Simple Homemade Peanut Butter Fudge

A Sweet Start

Let’s make some fudge. First, grab your pan. Grease it well with butter. This keeps our fudge from sticking. I love the smell of butter in a pan.

It makes the kitchen feel cozy. This first step is simple. But it matters. A little prep work makes everything easier later on. Don’t you agree?

The Bubbling Pot

Now, we cook the sugar, milk, and butter. Stir it often as it heats up. You have to watch it closely. It can bubble over fast!

I once got distracted by a squirrel outside my window. My pot almost boiled over. I still laugh at that. Cooking teaches you to pay attention. It is a good lesson for life, too. What is the funniest thing that has distracted you in the kitchen?

The Magic Moment

When the mixture boils, you cook it for five minutes. You must stir the whole time. Your arm might get a little tired. I do not mind.

This is where the magic happens. The sugar changes into something new. Fun fact: This stage is called the soft-ball stage. That is because a bit of the mix will form a soft ball in cold water.

Stirring in the Goodness

Take the pot off the heat. Now, add the peanut butter, chips, and marshmallow creme. Stir it all fast! It will look like a wonderful, creamy mess.

Doesn’t that smell amazing? All that peanut butter goodness mixing together. This part always makes me happy. If you like a little crunch, toss in some salted peanuts. It makes the fudge extra special.

The Hardest Part

Pour your fudge into the greased pan. Spread it out smooth. Now, you must wait for it to cool. This is the hardest part, I think.

Waiting teaches us patience. A sweet treat is worth the wait. Do you find it hard to wait for desserts to be ready? I know I do.

A Little Story for You

My grandson once tried to cut the fudge while it was warm. It made a gooey, delicious mess. We ate it with spoons. It was a happy accident.

That is my favorite part of cooking. It does not have to be perfect. The best memories often come from the little mistakes. Have you ever had a happy kitchen accident?

Ingredients:

Ingredient	Amount	Notes
Granulated Sugar	3 cups
Evaporated Milk	1 (5-ounce) can (about 2/3 cup)
Unsalted Butter	3/4 cup (12 tablespoons)
Peanut Butter	1/3 cup	creamy or crunchy
Peanut Butter Chips	1 (10-ounce) package
Marshmallow Creme	1 (7-ounce) jar
Salted Peanuts	1/4 cup	optional

My Simple Homemade Peanut Butter Fudge

I have made this fudge for years. It reminds me of my own grandma’s kitchen. The smell is so sweet and warm. It fills up the whole house. Everyone gathers when they smell it cooking. I still laugh at how fast it disappears.

Making candy can feel a little scary. But this recipe is a good friend. It is simple and always kind to me. You just need to pay close attention. Let’s make some happy memories together, shall we?

• Step 1: First, get your pan ready. I use an old 8×8-inch dish. Grease it well with butter. This little step is so important. It means your fudge will pop right out later. I once forgot this step. What a sticky mess that was!
• Step 2: Now, mix the sugar, evaporated milk, and butter. Use a heavy pot for this. It keeps the heat even. Bring it all to a boil. You must stir it often. I like to think about my day while I stir. (My hard-learned tip: Stir constantly so nothing burns on the bottom!).
• Step 3: Once it boils, cook for 5 more minutes. Keep stirring! A candy thermometer should read 235°F. This is called the soft-ball stage. Don’t you love that name? It sounds so cozy. Do you know why it’s called the soft-ball stage? Share below!
• Step 4: Take the pot off the heat. Now for the fun part! Add the peanut butter, chips, and marshmallow creme. Stir everything fast until it’s super smooth. This is the best arm workout. Doesn’t that smell amazing? If you like nuts, stir them in now.
• Step 5: Quickly pour your fudge into the greased pan. Spread it out nicely. The hardest part is waiting for it to cool. Do not cut it while it’s warm. It needs to set properly. Then you can cut it into perfect little squares.

Cook Time: 15 minutes
Total Time: 1 hour 15 minutes (plus cooling)
Yield: 36 pieces
Category: Dessert, Candy

Three Fun Twists on My Fudge

This recipe is like a blank canvas. You can paint it with so many flavors. I love to play with it sometimes. It makes each batch a new little surprise. Here are a few ideas I’ve tried.

• Chocolate Swirl: Drop spoonfuls of melted chocolate on top. Then swirl it with a knife. It looks so pretty.
• Pretzel Crunch: Mix in crushed salty pretzels. The sweet and salty mix is just wonderful.
• Cookie Dough Dream: Add mini chocolate chips. It will taste like peanut butter cookie dough.

Which one would you try first? Comment below!

Serving Your Sweet Creation

This fudge is wonderful all on its own. But you can make it extra special. I like to put a piece on a small plate. It feels more like a treat that way. Here is how I like to serve it.

For a party, stack a few pieces on a cake stand. You could sprinkle a few extra peanuts on top. It looks so fancy. A cold glass of milk is its best friend. Or a hot cup of coffee for the grown-ups.

For a fun drink, try a cold glass of chocolate milk. The grown-ups might like a sweet cream liqueur. It sips so nicely with the fudge. Which would you choose tonight?

Keeping Your Fudge Fresh

This fudge stays fresh for up to two weeks. Just keep it in a sealed container. You can also freeze it for three months. Wrap pieces tightly in plastic wrap first.

I once left a batch out overnight. The summer air made it sticky and soft. Now I always put it away right after it cools. This little habit keeps your treats perfect.

Storing food well saves money and time. You can make a double batch for later. This matters because a ready-made sweet treat is a happy surprise. Have you ever tried storing it this way? Share below!

Fudge Troubles and Easy Fixes

Is your fudge too soft or grainy? This happens if you do not boil it long enough. A candy thermometer is your best friend here. It tells you the perfect temperature.

I remember when my first fudge was like soup. I was too impatient to wait. Getting the temperature right matters for that smooth, melt-in-your-mouth feel. It builds your cooking confidence.

If your fudge is hard, you cooked it too long. Another issue is not stirring enough after adding peanut butter. Stirring fast makes it creamy and lovely. Good flavor comes from good texture. Which of these problems have you run into before?

Your Fudge Questions Answered

Q: Is this fudge gluten-free?
A: Yes, these ingredients have no gluten. Always check your specific product labels to be sure.

Q: Can I make it ahead?
A: Absolutely! It is a great make-ahead dessert. It keeps very well as we discussed.

Q: What can I use instead of peanut butter chips?
A: You can use more marshmallow creme or chocolate chips. The texture will be a little different but still tasty.

Q: Can I double the recipe?
A: Yes, use a much bigger pot. A heavy-bottomed saucepan helps prevent burning.

Q: Are the peanuts necessary?
A: No, they are optional. They just add a nice little crunch. Fun fact: Fudge became popular in women’s colleges in the late 1800s! Which tip will you try first?

Share Your Sweet Creation

I hope you love making this fudge. It is a simple joy to share with family. Your kitchen will smell wonderful.

I would love to see your beautiful results. It makes me so happy to see your cooking. Have you tried this recipe? Tag us on Pinterest! You can find me at Olivia’s Kitchen.

Thank you for spending time with me today. I hope you have a sweet day.

Happy cooking!

—Olivia Hartwell.