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 an easy way to make homemade candy for the holidays, and it’s perfect for giving away to family and friends. If you love fudge, try these two next!
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tips For Making the Perfect Peanut Butter Fudge
- 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.
Ingredients
- We’ll cook sugar and evaporated 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 fluff 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 saucepan over medium heat. Bring to a boil and cook until the mixture reaches 235°F on a candy thermometer, about 8–12 minutes.
- 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.
- 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 Peanut Butter 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.
FAQs and Troubleshooting
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
- Old Fashioned Peanut Brittle
- Corn Flake Candy
- Walnut Caramels
- Saltine Cracker Candy
📖 Recipe
Old Fashioned Peanut Butter Fudge
Ingredients
- 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
Instructions
- 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.
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