Creamy Peanut Butter Fudge

This is the peanut butter fudge recipe that won’t betray you. Old-school peanut butter fudge is notorious for going grainy when the sugar crystallizes wrong, but the marshmallow cream in this version acts as a stabilizer and keeps every batch silky smooth. Even first-time fudge makers can pull this off.

A full pound of peanut butter per recipe is on the heavy end of typical fudge ratios, which is exactly why these squares deliver such intense peanut butter flavor. The marshmallow cream (a half pound, roughly one large jar) adds the cushiony texture and prevents the dreaded sugar crystallization that ruins so many homemade fudges.

The critical step is the soft ball stage. The sugar, evaporated milk, and salt need to cook to roughly 235°F (113°C), the point where a drop of syrup forms a soft ball when dropped into cold water. Pull too early and the fudge stays soupy. Cook too long and it sets up rock-hard. A candy thermometer is the cheapest insurance you can buy for this recipe.

Work fast once you remove the syrup from heat. Stir in the peanut butter, marshmallow cream, butter, and vanilla until smooth, then pour into the pan immediately. Fudge sets up faster than you’d expect once it starts cooling.

Pro Tips

• Use creamy peanut butter, not natural; natural peanut butter has too much oil and the fudge won’t set up properly.
• Line the pan with parchment paper hanging over the sides for easy lifting; sticky fudge clings to bare metal pans like cement.
• Test soft ball stage manually if you don’t have a candy thermometer; drop a spoonful of syrup into cold water and feel for a pliable ball.
• Store in an airtight container in a cool place; humidity makes fudge sweat and softens the texture.

Variations

• Stir in 1 cup of chopped salted peanuts before pouring into the pan for crunch in every bite.
• Drizzle melted dark chocolate over the cooled fudge for chocolate-peanut-butter perfection.
• Sub crunchy peanut butter for half the creamy peanut butter to add some textural contrast.