Peanut Butter Fudge

The Best Peanut Butter Fudge recipe with no candy thermometer needed. Soft and creamy and packed with peanut butter flavor, this easy fudge recipe is perfect all year long!

If you love peanut butter, be sure to try our very best peanut butter cookies. Chewy and perfect in every way. Readers love this peanut butter cake too, topped with creamy peanut butter frosting.

Peanut Butter Fudge stacked on red napkin with white stars

The Best Peanut Butter Fudge

Fudge is one of my favorite things to make! A few of my close friends have nicknamed me the fudge queen. Hey, if the name fits, I’ll wear it. I’m still waiting for my crown though.

Fudge is the perfect treat to bring to parties, or to have around the house in the holiday season. The great thing about this easy Peanut Butter Fudge recipe is that it’s also great to make throughout the year.

I love to make this during the summer when I want a sweet treat but it’s too hot to turn on the oven!

This is seriously the easiest peanut butter fudge recipe! The combination of creamy peanut butter mixed with white chocolate fudge is so yummy.

There are few things in life that go as well together as peanut butter and chocolate. I combined the two favorites for this decadent dessert.

Nothing says holiday like a piece of fudge and a cup of Christmas Punch!

  • No candy thermometer
  • Soft and Creamy
  • EASY!

I’m here to teach you How to make the perfect fudge!

How to Make Peanut Butter Fudge

Block of peanut butter fudge cut into strips on cutting board

Step 1: Line an 8×8” square baking dish with parchment paper or foil. Set aside.

PRO TIP: use binder clips or clothespins to secure the parchment paper to the dish before pouring in the hot fudge.

Step 2: In a large saucepan heat the sugar, butter, salt, and heavy cream until combined.

Continue to heat until the mixture comes to a rolling boil, then spend four minutes stirring continuously. Make sure you set your timer for these four minutes. This step goes fast!

Step 3: Remove from the heat. Quickly whisk in the white chocolate chips, marshmallow cream, and peanut butter. I usually put all of these ingredients in my KitchenAid Mixer and whisk them for about 1 minute, until the white chocolate morsels have melted.

Step 4: Pour fudge into your prepared pan and allow to set for 3 hours, or until it becomes hard. You can refrigerate to speed up the process (but beware, refrigerating fudge can dry it out faster than keeping it at room temperature).

Step 5: Remove from the pan and remove the parchment lining. Cut into bite sized pieces and enjoy!

The Best Peanut Butter Fudge recipe with no candy thermometer needed. Soft and creamy and packed with peanut butter flavor, this easy fudge recipe is perfect all year long!

How to Store Peanut Butter Fudge

You can make this peanut butter fudge a few days in advance and then store it until you’re ready to enjoy it, or give it away!

Make sure the peanut butter fudge is stored in an airtight container at room temperature.

I prefer to leave the fudge UNCUT until it’s time to serve it. This keeps the fudge from drying out. Then, just cut what you need—a little, or a lot—at a time.

Can I Freeze Easy Peanut Butter Fudge?

Yes! You can double this easy peanut butter fudge recipe and freeze a batch for up to three months.

Once it hardens, wrap up the uncut fudge in plastic wrap and then slide into a large ziploc freezer bag, pressing out all the air.

When you’re ready to eat it, place the ziploc bag on the counter to come to room temperature to thaw. This is usually best if you let it sit out overnight. Slice the fudge and enjoy!

The Best Peanut Butter Fudge recipe with no candy thermometer needed. Soft and creamy and packed with peanut butter flavor, this easy fudge recipe is perfect all year long!

Tips and Tricks

  • Don’t use a natural peanut butter. I love natural peanut butter but it’s too oily to use for this creamy peanut butter fudge recipe.
  • Stick with creamy peanut butter for this recipe. Avoid using crunchy peanut butter to keep this fudge creamy and well blended.
  • Don’t scrape the sides of your sauce pan after cooking, this adds sugar crystals to your fudge which can make it grainy.
  • You can add candy or chocolate bits for a yummy fudge topping. Just drizzle melted chocolate on top or mix in your favorite candies like Reese’s Pieces, M&M’s, etc.

Other Fudge Varieties

Remember how I said people had given me the nickname the queen of fudge? It might be because I have a slight obsession with making a ton of different fudge varieties.

Peanut Butter Fudge

4.85 from 26 votes
By: Aimee
The Best Peanut Butter Fudge recipe with no candy thermometer needed. Soft and creamy and packed with peanut butter flavor!
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 64 pieces


For the Fudge:

  • 3 cups granulated sugar
  • ¾ cup unsalted butter
  • pinch of kosher salt
  • 1 cup heavy cream
  • 2 cups white chocolate morsels
  • ¾ cup creamy peanut butter
  • 7 ounce jar marshmallow cream
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  • Line a 8×8 baking dish with parchment paper or foil. Set aside.
  • In a large saucepan, heat granulated sugar, butter, salt and heavy cream until combined. Bring to a ROLLING boil and stir continuously for 4 minutes (set your timer)!
  • Remove from heat. Quickly whisk in white chocolate, marshmallow and peanut butter (I usually put these ingredients in my kitchen aid and whisk them for about 1-2 minutes). Pour fudge into prepared pan and allow to set for 3 hours, until hardened.
  • Remove from pan, remove lining. Cut into bite sized pieces. ENJOY.


