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A Simple Peanut Butter Fudge Recipe From Grandma

Make this smooth, rich, and simple Peanut Butter Fudge Recipe for your Christmas candy/cookie tray. Ask your family to join you and start a tradition.

peanut butter fudge

We are so thankful…

My daughter-in-law, Susie, found her way to Texas from the Midwest just like I did.

Our recipe boxes have several recipes in common. This smooth, creamy and mellow Peanut Butter Fudge for one. Homemade egg noodles cooked in chicken broth is another. Both our grandmas made these.  And both of us enjoy sharing them with our Texas family and friends.

Susie holding peanut butter fudge

A fond memory…

Susie was sick one day while staying with her grandmother when her parents were out of town. So sick, in fact, she couldn’t make it to school. But apparently not so ill that she couldn’t lick the fudge pan clean. It was a fun day she still remembers fondly.

Are you a smooth or crunchy peanut butter fan?

No matter. You can use either in this simple recipe

peanut butter fudge on a tray

If you enjoyed this recipe, it would help others and me if you gave it a five-star rating inside the recipe card below. 🤩 No comment required. Thank you.

Hope to see you again soon!

p.s. Questions or suggestions? Please email me: Paula at

Yield: 1 8 x8 inch pan

Peanut Butter Fudge

Peanut Butter Fudge

Smooth and rich peanut butter candy using marshmallow creme

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 2 cups sugar
  • 1 cup milk
  • 1 1/2 cups creamy peanut butter (we also like crunchy)
  • 2 cups marshmallow creme
  • 1 teaspoon vanilla


  1. Cook sugar and milk in a large saucepan to soft ball. Take off heat.
  2. Working quickly, add peanut butter, marshmallow creme, and vanilla to the sugar/milk mixture in the large saucepan. Mix well.
  3. Pour into a buttered 8x8 square baking dish and let cool.
  4. Cut into squares and store in tins to keep fresh.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 233Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 112mgCarbohydrates: 34gFiber: 1gSugar: 27gProtein: 5g

Did you make this recipe?

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Mj Baxter

Monday 18th of March 2013

my Great Aunt used to make this same recipe with 40 large marshmallows instead of the marshmallow cream. The candy was good.. but I always remember counting out the 40 marshmallows.. such a simple memory. Thank you for reminding me. :)


Friday 10th of December 2010

Paula, A friend of mine just asked me if I have a peanut butter fudge recipe and I told her I didn't, but I Googled "peanut butter fudge" and yours is one of the top ones for blogs with a recipe. I sent her the link and she's excited to try it and said it sounds like a recipe she used to have, but has lost. I'll have to let you know if she tells me about the results. I do like that it has mallow creme.


Monday 9th of August 2010

How long does it take for the suger and milk to form a ball and what temperature is the stove on? Thanks!


Tuesday 10th of August 2010

Liz, I asked my daughter-in-law who makes this recipe. Here is her answer. Hope it helps.

Hmmm....this is where it's kind of tricky to answer, because I usually just go by how it looks, etc. As for the length of time for the sugar & milk to form a "soft ball", I would say that the candy thermometer raises in temperature really fast at first, but then creeps up more slowly the closer you get to the "soft ball" stage. Most of the time my candy thermometer will stay at the almost soft ball stage (just a few degrees away) for 10 minutes or so, then will all of a sudden move to "soft ball." If someone is making this recipe for the first time the most common mistake is taking the pan off the stove too soon before it gets to "soft ball." Sometimes even after the temperature gets to "soft ball" I wait about 5-10 seconds to take the pan off the stove just to make sure the ingredients really got to temperature. So not sure on the exact time frame all of this occurs...probably depends on too many factors (stove type, pan type, temperature of stove, etc). I just know that I usually can make an entire recipe in no longer than 30 minutes from start to finish.

As for the temperature of the stove, I usually start out on med-high heat while I'm mixing all of the ingredients together to boiling. Then when it starts to boil, I decrease the temperture to medium for most of the time until it reaches "soft ball."

Kind of hard to explain, but hope this helps clarify. It's one of those homemade recipes that I just know it when I see it.


Wednesday 23rd of December 2009

This is one of my favorites. Allen loves it, too. I made some a couple of days ago. Hope you have a Merry Christmas!


Tuesday 22nd of December 2009

I have never tried peanut butter fudge. I should because it seems fantastic! Thanks for sharing :)

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