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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.
This recipe uses marshmallows, but if you need a recipe that uses marshmallow creme, check out our fantasy fudge recipe.
ingredient notes
- I used semi-sweet chocolate chips.
- Peanut butter – use a creamy no-stir peanut butter. Natural peanut butter that requires stirring will not give you ideal results.
- Evaporated milk – sweetened condensed milk is NOT the same thing and cannot be used in this recipe.
- Butter – unsalted or salted are fine.
- Marshmallows – use the mini if possible; it’s easier to stir.
- Sugar – pure white sugar is the way to go. Avoid Costco’s organic sugar if possible.
Here’s how to make it
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Start by buttering the dish that you are going to use. 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.
Add the butter to a large saucepan, and heat it over medium-low heat until it is fully melted. Add the evaporated milk and sugar and stir frequently, allowing the sugar to fully dissolve (~5-10 minutes).
Pro tip: do not let the mixture come to a boil before the sugar has been dissolved. This will result in crunchy/grainy fudge.
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. If you’re using a candy thermometer, the fudge should reach 235˚F/113˚C.
Remove the saucepan from heat and add the chocolate chips and marshmallows. Stir until it is completely combined and smooth (~2 minutes). Add in the vanilla extract and stir until completely smooth (~1 minute).
Pro tip: the vanilla extract may cause the surface of the fudge to “break” for a bit and become segmented. That’s normal, and some gentle stirring will bring it all back to a smooth consistency.
Pour the hot fudge into the buttered dish and smooth to distribute evenly around the pan. Let that beautiful fudge cool for 5-10 minutes, and then drop spoonfuls of the warmed peanut butter around the top of it.
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.
Prevent your screen from going dark
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
- 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.
Serving: 2piecesCalories: 204kcalCarbohydrates: 31gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 14mgSodium: 47mgPotassium: 75mgFiber: 0gSugar: 28gVitamin A: 160IUVitamin C: 0.1mgCalcium: 22mgIron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