  • For a chocolate drizzle on top, melt 1/4 cup semi-sweet chocolate morsels. Drizzle over the set fudge and enjoy.
  • Store fudge in airtight container at room temperature or freeze for up to three months.



Calories: 124kcal, Carbohydrates: 16g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 11mg, Sodium: 25mg, Sugar: 15g
Course: Candy
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

This Easy Peanut Butter Fudge recipe is packed with peanut butter flavor. Chocolate fudge and peanut butter come together for a rich and creamy treat that is easy enough to make throughout the year.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on June 22, 2019

Comments & Reviews

    1. I use Reese’s Peanut butter chips in my peanut butter Fudge. I should try white Chocolate chips too, maybe half and half.

  1. I made this over a year ago for my sister-in-law’s bridal shower for 50 people and a double batch just disappeared! FABULOUS FUDGE! My question…if I need to store it, does it have to be refrigerated? Or will it stay in a container at room temperature? Thank you!

  2. No idea why everyone else seems to think this recipe gets 5*’s, BUT I just made this in advance to treat my g-kids for Christmas and was seriously & totally disappointed. I did everything exactly as indicated, yet once done, they barely had if any peanut butter taste/flavor. NO idea what I may have done wrong if anything, but in my opinion these need a lot more peanut butter to bring out flavor therefore to honor recipe name. Way too many ingredients and too expensive to make. Sorry, but not in my book or budget. This could seriously use a LOT more peanut butter, therefore my rating is 1*.

  3. Hello! I love making this sooo much and it always goes down so well! However the last couple of times Ive made this, its curdled! I dont know what I am doing differently… Any tips on what I can do to fix it? Its when I go to add the hot mix to the chocolate/peanut butter etc, it just melts then wont stick together and becomes greasy when left to sit.

    So sad! 🙁

    Jen xx

    1. Hi Jen,
      The only thing I can think of is maybe your chocolate morsels are old? When adding the hot mixture to the morsels, do you use a mixer? I use my electric mixer with whisk attachment and it blends it right up. My only other thought is maybe the peanut butter is a different texture (organic, natural, etc). I use Jif creamy. Hope this helps!

      1. Hi Aimee,

        Thanks for a quick reply!! My choc was new, and Im using the same peanut butter too (Smooth SunPat).

        Sadly im mixing by hand but as I say ive made it a few times before with perfect results… Maybe im boiling it too much, or not enough, or using too much butter? Im very confused by the results haha!


  4. My mom use to make the most delicious PB fudge when I was a child unfortunately I never wrote the recipe down so she took it to her grave with her. It was one of those recipes some woman will keep to themselves. Well I can remember some of the things she had used when making it. I have not made your recipe yet but I most definately will it looks like it might be extremely close to my moms !! So happy I had going this on Pinterest. Thanks so Much for sharing !!!!

  5. Just have a question I will be making this for gifts for christmas. I totally read it wrong and bought a boat load of peanut butter chips. Do you think the 3/4 cup peanut butter could be substitued for the peanut butter chips I bought in excess. Thanks.

    1. I put the three in the kitchenaid, then pour the hot mixture OVER those. Use the whisk attachment and mix them up until everything is melted and smooth (about a minute)! Pour into your pan, set and enjoy!

  6. Hey just want to let you know I tried the recipe once and brought over to a friends now I can’t go over to any my friends house unless I bring them some fudge 🙂

  7. My husband LOVES PB fudge, but the recipe my MIL gave me never seems to come out right. Can’t wait to make this one! Thank you Aimee!

  8. Um WOW! This fudge looks amazing! Each Christmas my mother and I make holiday treat boxes to give to family and friends. This fudge will be the perfect addition! So pretty!

  9. Hi
    I would love to make the peanut butter fudge. Does it turn out creamy, or pretty firm and sugary? I notice you time the boil, but do not use a candy thermometer and I think the cooking process will determine final results. Any hints or tips on this?

    1. The fudge turns out pretty firm. I don’t usually use candy thermometers. But if you bring your mixture up to a rolling bowl and allow to boil at the temperature for the given time, you should be good to go! I make this version of fudge all the time, no problems! Just make sure it’s a good ROLLING boil before starting your timer!

  10. My family loves this – it’s creamy and perfectly sweet, and I LOVE the marshmallow in it! Thanks!

  11. Do you melt the white chocolate morsals before adding them to the mixure on the stove?What is your secret to making the drizzle? The chocolate was more of a slobber and the peanut butter just got smooshy. I’m not a wiz in the kitchen so I need more direction.


    Ps. It is still finger licking good!

    1. Hi Ruthann,
      I do not melt the white chocolate. Pouring the hot mixture over it, and then whisking it is enough to get it smooth!
      As for the chocolate and peanut butter, Honestly I just melt them in separate bowls in the microwave (30seconds) put it in a ziploc, snip off the corner and drizzle. Have fun with it. Lots of practice helps!!!

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