Let's be honest. Peanut butter fudge is a classic, but it can be finicky. You cook sugar to a precise temperature, hope it sets, and sometimes end up with a grainy or greasy mess. That's where marshmallow cream comes in. This magical ingredient is the secret weapon for fudge that's consistently creamy, smooth, and downright foolproof. It acts as a stabilizer, preventing sugar crystals from forming and giving you that melt-in-your-mouth texture every single time. No candy thermometer drama? Well, almost. But trust me, this method is the closest you'll get to guaranteed success.

What You'll Find in This Guide

Why This Fudge Works (The Science of Easy)

Traditional fudge relies on you cooking sugar, butter, and milk to the "soft-ball stage" (234–240°F) and then beating it as it cools to create tiny sugar crystals. Get the temperature wrong or beat it at the wrong time, and the texture suffers. Marshmallow cream changes the game. It's essentially sugar, corn syrup, and egg whites whipped with gelatin. When you add it to the hot sugar mixture, it introduces a pre-whipped structure and interferes with the formation of large sugar crystals. The result? A fudge that sets reliably without the intense beating. It's forgiving. It's creamy. It's why this recipe has been a staple in community cookbooks for decades.easy peanut butter fudge recipe

Your Fudge Ingredient & Tool Kit

Using the right stuff matters more than you think. Here's your non-negotiable shopping and tool list.

The Ingredients Breakdown

Ingredient Quantity Purpose & Pro Tip
White Granulated Sugar 2 cups Provides sweetness and structure. Don't substitute with brown sugar here—it adds moisture and alters the set.
Evaporated Milk (not sweetened condensed) 5/8 cup (or 2/3 cup) The workhorse liquid. It has less water than regular milk, leading to a faster, more stable set. This is critical.
Unsalted Butter 1/2 cup (1 stick) For richness and smoothness. Using unsalted lets you control the salt level. Cut it into chunks so it melts evenly.
Marshmallow Creme/Fluff 1 x 7oz jar The magic stabilizer. Use the whole jar. I prefer the creme in the plastic jar for easier scraping.
Creamy Peanut Butter 1 cup Use a standard brand like Jif or Skippy. The natural, oil-separating kind will make your fudge greasy. This is the most common mistake I see.
Pure Vanilla Extract 1 teaspoon Enhances all the other flavors. Imitation vanilla can taste artificial in such a simple recipe.
Salt 1/4 teaspoon Balances the sweetness and makes the peanut butter flavor pop. Don't skip it.

Essential Tools You Need

A heavy-bottomed 3-quart saucepan. This distributes heat evenly and prevents scorching. A thin pot is your enemy.no bake marshmallow fudge
A candy thermometer. Yes, even with marshmallow cream, this is your best friend for perfect texture. Clip it to the side of the pan.
A sturdy wooden spoon or heatproof spatula.
An 8x8 or 9x9 inch baking pan, lined with parchment paper or foil lightly greased with butter.
A large mixing bowl (for combining everything at the end).

Personal Anecdote: I once tried to make this with homemade marshmallow fluff and natural peanut butter for a "healthier" version. It was a delicious, sticky, soft puddle. Lesson learned. Sometimes, the classic industrial ingredients are engineered for a specific, perfect purpose.

The Step-by-Step Fudge Process

Follow these steps in order. Rushing is the second biggest cause of fudge fails.peanut butter cream fudge

1. The Foundation: Cooking the Sugar Base

Combine the sugar, evaporated milk, and butter in your heavy saucepan. Place it over medium heat. Stir constantly until the butter melts and the sugar dissolves. This is important—you want no gritty sugar on the bottom. Once it comes to a full, rolling boil, stop stirring. Clip on your candy thermometer.

Let it boil, undisturbed. Don't stir. This is where patience pays off. Watch the thermometer climb. You're aiming for 234°F to 240°F (soft-ball stage). This usually takes 8-12 minutes. If you see sugar crystals on the side of the pan, use a wet pastry brush to wash them down.

2. The Magic Merge: Bringing It All Together

Once you hit temperature, immediately remove the pan from the heat. Take out the thermometer. Let it sit right there on the stovetop, untouched, for exactly 10 minutes. This cooling period is crucial. If you add the peanut butter and marshmallow too soon, the fat can separate.

After 10 minutes, pour the hot mixture into your large mixing bowl. Now add the entire jar of marshmallow cream, the peanut butter, vanilla, and salt. Stir. Just stir until everything is completely combined and you see no white streaks. Do not overmix. Once it's smooth and uniform, you're done.easy peanut butter fudge recipe

3. Setting & Cutting for Perfection

Pour the fudge into your prepared pan. Spread it evenly into the corners. Let it cool at room temperature for about 2 hours, then refrigerate for at least another 2 hours to firm up completely. Overnight is best.

