Creamy Peanut Butter Fudge Recipe for Rich, No-Bake Treats

Fudge is one of those desserts I always crave. Velvety and rich, homemade fudge is a treat everyone should try making at least once. This peanut butter fudge is simple, incredibly creamy, and full of classic peanut butter flavor — perfect for the holidays or any time you want an indulgent sweet bite.

Easy Peanut Butter Fudge

This peanut butter fudge offers a melt-in-your-mouth texture and a deep, comforting flavor. It’s a no-fuss recipe that yields bakery-style results in minutes of hands-on time. Keep the recipe handy for gift boxes, holiday dessert tables, or when you want an easy, satisfying homemade candy.

Fudge is a timeless favorite for holiday baking and gatherings. If you enjoy variations, try other flavors such as cookie-and-cream, white chocolate with cranberries and pistachios, or maple walnut to give your dessert table variety.

Ingredients

• 1 ½ cups light brown sugar, firmly packed — adds depth and caramel notes.
• ½ cup (1 stick) salted butter — for richness and texture.
• ¼ cup evaporated milk — makes the mixture creamy and smooth.
• 1 ½ cups peanut butter — natural or creamy works; provides the signature flavor.
• 1 (7-ounce) jar marshmallow cream/fluff — gives the fudge its soft, stable body.
• 1 teaspoon vanilla extract — use pure vanilla for best flavor.
• ½ teaspoon lemon juice — brightens and balances the sweetness.
• ¼ teaspoon salt — enhances the overall taste.

How to Make Peanut Butter Fudge

• Line an 8×8-inch baking pan with parchment paper and coat the paper with cooking spray; set aside.
• In a medium saucepan, combine the light brown sugar, butter, and evaporated milk. Heat over medium, stirring frequently until the mixture comes to a boil. Once boiling, continue to boil for 5 minutes while stirring to prevent scorching.

• Remove the pan from heat and stir in the peanut butter until fully incorporated.

• Mix in the marshmallow fluff, vanilla extract, lemon juice, and salt until the mixture is smooth and even.
• Spread the mixture evenly into the prepared pan. Refrigerate for at least 4 hours, or overnight for best firmness, until the fudge has fully set.

• Lift the set fudge from the pan using the parchment paper, slice into squares, and serve.

• Enjoy chilled or at cool room temperature. Store in an airtight container in the refrigerator to extend freshness.

Do I Need a Candy Thermometer?

No. This peanut butter fudge does not require a candy thermometer. The recipe is cooked on the stove briefly, then mixed with the remaining ingredients and chilled to set. Careful stirring and the short boil time are all that’s needed.

Should I Refrigerate Fudge?

Yes. Chilling the fudge helps it firm up and improves shelf life. Left at room temperature, the fudge will soften and may spoil faster. Store finished pieces in an airtight container in the refrigerator.

Recipe Details

Servings: 40

Prep: 5 mins | Cook: 5 mins | Total: 10 mins (plus chilling time)

Ingredients

• 1 ½ cups light brown sugar, firmly packed
• ½ cup (1 stick) salted butter
• ¼ cup evaporated milk
• 1 ½ cups peanut butter
• 1 (7-ounce) jar marshmallow cream/fluff
• 1 teaspoon vanilla extract
• ½ teaspoon lemon juice
• ¼ teaspoon salt

Instructions

1. Line an 8×8-inch pan with parchment paper and spray with cooking oil.
2. In a medium saucepan, combine brown sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring frequently. Once boiling, continue to boil for 5 minutes while stirring constantly.
3. Remove from heat and stir in the peanut butter until smooth.
4. Mix in the marshmallow fluff, vanilla, lemon juice, and salt until evenly combined.
5. Spread mixture into the prepared pan and refrigerate for 4 hours or overnight until set.
6. Lift fudge from the pan using the parchment, cut into squares, and serve.

Nutrition

Per serving: Calories: 112 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 3 g | Sugar: 9 g | Sodium: 78 mg