I just made what I call the Best Peanut Butter Fudge and I’m low-key hiding the pan because this stuff disappears faster than it should.

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I am obsessed with this old fashioned Peanut Butter Fudge Recipe because it tastes like nostalgia and zero fuss. I love that it’s the Easiest Peanut Butter Fudge, seriously, my friends showed up and it vanished.

The texture is dense but creamy, that peanut butter hits like a dream. I adore using 3 cups granulated sugar and 1 cup creamy peanut butter, room temp; those simple things make it unbelievably rich.

But the best part is the addiction factor. I keep telling myself one square.

Then I’m back for another. No regrets.

Just fudge.

Ingredients

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Basically, pure sweet backbone, makes it set and gives that classic fudge snap.
Plus, adds creaminess and helps syrup develop the right, richer mouthfeel.
It’s richness and fat make it smooth and cut through sweetness.
Basically, the star, nutty and salty, gives that true peanut punch.
Plus, warm little boost that rounds flavors and smells like home.
It’s tiny but crucial; balances sweetness and makes flavors pop and depth.
Basically, optional fluff that makes it extra creamy and ultra spreadable.

Ingredient Quantities

3 cups granulated sugar

3/4 cup whole milk

1/2 cup (1 stick) unsalted butter

1 cup creamy peanut butter, room temp

1 teaspoon pure vanilla extract

pinch of salt

7 oz marshmallow creme or fluff (optional, makes it extra creamy)

How to Make this

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1. Line an 8×8 inch pan with foil or parchment and grease it lightly so the fudge will lift out easy later.

2. In a medium heavy saucepan combine 3 cups granulated sugar, 3/4 cup whole milk and 1/2 cup (1 stick) unsalted butter; stir it together over medium heat until the sugar dissolves.

3. Bring the mixture to a rolling boil, stirring occasionally so it doesn’t scorch, then clip the heat to medium low and keep boiling gently for about 5 to 7 minutes until it reaches soft ball stage. To test soft ball stage, drop a small spoonful into a cup of very cold water; if it forms a soft squishy ball you can shape with your fingers, it’s ready.

4. Remove the pan from the heat right away and stir in 1 cup creamy peanut butter (room temperature) until totally smooth and no streaks remain.

5. Add 1 teaspoon pure vanilla extract and a pinch of salt, then stir to combine. If you want ultra creamy fudge, fold in 7 oz marshmallow creme or fluff now and mix until fully incorporated.

6. Pour the hot fudge into the prepared pan and spread it evenly with a spatula. Tap the pan on the counter a few times to get rid of any air bubbles.

7. Let the fudge cool at room temperature until mostly set, about 1 hour, then transfer to the fridge for another 30 minutes to firm up completely.

8. Once firm, lift the fudge from the pan using the foil or parchment, peel it off, and cut into squares with a sharp knife. Wiping the knife between cuts helps get cleaner slices.

9. Store the fudge in an airtight container at room temp for a few days or in the fridge for up to 2 weeks. If you want it softer, let refrigerated pieces sit at room temp for 20 minutes before serving.

10. Pro tip: don’t rush the boiling step and don’t stir constantly while it’s at a full boil or it can crystalize. Also use peanut butter at room temp so it blends smooth and you won’t get little globs.

Equipment Needed

1. 8×8 inch baking pan lined with foil or parchment and greased (so the fudge lifts out easy later)
2. Medium heavy saucepan (big enough for a rolling boil)
3. Candy thermometer or a small spoon and a cup of very cold water to test soft ball stage
4. Silicone spatula or wooden spoon for stirring and a flat spatula for spreading
5. Measuring cups and a set of measuring spoons
6. Heatproof bowl for mixing in the peanut butter and vanilla if you want to transfer off the stove
7. Sharp knife and a cutting board for slicing the squares (wipe the knife between cuts)
8. Airtight container for storage and a towel or oven mitts for handling the hot pan

FAQ

Q: How long will this fudge keep, and how should I store it?

A: Store in an airtight container at room temp for up to 5 days, or in the fridge for 2 weeks. If you stack pieces, put wax paper between layers so they dont stick.

Q: Why did my fudge turn out grainy instead of smooth?

A: Graininess usually means the sugar crystallized. To avoid that, stir gently once the sugar dissolves and dont scrape the sides of the pan while boiling. Also cook to the right temp – about firm ball stage – and beat until it just starts to thicken, not forever.

Q: Can I use chunky peanut butter instead of creamy?

A: Yeah, you can. Chunky will add texture and crunch, which some people love. Just know the overall fudge will be less silky.

Q: Is the marshmallow creme necessary?

A: No. The fluff makes the fudge extra creamy and a bit lighter, but skipping it still gives you a classic dense peanut butter fudge.

Q: How do I get neat, clean squares when cutting?

A: Chill the pan completely, then use a sharp knife warmed under hot water and wiped dry between cuts. That helps get clean edges.

Q: Can I make this ahead and freeze it?

