The rich, creamy dream of perfect peanut butter fudge had always felt just out of reach for me—until I found this recipe. I remember standing over the stove, watching the butter and sugars melt together into a glossy river, and feeling a mix of hope and nervous excitement. The moment I stirred in that entire jar of peanut butter, my kitchen was enveloped in the most heavenly, nutty, sweet aroma. Pouring that velvety mixture into the pan felt like pouring liquid gold. The wait for it to set was agonizing, but the first creamy, melt-in-your-mouth square was pure bliss. It was the fudge of my dreams, and I’ve been making it ever since.
Why You’ll Love This Recipe
You will love this recipe because it delivers old-fashioned, divinely creamy peanut butter fudge with a foolproof method that banishes any fear of graininess or failure. It comes together in one pot in under 15 minutes of active time and requires no candy thermometer gymnastics. The result is a rich, smooth, intensely peanut-buttery confection that’s perfect for gifting, sharing, or secretly keeping all to yourself.
Ingredients
- 1 cup (2 sticks / 226g) unsalted butter
- 1 cup (240ml) whole milk
- 4 cups (about 800g) granulated sugar
- 1 cup (270g) creamy peanut butter (see tip below!)
- 1 teaspoon pure vanilla extract
- 1 (7 oz / 198g) jar marshmallow creme (also called marshmallow fluff)
These ingredients work together like a delicious science experiment. The butter and milk create the base, while the sugar is what sets the fudge. Using unsalted butter is key so you control the salt level. For the peanut butter, this is critical: you must use a standard, shelf-stable creamy peanut butter like Jif or Skippy, not a natural one that separates. The oils in natural peanut butter will cause your fudge to be greasy and not set properly. The marshmallow creme is the magical stabilizer that gives this fudge its iconic smooth, creamy texture and helps prevent sugar crystals—don’t even think about skipping it!(See the next page below to continue…)