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Homemade Peanut Butter Fudge

Rich, creamy peanut butter fudge made with butter, powdered sugar, and marshmallow creme for silky texture.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 64 pieces

Ingredients

  • 1 cup unsalted butter
  • 1 cup creamy peanut butter use Skippy; do not use a natural peanut butter
  • 1/2 cup Reese's peanut butter chips
  • 1 tablespoon pure vanilla extract
  • 3 1/2 cups powdered sugar measured and sifted well
  • 1/2 teaspoon kosher salt
  • 1/4 cup marshmallow creme Kraft

Instructions

  • Line an 8x8-inch pan with parchment paper or foil and set aside.
  • Place a heavy-bottomed saucepan over medium heat and add the butter, 1 cup creamy peanut butter, and 1/2 cup Reese's peanut butter chips; stir constantly until fully melted and smooth.
  • Reduce the heat to low, then stir in 1 tablespoon vanilla extract.
  • With a spatula, gradually stir in the sifted powdered sugar (3 1/2 cups) and 1/2 teaspoon kosher salt while still over low heat; keep mixing until completely smooth. If lumps remain, vigorously whisk and press the mixture against the pan bottom to smooth.
  • Stir in 1/4 cup marshmallow creme until fully incorporated and the mixture is uniform.
  • Spread the fudge evenly into the prepared pan using a spatula.
  • Chill in the refrigerator for 1 1/2 to 2 hours until firm, then lift the fudge from the pan using the parchment and cut into 64 small squares (8 cuts each direction) on a cutting board.

Equipment

  • 8x8-inch pan
  • parchment paper or foil
  • heavy-bottomed saucepan
  • Spatula
  • Whisk
  • Measuring cups and spoons
  • cutting board and knife

Notes

  • Store fudge in a covered container in the fridge for up to a week.
  • Freeze in a freezer-safe container for up to 3 months.
  • Separate layers with parchment paper.