To cut, lift the whole slab out using the parchment paper. Use a large, sharp knife. For clean cuts, run the knife under hot water, wipe it dry, and make your slice. Rewarm and wipe between cuts. A 9x9 pan gives you 36 one-inch squares, perfect for sharing.

Common Fudge Fixes & Expert Tips

Even with this easy recipe, things can go sideways. Here's how to diagnose and prevent issues.no bake marshmallow fudge

Fudge is too soft/doesn't set: You likely didn't reach the full temperature. Trust the thermometer, not the clock. Undercooked fudge has too much water. Next time, ensure you're at a true rolling boil and cook to 238°F for a firmer set.

Fudge is grainy: Sugar crystals formed. This happens if sugar splashed on the sides of the pan and crystallized, or if you stirred during the boiling phase. Use the wet pastry brush trick and keep your spoon out of the pot once it's boiling.

Fudge is greasy or oily: This is almost always caused by using natural peanut butter or stirring the hot mixture too vigorously after adding the peanut butter. The oils separate. Use conventional peanut butter and stir gently just to combine.

Pro-Tip Most Blogs Don't Mention: If you're out of evaporated milk, you can make a substitute by simmering 2/3 cup of regular whole milk until it reduces by about 25%. But it's a hassle, and the protein content is slightly different. For guaranteed results, just buy the can.

Creative Variations to Try

Once you've mastered the classic, make it your own.peanut butter cream fudge

Chocolate Swirl: Melt 1/2 cup of semi-sweet chocolate chips with 1 teaspoon of shortening. After pouring the fudge into the pan, drizzle the chocolate over the top and drag a knife through it to swirl.

Crunchy Add-Ins: After combining everything, fold in 1 cup of chopped salted peanuts, pretzel pieces, or even crushed potato chips (trust me, the salty-sweet is incredible).

Fluffernutter Fudge: Use only 1/2 cup of peanut butter. After pouring half the fudge into the pan, spread an extra 1/2 cup of marshmallow cream over it, then top with the remaining fudge.

Storing & Gifting Your Fudge

This fudge stores beautifully. Keep it in an airtight container at room temperature for up to 2 weeks (if it lasts that long). You can layer it between sheets of parchment paper. For gifting, small cardboard boxes or cellophane bags tied with ribbon are perfect. A 4-ounce portion (about 4 pieces) makes a lovely little treat. It ships reasonably well in cool weather, but I'd avoid mailing it in the heat of summer.easy peanut butter fudge recipe

Your Fudge Questions, Answered

Why is my peanut butter marshmallow fudge too soft and won't set?
The most likely culprit is not cooking the sugar mixture to the correct temperature (234-240°F / 112-116°C). Use a candy thermometer. Undercooking leaves too much moisture. Over-stirring after adding the peanut butter can also cause the fats to separate, leading to a greasy, soft texture. Let it cool slightly and stir just until combined.
Can I use homemade marshmallow fluff instead of store-bought?
You can, but it changes the game. Homemade fluff often has a softer set and less stabilizer. Your fudge will be delicious but may be slightly less firm and have a shorter shelf life (3-4 days). For guaranteed structure, especially for gifts, stick with a reliable brand like Jet-Puffed or Marshmallow Creme.
How do I fix grainy peanut butter fudge?
Graininess comes from sugar crystals. To prevent it, ensure no sugar granules are stuck to the side of the pot during cooking. Wash them down with a wet pastry brush. Also, avoid stirring the mixture once it starts boiling until it reaches temperature. Let the fudge cool undisturbed for the full 10 minutes before adding the peanut butter and marshmallow cream.
What's the best peanut butter for this fudge?
Use a standard, shelf-stable creamy peanut butter like Jif or Skippy. The added oils and stabilizers create a smoother, more stable emulsion. Natural peanut butter (the kind you have to stir) tends to separate its oils in this recipe, leading to a greasy, inconsistent texture. Save the all-natural stuff for your toast.

So there you have it. Peanut butter marshmallow cream fudge isn't just a recipe; it's a reliable, crowd-pleasing project. It's the one I turn to when I need a guaranteed win for a bake sale, holiday plate, or just a Tuesday night treat. Grab your heavy pot and that jar of marshmallow cream. Your smoothest, creamiest batch of fudge is waiting.