The perfect sweet treat for the Christmas season (or anytime of the year!), this easy Peanut Butter Fudge will have you craving piece after piece!
COOK + BAKE | Updated June 22, 2023
One of the best parts of the Christmas season is all of the incredible sweets, cookies, desserts, and dinners we get to indulge in.
There is a reason why diets seem to go out the window during the month of December!
I am not a huge candy eater, even at Christmas. (Although I do reach for more than a few Reese's Peanut Butter trees and homemade chocolate covered cherries.) One sweet treat that I do love is my mom's recipe for old-fashioned Peanut Butter Fudge that she makes every year for the holidays.
Fudge is good.....some recipes better than others. But this recipe is by far the most delicious I've ever tasted. And so simple, too. It will remind you of the fudge you tasted as a child.
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Why You'll Love this Recipe
This is a delicious recipe for peanut butter fudge much like what your grandmother would have made many years ago. There are a few reasons why I think you'll like it as much as I do.
CREAMY + JUST THE RIGHT AMOUNT OF SWEET
While the fudge does harden and cut be cut into pieces, it doesn't get hard or dry and maintains a very creamy, soft-to=bite-into texture. And while it is sweet, it isn't overly sweet like some fudge recipes are. It is the perfect blend you are looking for.
IT LASTS FOR AWHILE
If the fudge is kept cool (not in the refrigerator, but not in the hot kitchen either), it should last through the entire holiday season. We store tins of the fudge in our spare bedroom where the heat isn't turned up as high and it lasts for weeks.
EASY RECIPE
As far as fudge making goes, this recipe is likely one of the easiest (and best tasting). Some recipes use peanut butter and real marshmallows, but this one uses chocolate chips and marshmallow cream, which seem easier to use and leads to more consistent results.
YOU CAN MAKE ANY FLAVOR
Although this recipe says it is for peanut butter fudge, you can substitute any flavor of chocolate chips for the peanut butter chips. Dark chocolate, milk chocolate, white chocolate, butterscotch, mint.....Just be aware that the package sizes may differ and you need to be sure that you are using just 10 ounces of whatever variety of chocolate chips you choose for the right creamy texture.
NO THERMOMETER
Some fudge recipes require the use of a candy thermometer, but this one doesn't. Simply follow the instructions below and stir for the recommended time, and your fudge should turn out perfectly every time! If you do feel more comfortable using a candy thermometer, you'll want to aim for 234° when you are boiling the ingredients for 5 minutes.
What You'll Need
Want to try making homemade fudge? Here are the ingredients you'll need:
- granulated sugar
- margarine
- evaporated milk - You'll use half the can.
- chocolate chips - I love Reese's Peanut Butter Chips best
- marshmallow cream - I use Kraft Jet Puffed or the version available at Aldi's during the holiday season.
- vanilla extract
How to Make Easy Peanut Butter Fudge
For your convenience, a full ingredients list, directions for making fudge, and a printable recipe option appear further down in this article. But here is a brief overview of how to prepare this candy.
- Spray a 9"x13" glass baking dish with cooking spray.
- In a heavy 4 -quart sauce pan, combine the sugar, milk, and margarine. Heat the mixture to a full boil, stirring it constantly with a wooden spoon to dissolve the sugar. The length of time it takes to reach a full rolling boil will differ whether your are using a gas or electric stove.
Boil for five minutes over medium heat, continuing to stir constantly. (If you are using a candy thermometer, you'll want to bring the mixture to 234° - Remove the pan from the heat and add the peanut butter chips to the hot mixture. Stir until the chips have melted completely.
- Stir in the marshmallow cream and vanilla until well blended.
- Pour the fudge into your prepared pan and smooth it out with a wooden spoon or silicone spatula.
- Allow the fudge to cool for at least one hour and then cut it into squares. A stainless steel flat blade dough scraper works really well for straight, clean slices.
Tips for Making Homemade Fudge
I love knowing things that I can do to increase my chances of success when making a new recipe. Here are some tips that might help you when preparing this homemade fudge.
HAVE YOUR SUPPLIES READY
When I am baking, I love to have my ingredients prepared and measured ahead of time. But when making something like fudge, it is really important so that you can move quickly from one step to the next. Be sure to have your baking dish sprayed with cooking spray. Have your bag of chips cut open (and measured out if using a bag that has more than 10 ounces) and your jar of marshmallow cream unscrewed.
KEEP STIRRING
The hardest part of making fudge is the constant stirring. Your arm gets a good workout, but the taste of the fudge is worth it. In order to keep the sugar/margarine mixture from burning you've got to keep stirring them while cooking at the stove top. Don't walk away from the pan. And then when you add the chocolate chips to the hot mix, you've again got to stir well to get them melted and incorporated.
