The Easiest, Dreamiest Peanut Butter Fudge

My grandmother, bless her heart, wasn’t much of a baker. Her cookies were hockey pucks, and her cakes… well, let’s just say they were “unique.” But there was one thing she made that everyone clamored for: her peanut butter fudge. Every Christmas, a tin of this creamy, melt-in-your-mouth confection would appear, and it was gone within hours. To this day, the smell of peanut butter brings me right back to her cozy kitchen, filled with love, laughter, and a whole lot of sugar. I am so excited to share her timeless recipe with you!

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 2 minutes
• Total Time: 7 minutes
• Servings: Approximately 24 squares
• Yield: One 9×13 inch pan of fudge
• Dietary Type: Can be made Gluten-Free

Ingredients

• 1 lb powdered sugar
• ½ cup (1 stick) butter
• ½ cup milk
• 7 ounces (1 jar) marshmallow cream (also known as marshmallow fluff)
• 1 cup peanut butter (smooth or creamy recommended, but chunky will also work!)

Equipment Needed

• Large saucepan
• Wooden spoon or spatula
• 9×13 inch baking pan
• Measuring cups and spoons
• Grease (butter or cooking spray)

Instructions

1. Prepare your pan: Grease a 9×13 inch baking pan with butter or cooking spray. This step is crucial to prevent the fudge from sticking.
2. Combine ingredients: In a large saucepan, combine the powdered sugar, butter, and milk.
3. Cook the mixture: Place the saucepan over medium heat. Stir constantly until the butter is melted and the mixture comes to a gentle boil.
4. Boil for 2 minutes: Once boiling, continue to stir constantly for exactly 2 minutes. Use a timer to ensure accuracy – this cooking time is key to the fudge’s texture.
5. Remove from heat: Take the saucepan off the heat immediately after the 2 minutes are up.
6. Add remaining ingredients: Stir in the marshmallow cream and peanut butter.
7. Blend thoroughly: Use a wooden spoon or spatula to blend the ingredients together until completely smooth and creamy. Make sure there are no streaks of marshmallow cream or peanut butter remaining. The mixture will thicken quickly.
8. Pour into pan: Pour the fudge mixture into the prepared 9×13 inch pan.
9. Spread evenly: Use a spatula to spread the fudge evenly across the bottom of the pan.
10. Chill and set: Let the fudge cool completely at room temperature, then transfer it to the refrigerator to set. This usually takes about 2 hours, but you can leave it in longer if needed.
11. Cut and serve: Once the fudge is firm, cut it into squares using a sharp knife. For cleaner cuts, you can run the knife under hot water and dry it between each cut.

Expert Tips & Tricks

• Temperature is key: Overcooking the sugar mixture will result in a dry, crumbly fudge. Undercooking will lead to a soft, sticky fudge that doesn’t set properly. Stick to the exact 2-minute boiling time.
• Smooth peanut butter is best: While you can use chunky peanut butter, the texture will be smoother and more appealing with creamy peanut butter.
• Don’t burn the butter: Keep the heat at medium to avoid burning the butter, which will negatively affect the flavor.
• Prevent sticking: Lining the pan with parchment paper with an overhang will make removing the fudge super easy.
• Add a touch of salt: If you like a salty-sweet combination, add a pinch of salt to the mixture along with the marshmallow cream and peanut butter. This will enhance the peanut butter flavor.
• Make it ahead: This fudge can be made a day or two in advance. Store it in the refrigerator until ready to serve.
• Fixing grainy fudge: If your fudge turns out grainy, it’s likely due to sugar crystals forming. Unfortunately, there’s not much you can do to fix it after it’s made. Prevent graininess by stirring constantly while cooking the sugar mixture and avoiding any sugar crystals clinging to the sides of the pan.
• Use a candy thermometer (optional): For more precise control, you can use a candy thermometer. The mixture should reach 235°F (113°C), which is the soft-ball stage. However, following the 2-minute boiling time is usually sufficient.

Serving & Storage Suggestions

This peanut butter fudge is delicious served at room temperature or slightly chilled. Arrange the fudge squares on a platter for a festive presentation.

• Storage: Store the fudge in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.
• Freezing: To freeze, wrap the fudge tightly in plastic wrap, then place it in a freezer-safe bag or container. Thaw in the refrigerator before serving.
• Serving Suggestions: Serve as part of a dessert platter, alongside cookies and other sweets. Pair it with a glass of cold milk or a cup of hot coffee for the ultimate comfort food experience. Crumbled fudge makes a delicious topping for ice cream.

Nutritional Information

(Estimated per serving, based on 24 servings)

Nutrient	Amount per Serving	% Daily Value
Calories	802.1 kcal	N/A
Calories from Fat	341g	43%
Total Fat	37.9 g	58%
Saturated Fat	14.6 g	73%
Cholesterol	43.5 mg	14%
Sodium	343.5 mg	14%
Total Carbohydrate	110.8 g	36%
Dietary Fiber	2.6 g	10%
Sugars	93.5 g	N/A
Protein	11.9 g	23%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Chocolate Peanut Butter Fudge: Swirl in melted chocolate (milk, dark, or white) into the fudge mixture before pouring it into the pan.
• Maple Peanut Butter Fudge: Add 1-2 tablespoons of maple syrup to the sugar mixture for a hint of maple flavor.
• Peanut Butter Swirl Fudge: Make a batch of plain fudge (vanilla or chocolate) and a batch of peanut butter fudge. Swirl the two together in the pan for a beautiful marbled effect.
• Vegan Peanut Butter Fudge: Substitute the butter with vegan butter and the milk with plant-based milk (such as soy, almond, or oat milk). Ensure the marshmallow cream is vegan (some brands are).
• Different Nut Butters: Experiment with other nut butters, such as almond butter, cashew butter, or sunflower seed butter.
• Add-Ins: Stir in chopped nuts, chocolate chips, dried cranberries, or mini marshmallows for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Why is my fudge grainy?
A: Grainy fudge is usually caused by sugar crystals forming during the cooking process. Make sure to stir constantly and avoid sugar crystals clinging to the sides of the pan.

Q: How long does it take for the fudge to set?
A: The fudge typically takes about 2 hours to set in the refrigerator, but it may take longer depending on the temperature of your fridge.

Q: Can I use natural peanut butter?
A: Natural peanut butter can be used, but it may result in a slightly oilier fudge. Make sure to stir it well before adding it to the mixture.

Q: Can I double the recipe?
A: Yes, you can double the recipe. Use a larger saucepan and a larger baking pan (e.g., a 13×18 inch pan).

Q: How do I get clean cuts when slicing the fudge?
A: Run a sharp knife under hot water and dry it between each cut. This will help to create clean, even slices.

Final Thoughts

I truly hope this recipe brings you as much joy as it has brought my family for generations. It’s a simple recipe, but the result is pure magic. Don’t be intimidated – follow the instructions carefully, and you’ll be rewarded with a batch of the most decadent, creamy peanut butter fudge you’ve ever tasted. Bake a batch this weekend, share it with loved ones, and create your own sweet memories! And, please, let me know how it turns out! I always love to hear about your culinary adventures.