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Peanut Butter Fudge

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desserts•american•vegetarian, gluten-free, contains peanuts
2 hours 30 minutes•36 pieces•

Ingredients

  • 2 cups granulated sugar (400g)
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter – cut into pieces
  • 7 ounces marshmallow creme
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
Peanut Butter Fudge

Instructions

  1. 1.

    Line an 8-inch square pan with parchment paper, leaving overhang on two sides for lifting.

  2. 2.

    In a medium heavy saucepan, combine the granulated sugar, whole milk, and unsalted butter. Set over medium heat and stir until the sugar dissolves and the mixture comes to a gentle boil, 3–5 minutes.

  3. 3.

    Continue boiling, stirring frequently, until the mixture reaches 236–240°F (soft-ball stage) on a candy thermometer, 4–6 minutes more. If you don’t have a thermometer, a small spoonful dropped into cold water should form a soft, malleable ball.

  4. 4.

    Remove the pan from the heat. Immediately add the marshmallow creme, creamy peanut butter, vanilla extract, and fine sea salt. Stir steadily until fully melted and smooth, 1–2 minutes.

  5. 5.

    Scrape the fudge into the prepared pan and smooth the top with a spatula.

  6. 6.

    Let cool at room temperature until set, 2–3 hours, until the surface is firm to the touch and a knife cuts cleanly. Lift out using the parchment overhang and cut into 36 squares. Store airtight at cool room temperature for up to 1 week.

Peanut Butter Fudge is a rich, melt-in-your-mouth confection that balances the roasted nuttiness of peanut butter with a creamy, buttery sweetness. The texture should be smooth and firm yet tender, breaking into neat squares that yield with each bite. It’s a crowd-pleaser on holiday trays, at bake sales, and anywhere a nostalgic, old-fashioned treat is welcome.

Fudge as a style of American candy emerged in the late 19th century, and peanut butter versions gained popularity in the early 20th century as peanut butter became a pantry staple. Over time, cooks refined techniques to prevent graininess, often turning to marshmallow creme for stability and silkiness. Today, Peanut Butter Fudge sits alongside chocolate and maple as a classic of American home confectionery.