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This Chocolate Peanut Butter Fudge recipe is easy to make in under 20 minutes! You’ll love this easy chocolate fudge recipe made from scratch with rich chocolate, creamy peanut butter, and marshmallows.
This chocolate peanut butter fudge is everything! It’s super smooth, very creamy, and combines two of the greatest ingredient pairings in the history of the world – chocolate and peanut butter.
You’re going to LOVE it.
Reader Review
“This recipe is a TASTY winner.
I added this to my cookie platter for the holiday season to round it out and it was the PERFECT addition. I myself am not a huge fudge fan (read: hater) so this was my first foray into making fudge. Naturally, as any good baker/cook, I tried the fruits of my labor and ended up eating more than I care to admit. It’s so delicious that I made it twice in less than a week.
Do I now fancy myself a confectioner? Perhaps. Have Sarah’s recipes ever been led me astray? Never. Should you make this today? Yes. The answer is yes.”
Allison
This recipe uses marshmallows, but if you need a recipe that uses marshmallow creme, check out our fantasy fudge recipe.
Use a butter knife or chopstick and make swirls in the fudge until it looks like you’re a fancy pants candy maker. And if you don’t knock it out of the park, call it “artisanal” or “rustic” peanut butter fudge.
For best results, allow it to set (~45 minutes) before cutting. For the cleanest cuts, let it sit a few hours in the fridge AFTER it has fully cooled.
Pro Tips
- If you don’t let the sugar fully dissolve in step 3, you may end up with grainy or gritty fudge.
- If the fudge was not cooked at a rolling point for long enough (4 minutes), and didn’t reach 235˚F/113˚C (softball stage on a candy thermometer), the fudge will not set correctly and will stay soft, no matter how long you allow it to set up.
- Warmer kitchens or climates may impact the cooling/setting time.
- I have used Costco’s organic sugar for years to make this fudge. But in the fall of 2022, they changed something, and the sugar will no longer dissolve completely in this recipe. After four ruined batches, I can no longer recommend Costco’s organic sugar for this recipe.
- This fudge recipe only uses half of a can of evaporated milk. You can store it for a few days in the fridge to make more fudge (yay!) or add it to a batch of homemade smoked gouda mac and cheese.
Chocolate Peanut Butter Fudge
Equipment
Ingredients
- 3/4 cup unsalted butter {1 1/2 sticks}
- 6 oz evaporated milk {half of a can}
- 3 cups sugar {see notes below if using Costco's organic sugar}
- 1 2/3 cup semi-sweet chocolate chips
- 10 oz mini marshmallows {or 7 oz of marshmallow creme/fluff}
- 1 tsp pure vanilla extract
- 2/3 cup creamy peanut butter, warmed {do not use "natural". Look for "no stir"}
Instructions
- Butter a 9×13 glass baking dish. Set aside.
- Melt butter in a large saucepan over low heat.3/4 cup unsalted butter
- Add evaporated milk and sugar and stir frequently, allowing the sugar to fully dissolve (~5 minutes).6 oz evaporated milk, 3 cups sugar
- Once the sugar has fully dissolved, increase the temperature to medium and allow the fudge to reach a rolling boil. Stir constantly for 4 minutes.
- Remove from heat and add chocolate chips and marshmallows (or marshmallow cream/fluff). Stir until completely combined and smooth (~2 minutes).1 2/3 cup semi-sweet chocolate chips, 10 oz mini marshmallows
- Add vanilla extract. Stir until completely smooth (~1 minute).1 tsp pure vanilla extract
- Pour into the buttered dish and smooth to distribute evenly around the pan. Let it cool for 5-10 minutes.
- Warm the creamy peanut butter and drop it in spoonfuls on top of the chocolate.2/3 cup creamy peanut butter, warmed
- Take a butter knife, chopstick, or a skewer and swirl the peanut butter layer around until there are swirls in the fudge.
- Allow it to set (~45-90 minutes) before cutting. Store in an air-tight container at room temperature
Notes
- If you like thinner fudge, choose a 9×13 baking dish. If you love thick cubes of fudge, an 8×8 dish is the way to go.
- I microwaved the peanut butter in 15 second increments for a total of 45 seconds.
- Store fully cooled fudge covered at room temperature for up to three weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I do not get along with my candy thermometer and avoid fudge recipes that call for one. So I was a little worried since this recipe says to boil it for a very specific four minutes.
It turned out GREAT! My only problem was my technique when it came to the peanut butter swirl. Mine is more like a blotchy layer. I think I warmed the peanut butter up too much. But the fudge looks fine when it is cut up and on a tray, and more importantly, it is DELICIOUS. And it makes a lot of fudge, too. I saved half of it to put out on New Year’s Day (so, tomorrow) when the kids come over for our big holiday dinner. (Yes. We do ours on New Year’s Day. It makes Christmas Day much more enjoyable if we are not in the kitchen for most of it)
Hopefully next time I make this fudge, my swirling technique will have improved. That is on me, not the recipe.
Ange, I’m giggling picturing you fighting with your candy thermometer in the kitchen like it is a toddler.
Regardless, I’m glad this one was a hit for you, and hope you get more chances in the future to practice your swirling technique!
This recipe is a TASTY winner.
I added this to my cookie platter for the holiday season to round it out and it was the PERFECT addition. I myself am not a huge fudge fan (read: hater) so this was my first foray into making fudge. Naturally, as any good baker/cook, I tried the fruits of my labor and ended up eating more than I care to admit. It’s so delicious that I made it twice in less than a week.
Do I now fancy myself a confectioner? Perhaps. Have Sarah’s recipes ever been led me astray? Never. Should you make this today? Yes. The answer is yes.
Allison, I gotta say, “not a huge fudge fan” is a sentence I never thought I would read in my lifetime! 🙂 But, I’m glad this recipe won you over. Most of the time I am saying that to people who tried a Brussels sprouts recipe or something. Ha!
Thank you, as always, for taking the time to leave a review.
I tried this yesterday and it was so yummy. I love the peanut butter with the chocolate flavor. It didn’t feel heavy and I could have eaten the whole pan…I’m not kidding 🤣 I will definitely request this at all Holidays.
I’m so glad you enjoyed it, Erica! Merry Christmas.