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!

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17 Responses

  1. Yum! I’m so going to try this recipe. I did try your peanut butter balls recipe, and though they were quite yummy (even if they were a bit sweet for me), I agree – too much standing and rolling! This looks much easier. I’m going to try this one this week!

  2. DUDE. you are truly heaven-sent. lol. i just got the email yesterday about the treat table our accounting area sets up every year, and i was trying to think of a cheap but good contribution, and i think you’ve nailed it. and yes, rocky road fudge is awesome. i make that every other year or so. lol.

    (p.s. bought a springfom pan this weekend for my pumpkin-swirl cheesecake, and now my boyfriend expects “to have at least one cheesecake per month now”. lol. uh-oh.)

  3. this looks soooo good!!!!

    Just out of curiosity….Do you know where I can purchase good quality foods online? I am now trying to order from online stores only because of various reasons…….can you help me with any suggestions??????

    There is only one place, out of all that I have tried that really stood out for true quailty, and that is Celebrityfoods.

    If you can help me grow my list of quality services or stores, where I can buy my food, I would greatly appreciate it.

    Thank you!

  4. This will be made this year. Thank you for sharing. I wonder how it would taste with just the bottom dipped in chocolate???? What am I saying….a turd would taste good dipped in chocolate!

  5. UPDATE to my last comment!
    I just looked up the Peanut Butter Ball recipe, and you already covered dipping it in chocolate. Way to go! I think the fudge would work that way too, don’t you?

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