EASY Peanut Butter Fudge

The easy peanut butter fudge recipe only has 4 ingredients, and there’s no candy thermometer required.

The easy peanut butter fudge recipe only has 4 ingredients, and there's no candy thermometer required.

I’ve talked about how I traditionally make eleventy-two batches of peanut butter balls every year at Christmastime and give them away as teacher gifts and hostess gifts, to say nothing of having something sweet  for snacking on hand at all times. Ahem.

Well, some years I’m just too lazy to stand around and roll and dip, and this is one of those years. So this year I’m falling back on a couple of yummy fudge recipes that are also super easy.

When I was a little girl, and my mom and I would make peanut butter fudge, it was SUCH a production. It required a fancy candy thermometer and finding the soft ball stage, and if you didn’t get it quite right, it was ruined and you lost the entire batch.

Not so with this recipe. This peanut butter fudge is soooo easy, and there’s no candy thermometer required! In fact, it only uses four ingredients — sugar, whole milk (I’ve never tried it with any other kind), creamy peanut butter (you have to use the traditional kind, the natural won’t work) and marshmallow creme. I know marshmallow creme  is gross, but I’m pretty sure that is the part that simplifies this recipe and elimates the need for a candy thermometer, so in this case, I put my real foodie convictions aside and buy the junk. Once a year, it won’t kill you, right??

Here’s a printable recipe for your convenience.

Peanut Butter Fudge
Prep time:
Total time:
Serves: 20
  • 2 cups sugar
  • 1/2 cup milk
  • 1-1/3 cups peanut butter
  • 7-oz jar marshmallow creme
  1. In a saucepan, bring sugar and milk to boil for three minutes, stirring occasionally.
  2. Remove from heat and immediately add peanut butter and marshmallow.
  3. Quickly pour into buttered 8×8 pan; chill until set.
  4. Cut into squares and let the holidays begin!

By the way, I never mess around with a single batch. I always double this recipe and put it in a 13×9 pan. ENJOY!