This Quick and Easy Peanut Butter Fudge recipe is easy and forgiving! No candy thermometer is needed to make this creamy fudge that is sure to become a family favorite!

Fudge is a candy that sometimes has a reputation for being difficult to make. Not this Easy Peanut Butter Fudge!

You don’t even need a candy thermometer to make it!

If you happen to not boil it quite long enough, it’ll still set up. It’ll just be a little softer.

Boil it a minute too long? It’ll still taste great! It will just be a little drier.

This is my kind of fudge! In fact, it only takes about 30 minutes to make.

Leave it plain or top with festive sprinkles or chopped peanuts to give it a bit of color and texture. Either way, it’ll be a hit!

This fudge is also great for gifting around the holidays. Not just because it’s easy, but you can make it ahead of time!

Since you can make it up to two weeks ahead of when you need it, it’s a great option when life gets busy and you want to make as many things ahead of time as possible.

The hardest part about making this fudge is waiting for it to cool so you can cut it into pieces and dig in!

How to Make Creamy Peanut Butter Fudge

Start by lining an 8×8 inch or 9×9 inch baking dish with aluminum foil. Lightly butter the bottom and side of foil.

Please don’t skip this step. You will find yourself frustrated as you attempt to dig the fudge out of the pan.

In a large saucepan, combine sugar and evaporated milk. Add in butter. Cook over medium heat until sugar dissolves. Make sure to stir mixture occasionally to prevent scorching.

Bring mixture to a boil, stirring constantly. Boil for 7 minutes.

Remove from heat, and stir in marshmallow creme, vanilla candy coating, and peanut butter until melted and smooth. Stir in vanilla extract until combined.

Pour fudge into prepared baking dish. Smooth with a spatula. If desired, top with chopped peanuts or sprinkles. Press toppings into fudge.

Cover, and refrigerate for 2 hours or until cooled and set. Remove foil sling from baking dish, and cut fudge into pieces.

This fudge will stay freshest if covered and refrigerated for up to two weeks.

Tips for Making Quick and Easy Peanut Butter Fudge

Make sure you line the pan with aluminum foil, and butter the edges and sides. It’s tempting to skip this step. However, you will find that it is much easier to remove the fudge and cut it into pieces if it’s on the foil.
It is important to constantly stir the fudge while it’s boiling. You don’t want to end up with little brown bits in your fudge from it scorching on the bottom of your pan!
If want to top your fudge with chopped peanuts or sprinkles, make sure to press down the topping into the fudge while the fudge is still warm to help it stick.
This fudge will stay the freshest tightly covered in the refrigerator.

Love fudge? More easy fudge recipes to try!

Creamy Peanut Butter Fudge

Name: Creamy Peanut Butter Fudge
Prep time: 30 min
Total time: 2 h 30 min
Yield: 48
Ingredients: 2 1/2 Cups sugar; 2/3 Cup evaporated milk; 1/2 Cup butter; 7 ounce jar of marshmallow creme; 6 ounces vanilla candy coating (also known as almond bark or candy melts), chopped; 2/3 Cup creamy peanut butter; 1 teaspoon vanilla extract; optional chopped peanuts or sprinkles

Yield: 48 pieces

Prep Time: 30 minutes

Refrigeration Time: 2 hours

Total Time: 2 hours 30 minutes

This Quick and Easy Peanut Butter Fudge recipe is easy and forgiving! No candy thermometer is needed to make this creamy fudge that is sure to become a family favorite!

Ingredients

2 1/2 Cups sugar
2/3 Cup evaporated milk
1/2 Cup butter
7 ounce jar of marshmallow creme
6 ounces vanilla candy coating (also known as almond bark or candy melts), chopped
2/3 Cup creamy peanut butter
1 teaspoon vanilla extract
optional chopped peanuts or sprinkles

Instructions

Line an 8x8 inch or 9x9 inch baking dish with aluminum foil, butter the bottom and sides. (Fudge pictured was made in an 8x8 inch baking dish.)
In a large saucepan, stir together sugar and evaporated milk. Add in butter. Cook over medium heat until sugar dissolves. Stir occasionally to prevent scorching.
Stirring constantly, bring mixture to a full boil and boil for 6 minutes.
Remove from heat, and stir in marshmallow creme, vanilla candy coating, and peanut butter until melted and smooth. Stir in vanilla extract until well-combined.
Pour fudge into prepared baking dish. Spread with a spatula to smooth the top.
Sprinkle with chopped peanuts or sprinkles, if desired. Press topping into the fudge.
Cover, and refrigerate for 2 hours or until cool and set. Cut into pieces.
Store in an airtight container in the refrigerator for up to 2 weeks.

Nutrition Information:

Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 108Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 40mgCarbohydrates: 16gFiber: 0gSugar: 14gProtein: 1g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.