USE QUALITY CHOCOLATE
There are times when basic, generic chocolate chips taste just as good in a recipe. But for the best fudge, you want to use name brand chocolate. I prefer to use Reese's Peanut Butter Chips for this recipe. And if I am trying to make another flavor, I reach for Hershey's or Ghiradelli if possible.
WATCH PACKAGING SIZES
Getting the ratio of ingredients right is important for this recipe. Chocolate chips come in different size packages, so make sure that you are using about 10 ounces. Using more results in a softer fudge. Marshmallow cream also has variations in sizes.
Recipe Variations
- As I said above, feel free to substitute any flavor of chocolate chips in place of the peanut butter for a completely different variety of fudge. Just be sure that you are only using 10 ounces of chips. (Some bags range from 9 to 16 ounces.)
- Add up to 1 cup of chopped nuts to the mixture after stirring in the marshmallow cream or sprinkle some on top after you've smoothed the fudge into the baking pan.
- Substitute a different extract in place of the vanilla.
EASY PEANUT BUTTER FUDGE RECIPE
The perfect sweet treat for the Christmas season (or anytime of the year!), this easy Peanut Butter Fudge will have you craving piece after piece!
INGREDIENTS
- 3 cups granulated sugar
- 3/4 cup margarine
- 2/3 cup evaporated milk
- 1 - 10 ounce package peanut butter chips
- 1 - 7 ounce jar marshmallow cream
- 1 teaspoon vanilla extract
INSTRUCTIONS
STEP 1: Spray a 9"x13" baking pan with cooking spray.
STEP 2: In a heavy 4-quart saucepan, combine the sugar, milk, and margarine. Heat the mixture to a full boil, stirring it constantly with a wooden spoon. Then allow it to boil for five minutes over medium heat, continuing to stir constantly.
STEP 3: Remove the pan from the heat and add the peanut butter chips to the hot mixture. Stir until the chips have melted completely.
STEP 4: Mix in the marshmallow cream and vanilla until well blended.
STEP 5: Pour the fudge into the prepared pan and smooth it out with your wooden spoon or silicone spatula.
STEP 6: Allow the fudge to cool at least one hour and then cut it into pieces. Store in an airtight container at room temperature for up to two weeks.
Frequently Asked Questions
Have a question about making homemade fudge? Here are some frequently asked ones to help.
HOW TO STORE PEANUT BUTTER FUDGE
I recommend storing the fudge in an airtight container for up to two weeks, preferably in a cool space. I personally do not put the fudge in a refrigerator, but some have said it will extend the life of your fudge. I also have never frozen it, but you can try wrapping the pieces in plastic wrap and storing in an airtight bag or container for up to two months.
To prevent the squares from sticking together, stack them with wax paper or parchment paper between each layer.
CAN THIS RECIPE BE DOUBLED
I do not recommend doubling this recipe because it will be hard to stir and spread a double batch. You should make each batch individually.
CAN YOU SUBSTITUTE BUTTER
I haven't tried using butter instead of margarine. I have read other people who have made an equal substitution with no problem, but have also seen people comment that the fudge is not the same.
I would suggest trying the recipe once using the margarine as written so you can taste the real flavor of the recipe, and then make your substitutions as you'd like in the future to see how it compares.
I understand a desire to use more natural ingredients like butter over margarine and normally try to cook and bake that way myself. But occasionally there are recipes I'm willing to use certain ingredients in just for the flavor I know. I don't think it hurts to cheat once in awhile if you are normally doing your best to eat better.
I hope the flavor of this recipe can take you back in time to the version you remember your grandma making at the holidays. Enjoy!
OLD-FASHIONED PEANUT BRITTLE - Another candy recipe from the past
SOUR CREAM COOKIES - A family recipe similar to sugar cookies that can be done as a drop or rolled cookie
VANILLA WALNUT RUGELACH
CRANBERRY CHOCOLATE CHUNK COOKIES
CRANBERRY PISTACHIO BISCOTTI
Here Are Some More Holiday Recipes You Might Enjoy
OLD-FASHIONED PEANUT BRITTLE - Another candy recipe from the past
SOUR CREAM COOKIES - A family recipe similar to sugar cookies that can be done as a drop or rolled cookie
VANILLA WALNUT RUGELACH
CRANBERRY CHOCOLATE CHUNK COOKIES
CRANBERRY PISTACHIO BISCOTTI
MORE DELICIOUS CHRISTMAS TREATS YOU'LL WANT TO TRY
This post is part of the Tastes of the Season series hosted by Kristen of Ella Clair & Co. Which ones do you want to experiment with this Christmas?
Click here to see all of my previous Tastes of the Season posts.
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