A: Yes. Wrap pieces individually or layer with parchment in a freezer safe box. Freeze up to 3 months. Thaw in the fridge or on the counter for 30-60 minutes before serving.

Old Fashioned Peanut Butter Fudge Recipe Substitutions and Variations

Granulated sugar: swap for packed light brown sugar for a richer, caramel note (use 1:1), or for lower glycemic option try coconut sugar (1:1) though flavor will be nuttier; if using liquid sweeteners like maple syrup or honey, reduce other liquids and expect softer set.
Whole milk: replace with evaporated milk for creamier, silkier fudge (use same volume), or use half and half for extra richness; unsweetened almond or oat milk work in a pinch but fudge may set a bit softer.
Unsalted butter: you can use salted butter (omit the pinch of salt), or substitute coconut oil (solid at room temp) for a dairy free option, but the flavor will be coconut-tinged and texture slightly firmer.
Creamy peanut butter: swap with natural peanut butter (stirred) for a more roasted flavor, or use almond butter or sunflower seed butter for nut-free version; chunky peanut butter will add pleasant texture but may not press as smoothly.

Pro Tips

1) Use a candy thermometer if you got one, it takes the guesswork out of the soft ball stage. If you dont have one, test with cold water but go by temp when you can — soft ball is about 235 to 240 F. That way you wont undercook and end up sticky, or overcook and get grainy.

2) Warm the peanut butter a bit before stirring it in. If its too cold you’ll get little streaky globs that never fully blend. I pop it in the microwave for 10-15 seconds and stir, just enough to make it spreadable not soupy.

3) Don’t stir constantly once the mixture is at a full boil. Stir long enough to keep it from scorching, then let it bubble. Over-stirring while boiling encourages sugar crystals and gives you gritty fudge. Also wipe down the sides of the pan with a wet pastry brush if any sugar crystals form up there.

4) For extra silky fudge, fold in the marshmallow creme off the heat and mix gently until just combined. If you want firmer slices skip the fluff, for softer creamier texture add it. And always cool it fully before cutting, chilling for at least 30 minutes makes much cleaner squares.

Old Fashioned Peanut Butter Fudge Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I just made what I call the Best Peanut Butter Fudge and I’m low-key hiding the pan because this stuff disappears faster than it should.

Servings

servings

Calories

455

kcal

Equipment: 1. 8×8 inch baking pan lined with foil or parchment and greased (so the fudge lifts out easy later)
2. Medium heavy saucepan (big enough for a rolling boil)
3. Candy thermometer or a small spoon and a cup of very cold water to test soft ball stage
4. Silicone spatula or wooden spoon for stirring and a flat spatula for spreading
5. Measuring cups and a set of measuring spoons
6. Heatproof bowl for mixing in the peanut butter and vanilla if you want to transfer off the stove
7. Sharp knife and a cutting board for slicing the squares (wipe the knife between cuts)
8. Airtight container for storage and a towel or oven mitts for handling the hot pan

Ingredients

3 cups granulated sugar
3/4 cup whole milk
1/2 cup (1 stick) unsalted butter
1 cup creamy peanut butter, room temp
1 teaspoon pure vanilla extract
pinch of salt
7 oz marshmallow creme or fluff (optional, makes it extra creamy)

Directions

Line an 8×8 inch pan with foil or parchment and grease it lightly so the fudge will lift out easy later.
In a medium heavy saucepan combine 3 cups granulated sugar, 3/4 cup whole milk and 1/2 cup (1 stick) unsalted butter; stir it together over medium heat until the sugar dissolves.
Bring the mixture to a rolling boil, stirring occasionally so it doesn't scorch, then clip the heat to medium low and keep boiling gently for about 5 to 7 minutes until it reaches soft ball stage. To test soft ball stage, drop a small spoonful into a cup of very cold water; if it forms a soft squishy ball you can shape with your fingers, it's ready.
Remove the pan from the heat right away and stir in 1 cup creamy peanut butter (room temperature) until totally smooth and no streaks remain.
Add 1 teaspoon pure vanilla extract and a pinch of salt, then stir to combine. If you want ultra creamy fudge, fold in 7 oz marshmallow creme or fluff now and mix until fully incorporated.
Pour the hot fudge into the prepared pan and spread it evenly with a spatula. Tap the pan on the counter a few times to get rid of any air bubbles.
Let the fudge cool at room temperature until mostly set, about 1 hour, then transfer to the fridge for another 30 minutes to firm up completely.
Once firm, lift the fudge from the pan using the foil or parchment, peel it off, and cut into squares with a sharp knife. Wiping the knife between cuts helps get cleaner slices.
Store the fudge in an airtight container at room temp for a few days or in the fridge for up to 2 weeks. If you want it softer, let refrigerated pieces sit at room temp for 20 minutes before serving.
Pro tip: don’t rush the boiling step and don’t stir constantly while it’s at a full boil or it can crystalize. Also use peanut butter at room temp so it blends smooth and you won’t get little globs.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.