This old fashioned peanut butter fudge recipe is light and creamy, and amazingly simple! No one would ever guess that it only requires four ingredients, one pot, and a few minutes of cooking time.
More easy holiday desserts: Biscoff Banana Pudding
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More easy no-bake holiday desserts: Chocolate Ganache Pie
Easy peanut butter fudge
Every time I make this peanut butter fudge, I feel like I'd died and gone to a sweet, peanut-buttery heaven where I danced among unicorns and fluffy white clouds.
So I am sharing this super easy peanut butter fudge recipe from a family cookbook.
This fudge recipe is the best because:
- There are only four simple ingredients!
- It's made in only one pot!
- Very easy to make!
- It's so fudgy and delicious!
So if you've always envisioned the peanut butter fudge-making process as being something complex, requiring candy thermometers and special sugars, and perhaps a little bit of fairy dust... let me show you how easy it is to make peanut butter fudge!
Related recipe: Chocolate Peanut Butter Chip Cookies
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Peanut butter fudge with marshmallow fluff
This fudge needs just a container of marshmallow fluff (or marshmallow creme), some good old fashioned creamy peanut butter, milk, and sugar. The secret's out, and I can't wait for y'all to make this yourselves.
Related recipe: Chocolate Peanut Butter No-Bake Dessert
Related recipe: Easy Frozen Banana Bites
Best Peanut Butter for Peanut Butter Fudge:
As much as I love natural peanut butter, you don't want to use it in this recipe. Stick with traditional creamy peanut butter (I almost always use Jif).
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Fudge making tip:
The fudge-making process works best if you put the marshmallow fluff and peanut butter into bowls (as pictured above) before adding them to the milk/sugar mixture. That way you can add them quickly and make sure everything melts together without separation.
More holiday recipes:
- Soft cranberry sugar cookies
- Crescent roll cinnamon rolls
- Make-ahead mashed potatoes
- Cranberry apple crumble
- French toast bread pudding
The Best and Easiest Peanut Butter Fudge Recipe
Ingredients
- 2 cups sugar
- 7 oz marshmallow fluff or marshmallow creme
- 12 oz creamy peanut butter
- ½ cup whole milk
Instructions
- Butter a small pyrex or 8x8 baking dish and set aside.
- In a medium saucepan (preferably non-stick), combine the milk and sugar, and bring to a boil. Continue to boil, stirring constantly, for three minutes.
- Remove the pan from the heat and add the peanut butter and marshmallow fluff. Stir until well combined.
- Spread the fudge into the baking dish. Allow to cool to room temperature, and then refrigerate
Gayle Eckstein
Saturday 16th of May 2026
Amazing taste. When its done l just turn it out onto foil. No butter needed. If l dont tear off enough foil, l just make 2 batches. Then add red ribbon bow. Plan ahead on diff cookies, hm made trail mix. Cute container of hot choc or you can use hot cider & the fudge. Use festive tins or jazz up nice baskets for all your goodies. :)
Kara
Wednesday 24th of December 2025
made them today and while a very simple recipe I must have messed up somewhere because they are very crumbly. They still taste great and they will be eaten and enjoyed I just wish I knew what I did wrong. I’m thinking I over mixed because when I took the boiling mixture off the stove I had the peanut butter and fluff in a bowl already weighed out but it just wasn’t really melting with the sugar/milk mixture but it was combining. Would maybe slightly warming up the peanut butter and fluff before adding it into the sugar milk mixture help? It is winter where I am maybe they were just colder than they normally would be. I also used lactose free milk, it was still whole milk though so idk if lactose is important or not.
Vickie Hall
Tuesday 15th of September 2026
@Kara, Mine was crumbly the first time I made it, too. I used a three-ply stainless steel pan. These pans tend to require a lower temperature for cooking foods. This, I lowered the temperature to a lower setting after it started boiling. It continued to boil, so I was confident it would cook well enough. It worked perfectly the second time and set up well enough. The fudge was perfect! Maybe the higher temps dry it out too much. Hope this helps you.
Elizabeth Foley
Wednesday 26th of November 2025
How do I storage this, I don't have to leave it in the fridge do I?
Kate
Thursday 4th of December 2025
Since it is made with milk, I recommend keeping it out no longer than half a day before storing it in the fridge, then taking out a few pieces and letting them come to room temperature before serving, or up to a day. But please consult with the latest food safety recommendations and your healthcare providers because everyone's stomach has different sensitivities.
Sandy
Saturday 11th of October 2025
Just made some....put a little bit of vanilla and 3/4 cup of walnuts.
Deb
Thursday 11th of September 2025
I tried this today. I modified the amount of sugar to 1/3 cup powdered sugar but did everything else as directed and it’s freaking fantastic fudge. I will make again. Thank you.