Easy Peanut Butter Fudge

easy-pb-fudgeI’ve made many batches of this fudge recipe with milk chocolate chips, but various migraine-related issues have put an end to my chocolate-eating days. Fortunately, I’ve always loved peanut butter fudge, and this recipe offers an easy alternative to chocolate. Much to my surprise (and delight), this fudge has a much richer peanut butter flavor that you might expect to get from peanut butter chips, though I do recommend using the Reese’s brand instead of generic.

This recipe makes a smaller batch and is not quite as sweet as my previous peanut butter fudge recipe, though both are delicious. While the original recipe calls for this to be refrigerated after pouring into the lined pan, I chose to leave it at room temperature to cool completely; you could certainly refrigerate it if you like, though refrigerating fudge can dry it out.


  • 1 1/2 cups sugar
  • 2/3 cup (one 5-ounce can) evaporated milk
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1 1/2 cups Reese’s peanut butter baking chips
  • 2 cups miniature marshmallows
  • 2 teaspoons vanilla extract


Line an 8×8 baking dish with foil, extending foil over the sides.

In a medium bowl, combine peanut butter chips and marshmallows; set aside. Place vanilla in a small prep bowl; set aside.

In a medium saucepan, combine sugar, evaporated milk, butter, and salt; stirring constantly, bring to a rolling boil over medium heat and cook for 5 minutes. Note: you must continue to stir the mixture while it boils for 5 minutes; I stir with my non-dominant arm during this period so I don’t get too tired.

Remove from heat and add peanut butter chips, marshmallows, and vanilla extract. Vigorously stir until the mixture is smooth, about 3 more minutes. Pour into baking dish and allow to cool completely at room temperature before cutting.


Peanut Butter Fudge

IMG_3598There’s a scene in Julie & Julia where Simone Beck, flipping through an American cookbook, asks in her awesome French accent: “what eez marshmallow fluff?” 

“Fluff” is actually the brand of marshmallow creme made by Durkee-Mower, Inc., one of three North American companies to manufacture this confectionery concoction of corn syrup, sugar syrup, vanilla flavoring, and egg whites. Often employed in the fluffernutter sandwich alongside peanut butter, marshmallow creme is also used in baking and candy making and is a frequently-found ingredient in fudge.

This recipe is very simple, requiring just 6 ingredients that you’re likely to have on hand (except perhaps for the evaporated milk). As a Jif loyalist, I highly recommend using Jif peanut butter in this fudge; the end result is a smooth, very sweet and peanut buttery treat.


  • 8 tablespoons butter, cut into small cubes
  • 2/3 cup evaporated milk
  • 3 cups sugar
  • 1 2/3 cup peanut butter
  • 1 7-ounce jar marshmallow creme
  • 1 teaspoon vanilla extract


Line a 13 x 9 baking pan with foil and spray lightly with cooking spray. Set aside, close to your stove top, for easy access once fudge is ready to be poured.

In a large pot, combine butter, evaporated milk, and sugar and cook over medium heat, stirring constantly, until the mixture boils. Reduce heat to a simmer and continue to cook for 5 minutes, stirring constantly.

Remove from heat and add peanut butter, stirring very well to combine. Add marshmallow creme and vanilla, stirring vigorously to combine ingredients completely.

Pour into prepared pan and allow to cool completely at room temperature. Cut into small squares (trust me, this fudge is very sweet and you don’t need large pieces) and store in an airtight container at room temperature. Note: refrigerating fudge can dry it out, so refrigeration is not recommended.