Peanut Butter Fudge

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One of my “go-to” fudge recipes for Christmas. It disappears so fast the first time, that I usually have to make it twice.

It’s super quick and easy to make, with only 4 ingredients. Results in a smooth and creamy fudge every time.

Butter a 9″x 13″ pan or line it with parchment paper, before starting the fudge so that it is ready when needed. If you want a thick fudge use a 7″x 11″ pan. Pre-measure the peanut butter and have the marshmallow creme open and ready to go.

You must bring the milk and sugar to a full boil, and start timing once it reaches a full boil. Boil for a full 3 minutes stirring constantly, and remove from heat. Have your peanut butter and marshmallow creme ready, You will need to act fast when adding the remaining ingredients, as it starts to set up rather quickly.

Peanut Butter Fudge

Course: Dessert
Servings: 12
Calories: 178kcal


  • 2 cups sugar
  • 1/2 cup milk
  • 1-1/3 cups peanut butter
  • 1 jar (7 oz) marshmallow creme


  • In a saucepan, bring sugar and milk to a boil; boil for 3 minutes. Stirring constantly to prevent burning and sticking.
  • Remove from heat and add peanut butter and marshmallow creme; mix well.
  • Quickly pour into buttered 9x13 pan; chill until set. Cut into squares. Store in the refrigerator.


Serving: 4pieces | Calories: 178kcal | Carbohydrates: 35g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 38mg | Potassium: 61mg | Fiber: 1g | Sugar: 34g | Vitamin A: 16IU | Calcium: 15mg | Iron: 1mg


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