1. Prep your pan: Line a 9×9 inch baking pan with aluminum foil, leaving enough overhang on two sides so you can lift the fudge out easily later. Lightly spray the foil with cooking spray or brush with butter. Don’t skip this—it makes removal so much easier.
2. Start the base: In a large, heavy-bottomed saucepan (at least 3-quart capacity), combine sugar, butter, and evaporated milk over medium heat. Stir continuously with a wooden spoon or heat-resistant spatula until the butter melts and the mixture comes to a full rolling boil—one that doesn’t stop bubbling when you stir.
3. The critical boil: Once boiling, set a timer for exactly 5 minutes and keep stirring constantly to prevent scorching. If you have a candy thermometer, clip it to the side of the pan and cook to 234-236°F (soft-ball stage)—this is more accurate than timing alone since every stove is different. The mixture will be bubbling vigorously and should coat the back of your spoon.
4. Work quickly: The moment your timer goes off or you hit temperature, remove the pan from heat immediately. Quickly stir in the marshmallow creme, peanut butter, and vanilla extract. Beat vigorously with your spoon or a hand mixer on low speed for about 2-3 minutes until completely smooth, glossy, and no streaks of marshmallow remain. Speed matters here—you’ve got a narrow window before it starts to set.
5. Pour and set: Immediately pour the mixture into your prepared pan and smooth the top with a spatula (dip it in hot water for easier spreading). Let it cool at room temperature for at least 4 hours or until completely set. Don’t refrigerate during initial setting or you’ll get condensation on top—if you can resist checking it constantly.
6. Cut and serve: Once set, lift the entire block of fudge out using the foil overhang. Place on a cutting board and cut into 1-inch squares with a sharp knife—warming your knife under hot water and wiping clean between cuts gives you the cleanest edges. Store and enjoy!

Nutrition Information (Per 1-inch square):

• Calories: 95
• Carbohydrates: 14g
• Protein: 1g
• Fat: 4g
• Fiber: 0g
• Sodium: 25mg
• Sugar: 13g

This is a special occasion treat to be enjoyed in moderation. Each piece packs serious peanut butter flavor in a small, satisfying portion.

Notes:

• A candy thermometer is your best friend. Every stove is different, so temperature is more reliable than time. Aim for 234-236°F for perfect texture.
• Don’t substitute natural peanut butter. The oils separate and create grainy, oily fudge. Use commercial brands like Jif or Skippy that don’t require stirring.
• Stir constantly during the boil. Walking away even for 30 seconds can cause scorching on the bottom, which ruins the whole batch.
• Work fast after removing from heat. You have about 2-3 minutes to get everything mixed and poured before it starts to set up.
• Evaporated milk is NOT sweetened condensed milk. Using the wrong one will ruin your fudge—check the label carefully.
• Let it set at room temperature. Refrigerating too early causes condensation that makes the top sticky and weird.

Storage Tips:

Store peanut butter fudge in an airtight container at room temperature for up to 2 weeks, layering pieces between sheets of parchment or wax paper to prevent sticking. For longer storage, refrigerate for up to 1 month—though it gets quite firm when cold, so let pieces come to room temperature for 15-20 minutes before serving for the best texture. You can freeze fudge for up to 3 months wrapped tightly in plastic wrap, then foil. Thaw overnight in the fridge before bringing to room temperature. Don’t store in humid conditions or near heat sources—fudge can get soft and sticky.

Serving Suggestions:

• Classic presentation: Cut into 1-inch squares and arrange on a decorative plate for holiday gatherings
• Gift-worthy: Package in cellophane bags tied with ribbon for homemade gifts that everyone loves
• Dessert pairing: Serve alongside coffee or hot chocolate for an indulgent treat
• Ice cream topping: Crumble over vanilla ice cream for a quick sundae upgrade

Mix It Up (Recipe Variations):

• Chocolate Swirl Peanut Butter Fudge: Melt 1/2 cup chocolate chips and drizzle over the top right after pouring, then swirl with a knife for a Reese’s-inspired look.
• Crunchy Peanut Butter Fudge: Fold in 1/2 cup chopped roasted peanuts right before pouring for added texture and crunch.
• Chocolate Chip Peanut Butter Fudge: Stir 1 cup mini chocolate chips into the mixture just before pouring for chocolatey bites throughout.
• Fluffernutter Fudge: Swirl an additional 1/2 cup marshmallow creme on top before it sets for extra marshmallow flavor.
• Salted Peanut Butter Fudge: Sprinkle flaky sea salt over the top right after pouring for a sweet-salty combination that’s absolutely addictive.

What Makes This Recipe Special:

This peanut butter fudge uses the marshmallow creme method that revolutionized home candy making by eliminating the finicky temperature control and beating technique required by traditional fudge recipes. The marshmallow creme stabilizes the sugar mixture and prevents crystallization, delivering foolproof creamy texture every time without requiring professional candy-making skills or equipment.