creamy fudge ever!
Serve your fudge as part of a buffet spread with these one bite cream cheese stuffed mushrooms, some chorizo cheese dip, and these maple and bourbon chicken wings.
Expert Tips
- Use a Thermometer: Cooking the fudge to the right temperature is key to a creamy texture. A candy thermometer is the best option for measuring!
- Let it Cool: Don’t rush the cooling process! Let the fudge set at room temperature before chilling for the best flavor and texture. You know it’s ready when it has firmed up and holds its shape when cut.
- Cut Perfect Squares: For clean cuts, warm a sharp knife under hot water, wiping it dry before cutting. If chilled, allow the fudge to come to room temperature before cutting into squares.
- Storage & Make Ahead: Store cooled fudge at room temperature in an airtight container for up to 1 week, or refrigerate for up to 2 weeks. For longer storage or make ahead, cut into squares and freeze individually for up to 3 months, separating layers with parchment paper. When ready, thaw at room temperature for a few hours before serving.
Serving Suggestions
Once you’ve cut the fudge into squares and are ready to devour, check out these fun ways to serve them up at any meal:
- Put alongside a light and cozy lunch of roasted poblano corn chowder or ground beef stew.
- Pair them with meatball sub sandwiches or beer brats with cheese and bacon for a classic and hearty American meal.
Recipe FAQs
That usually means it got too hot. If you overcook the sugar mixture past 240°F, it’ll lose too much moisture and turn crumbly once it cools. Overmixing after cooking is another sneaky culprit. Only stir the marshmallow and peanut butter into the mixture to mix and melt. If you mix too much and too long, it can cause the sugar crystals to harden too quickly, resulting in a dry or gritty texture. So, hit the right temp, stir just enough, and pour it into the pan with confidence.
Absolutely! This keeps it from scorching as it cooks. I recommend constant stirring while it's over the heat to prevent this from happening.
Yes, you can—but definitely pay close attention to timing and texture cues. Most traditional fudge recipes rely on cooking the sugar mixture to the soft ball stage, which is around 234–240°F. Without a thermometer, you can do the cold water test which involves dropping a small bit of the hot mixture into a bowl of very cold water. If it forms a soft, pliable ball (not runny or hard), it’s ready to go. It’s not as foolproof as a thermometer, but it’s a classic candy-making trick that works in a pinch.
If your peanut butter fudge isn’t firming up, it’s usually one of two things. It wasn’t cooked long enough or the sugar ratio was off. The sugar mixture needs to reach the soft ball stage to set up into that smooth, sliceable texture. If it's undercooked—even slightly—the fudge can remain soft or sticky. Also, using too much butter or liquid (like milk or sweetened condensed milk) can throw off the texture, so it's important to measure correctly. For a quick fix, some folks refrigerate it to firm it up, but that’s more of a band-aid than a solution.
More Delicious Dessert Recipes
If you tried this Peanut Butter-Flavored Fudge or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Get the Recipe
Homemade Peanut Butter Fudge
Equipment
- 12" Cast Iron Skillet
Ingredients
- 2 cups sugar
- 1 cup evaporated milk
- 1 ⅓ cups peanut butter
- 3 tablespoon butter
- 1 cup mini marshmallows
- 1 teaspoon vanilla extract
Instructions
- Combine sugar, butter, and evaporated milk in skillet in 12″ skillet.
- Set to medium heat and bring to a boil.
- Cook until temp of the candy gets to 235 degrees F.
- Turn skillet off and add marshmallows, peanut butter, and vanilla.
- Stir until marshmallows and peanut butter are melted, then cool until it gets firm.
- Put in the fridge to firm if needed.
Notes
- Use Parchment Paper: Line your skillet with parchment paper for easy fudge removal and clean edges.
- Don't Rush Cooling: Allow the fudge to set at room temperature before chilling to achieve the best texture and flavor.
- Warm Knife for Clean Cuts: Heat your knife under hot water, wipe dry, and slice for perfectly clean fudge squares.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Edward says
My new favorite treat! I made this for my family this weekend and b they loved it!
Claudette says
How much fluff should be substituted instead of mini marshmallows?
Followed your recipe, but added to much fluff.
Ned Adams says
Great question. From what we understand, fluff is 10 oz to 6 cup mini marshmallows.
Renelle says
I have been looking for this recipe for a very long time. It makes the very best fudge. So happy you posted it thank you
Ned Adams says
So glad you found it! Happy cooking!!!