This Old Fashioned Peanut Butter Fudge recipe is packed with peanut butter flavor! It’s smooth and creamy, and only has five ingredients.
Nothing says the holidays like a batch of fudge! This Old Fashioned Peanut Butter Fudge is a recipe I’ve adapted from a 1976 Pennsylvania church cookbook.
The secret to this foolproof fudge recipe is marshmallow creme (a.k.a. marshmallow fluff). It gets stirred in with the peanut butter to make the creamiest fudge.
What I love about this recipe is that it only has 5 ingredients. It’s a truly easy way to make homemade candy for the holidays, and this batch will feed a crowd. I love giving it away to friends and neighbors.
Looking for a chocolate fudge recipe too? Don’t miss my Easy Marshmallow Fudge.
And if you love peanut butter (like me), check out this Peanut Butter Pie!
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- You’ll need a candy thermometer for this recipe. Fudge can be temperamental, but a thermometer will ensure the best results.
- Don’t use natural peanut butter (the drippy kind) for this recipe. Use a regular variety of peanut butter like Skippy or Jif.
- I recommend lining the 13×9-inch pan with parchment paper. This way, you can just lift out the fudge for easier slicing.
- We’ll cook sugar and evaporated milk (NOT sweetened condensed milk) together to create the base of the fudge.
- Use a regular peanut butter, like Skippy or Jif (NOT a drippy kind and NOT a natural variety).
- Marshmallow creme makes for the creamiest fudge!
- Salt balances out all the sweetness.
How to make old fashioned peanut butter fudge
Place the sugar and evaporated milk in a large, heavy-bottomed saucepan. Place the pan over medium heat.
Bring the mixture to a rolling boil, then reduce the heat slightly and cook until the mixture reaches 235°F on a candy thermometer, about 8–12 minutes.
Watch the mixture closely, as it will have a propensity to boil over if the heat is too high.
Once it reaches 235°F, immediately remove it from the heat. Stir in the peanut butter, followed by the marshmallow creme, until smooth.
Pour the mixture into a 13×9-inch dish lined with parchment paper and let cool completely. This will take about 4 hours at room temperature or 2 hours in the refrigerator.
Once the peanut butter fudge is completely cool and set, lift it out of the pan using the parchment paper, and slice into 1-inch or 1½-inch squares.
Tips for slicing the fudge
To get clean cuts each time, run a knife under hot water and wipe dry with a kitchen towel. Slice the fudge.
As the knife gets little bits of fudge on it, repeat the process of running it under hot water and wiping dry. This will get you the nicest looking pieces of fudge.
Make it ahead
Old Fashioned Peanut Butter Fudge is great for making ahead! Store it in a covered container either at room temperature or in the refrigerator.
For best results, serve it within one week of making it. It’ll keep in the fridge for several weeks, but may dry out slightly as the weeks go on.
How to store fudge
Storage depends on how you like to enjoy the fudge! If you prefer a softer fudge, keep it at room temperature. If you like a slightly firmer texture, keep it in the refrigerator.
Either way, store it in a covered dish, with pieces of wax paper or parchment paper in between layers so it doesn’t stick together.
You can also freeze fudge for up to 3 months. Wrap it well in plastic wrap before transferring to a covered dish or freezer bag for freezing.
Frequently Asked Questions
Peanut butter fudge will keep for several weeks in the refrigerator or for up to 3 months in the freezer.
Choose a regular, smooth peanut butter such as Skippy or Jif. Do NOT use a natural peanut butter or a drippy peanut butter.
Fudge will set in about 4 hours at room temperature or 2 hours in the refrigerator. Make sure it’s completely cool and set before slicing.
The fudge was likely not cooked to 235°F. Use a candy thermometer for best results.
The fudge was likely overcooked, due to a faulty candy thermometer or not using one at all.
More old fashioned candy recipes
- Easy Marshmallow Fudge (a chocolate version!)
- Special K Bars (a.k.a. scotcheroos)
- Pecan Brittle
- Corn Flake Candy
- Walnut Caramels
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Old Fashioned Peanut Butter Fudge
- 1 (12 oz) can evaporated milk
- 4 cups sugar
- ½ teaspoon salt
- 1 cup creamy peanut butter (not natural)
- 1 (7 oz) jar marshmallow creme
- Line a 13×9 inch baking dish with parchment paper OR grease with cooking spray.
- Place evaporated milk, sugar, and salt in a large saucepan. Bring to a boil over medium heat, and cook until mixture reaches 235°F on a candy thermometer, about 8–12 minutes.
- Remove from the heat and stir in the peanut butter and marshmallow creme until completely smooth. Pour into the prepared pan.
- Allow to cool completely before cutting into 1-inch squares. It will take about 4 hours at room temperature or 2 hours in the refrigerator.