Go Back
Cubes of peanut butter fudge on brown parchment paper.

Creamy Peanut Butter Fudge

Course: candy, Dessert
Cuisine: American
Keyword: peanut butter fudge, fudge
Prep Time: 6 minutes
Cook Time: 4 minutes
Total Time: 10 minutes
Servings: 49
Calories: 79kcal
Super smooth and creamy peanut butter fudge
Print Recipe


  • 1 7 oz jar marshmallow creme
  • 1 package peanut butter chips 10 ounce size
  • cup creamy peanut butter
  • ¾ cup butter
  • 2 ½ cups sugar
  • cup evaporated milk
  • 1 teaspoon pure vanilla extract


  • Line 8x8  inch baking dish with foil. Lightly grease with butter.
  • Using bowl from standing mixer stir together marshmallow cream, peanut butter chips and peanut butter. Set aside.
  • In medium saucepan stir together butter, sugar and evaporated milk.
  • Bring to a rolling boil on medium heat, stirring constantly!
  • Continue boiling on medium heat for 4 minutes. Be sure to constantly stir to prevent scorching.
  • Remove from heat, stir in vanilla extract, then pour over peanut butter marshmallow peanut butter mixture.
  • Using mixer with paddle attachment beat for 1 minute until peanut butter chips are melted and mixture is smooth.
  • Pour into prepared baking dish. Let cool for about 20 minutes, then cover with plastic wrap and refrigerate until set (at least 3-4 hours).
  • Cut into small pieces. Store in refrigerator in airtight container.


If you like a bit of crunch, top fudge with some chopped up peanuts.


Calories: 79kcal | Carbohydrates: 10g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 36mg | Potassium: 22mg | Sugar: 10g | Vitamin A: 95IU | Vitamin C: 0.1mg | Calcium: 11mg