Peanut Butter Fudge Recipe With White Sugar: Smooth and Sweet Homemade Treat

This peanut butter fudge delivers smooth, melt-in-your-mouth sweetness using just white sugar and a handful of pantry staples. No candy thermometer or complicated techniques required.

I developed this recipe after years of testing variations, focusing on the perfect balance of creamy peanut butter and sweet white sugar. The result is a homemade treat that’s rich without being overly sweet.

The process is straightforward: mix, heat, pour, and chill. In under 15 minutes of active time, you’ll have a batch ready to set in the fridge.

Once cooled, you’ll have perfectly set fudge with a velvety texture that cuts cleanly into squares. Ideal for gifting or satisfying a sweet tooth.

Ingredients for Peanut Butter Fudge Recipe with White Sugar

Seven simple ingredients deliver that velvety, melt-in-your-mouth peanut butter fudge you crave.

The peanut butter is non-negotiable here. Jif or Skippy creamy work perfectly—avoid natural styles that separate (they mess with the texture). I always grab Domino or C&H for the white sugar since they dissolve cleanly. The butter needs to be unsalted so you control the salt level yourself. Land O’Lakes is my go-to, but any store brand works in a pinch.

No marshmallow fluff? Mini marshmallows at 10 oz melted down do the trick. Want it richer? Swap whole milk for evaporated milk. Out of vanilla extract? Vanilla bean paste adds a nice depth (use half the amount). The sugar quantity might seem high, but it’s what gives that perfect set—don’t skimp or the fudge won’t firm up right.

This keeps beautifully in an airtight container. 2 weeks at room temp (if it lasts that long), 3 months frozen. Cut into squares once fully set—clean knife between cuts for those perfect edges. Ideal for gifting (just line a tin with parchment).

Step-by-Step Instructions for Peanut Butter Fudge

Here’s the method. Straightforward, tested, works every time.

Step 1: Combine Sugar, Milk, and Butter

In a heavy-bottomed saucepan, combine the 3 cups Granulated White Sugar, 0.666 cup Whole Milk, and 0.5 cup Unsalted Butter. The sugar should be fine grain for the smoothest texture. I always use a saucepan with a light-colored bottom—it helps you see the color changes clearly.

Cook over medium heat, stirring constantly with a wooden spoon until the mixture comes to a full rolling boil. You’ll notice the edges start to bubble first, then the entire surface will be covered with vigorous bubbles. This usually takes 8-10 minutes. Don’t be tempted to turn up the heat—slow, steady cooking prevents scorching.

Step 2: Boil to Soft Ball Stage

Once boiling, stop stirring and let the mixture cook undisturbed. Insert a candy thermometer and continue cooking until the temperature reaches 234-240°F (soft ball stage). If you don’t have a thermometer, test by dropping a small amount of syrup into cold water—it should form a soft ball that flattens when removed from the water.

This stage is crucial for the perfect fudge texture. The syrup will become slightly thicker and more transparent as it approaches temperature. Watch carefully as it can quickly go from perfect to overcooked. Remove from heat immediately when it reaches temperature.

Step 3: Add Peanut Butter and Marshmallow Fluff

Off the heat, quickly stir in the 1.5 cups Creamy Peanut Butter and 1 cup Marshmallow Fluff. The peanut butter should be smooth, no-stir variety for easiest incorporation. Stir vigorously until both are completely melted and the mixture is smooth.

This step transforms the sugar syrup into a rich, creamy base. The mixture will be thick and glossy. If it seems too thick to stir, return the pan to low heat for 30 seconds while continuing to stir, but don’t let it come back to a boil.

Step 4: Finish with Vanilla and Salt

Stir in the 2 tsp Vanilla Extract and 0.25 tsp Sea Salt. Use pure vanilla extract for the best flavor. The sea salt should be fine grain to distribute evenly. Mix well for 1 minute until fully incorporated and the fudge begins to lose its gloss.

You’ll notice the mixture thicken significantly as it cools. This is the fudge starting to set. The vanilla adds depth while the salt balances the sweetness perfectly. Don’t skip the salt—it enhances all the flavors.

Step 5: Set and Cut the Fudge

Pour the fudge into a greased 8×8-inch baking dish. Smooth the top with a spatula. Let it cool at room temperature for 2 hours until completely set. Don’t be tempted to refrigerate it—this can make the fudge grainy.

Once fully set, cut into 1-inch squares with a sharp knife. For clean cuts, dip the knife in hot water between each cut. The fudge should be firm but still slightly yielding, with a smooth, creamy texture that melts in your mouth. Store in an airtight container at room temperature for up to 2 weeks.

Serving Suggestions for Leftovers

Holiday Gift Boxes

Line a decorative tin with parchment paper and arrange 1-inch squares in a single layer. I love using vintage-style tins from World Market for that special touch. Add a ribbon and a handwritten note for a heartfelt homemade gift. ✨

Dessert Charcuterie

Create a sweet spread with this fudge as the star. Add chocolate-covered pretzels, dried apricots, and salted nuts for contrast. The salty-sweet combo is always a hit at Sunday family dinners.

Ice Cream Topping

Warm 2-3 squares in the microwave for 10-15 seconds until slightly soft. Drizzle over vanilla ice cream for a peanut butter fudge sundae. I use Breyers Natural Vanilla for the creamiest result.

Cookie Sandwiches

Sandwich a small square between two peanut butter cookies for an indulgent treat. Press gently so the fudge oozes slightly at the edges. These are perfect for packing in lunchboxes.

Coffee Pairing

A square of this fudge pairs beautifully with a cup of dark roast coffee. The bitterness cuts through the sweetness perfectly. I recommend Starbucks French Roast for a bold contrast. 💛

Party Platter

Cut into smaller ½-inch squares for bite-sized portions on a dessert platter. Arrange with other homemade candies like chocolate truffles and toffee. Guests love the variety.

Frequently Asked Questions