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Peanutty Peanut Butter Fudge

This Peanutty Peanut Butter Fudge is topped with salted peanuts and drizzled with warm chocolate for the crowning touch. It’s far too delicious to make only at the holidays although it will make a stellar addition to your holiday goodies. Make this fudge and give it as a homemade gift for friends, family and neighbors year-round.

easy chocolate drizzled peanut butter fudge

Easy Peanutty Peanut Butter Fudge Recipe

Like many of you, fudge is a holiday tradition at our house. This creamy peanut butter fudge is a must make. Hands down. For years, I made simple peanut butter fudge with no complaints. Just to switch things up a little, and add a little salty to our sweet, I started adding sea salted peanuts to the top. We loved it, and now I never make it without them. It’s extremely difficult for me pass up an opportunity to drizzle anything with chocolate, and this fudge is no exception. This recipe works perfectly when enjoyed as a basic peanut butter fudge, or topped with all of the extras. Either way, you can’t lose.

Peanutty Peanut Butter Fudge

How to Make the Best Peanut Butter Fudge Recipe

  • Ingredients you’ll need to make homemade Peanut Butter Fudge: Granulated sugar, evaporated milk, peanut butter, chopped peanuts, mini marshmallows, butter, salt, vanilla extract, plus semi sweet chocolate chips and heavy cream to make the chocolate drizzle on top.
  • Kitchen tools you’ll need: 3 or 4 quart heavy bottomed saucepan, measuring cups and spoons, 8 x 8 inch non stick baking pan, nut chopper or sharp knife and chopping board, heat safe rubber silicone spatula or spoon for stirring and small microwave safe bowl.
  • This fudge is like old fashioned seven minute fudge in that you watch the time it cooks rather than use a candy thermometer. If you have a kitchen timer you can use it or set the timer on your microwave for accuracy. A few seconds either way won’t make a huge difference.
  • Use a quality peanut butter to make this chocolate drizzled fudge. I use Jif peanut butter for this recipe.
  • I recommend using creamy peanut butter for this recipe. The addition of chopped peanuts will add texture.
  • It’s important when making fudge to work quickly as it sets up almost immediately. Have nearby a glass of boiling hot water to dip an offset spatula into if needed, to spread it smoothly. Dry it off with a lint free cloth and the heat will help spread until the fudge is even in the pan.
  • Can you freeze fudge? Yes, you can! Cool the fudge completely then package in an airtight container. Store frozen for up to 2 months. Thaw in the refrigerator prior to serving.
  • Store Peanut Butter Fudge chilled in an airtight container at room temperature or chilled for up to one week.
Peanutty Peanut Butter Fudge

More Homemade Fudge Recipes to Make

Fudge should be a part of your handheld desserts menu year-round. For more inspiration you may like to try these recipes, too.

Peanutty Peanut Butter Fudge

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Peanutty Peanut Butter Fudge

Prep Time10 minutes
Cook Time7 minutes
Cooling time2 hours
Total Time2 hours 17 minutes
Course: Dessert
Cuisine: American
Keyword: easy-fudge-recipes, peanutty-peanut-butter-fudge
Servings: 36 [1] inch pieces
Calories: 147kcal
Author: Melissa Sperka


  • 2 1/4 cups granulated sugar
  • 1 5-oz can evaporated milk
  • 3 cups miniature marshmallows
  • 1 cup smooth peanut butter
  • 2 Tbsp butter
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/2 cup salted cocktail peanuts roughly chopped
  • 1/2 cup semi sweet chocolate chips
  • 1-2 Tbsp heavy cream


  • Butter a square 8 x 8 dish liberally with butter and set aside.
  • In a heavy bottomed saucepan melt the butter with the sugar and evaporated milk. Bring to a boil then lower the heat and allow to continue to boil on medium-low for 7 minutes stirring constantly, or until soft ball stage. (235-240°F on a candy thermometer)
  • After 7 minutes add the marshmallows, peanut butter, salt and vanilla. Remove from the heat. Stir vigorously until the marshmallows have melted and completely incorporated. Work quickly.
  • Pour into the buttered dish and quickly smooth the top with the back of the spoon or an offset spatula.
  • Sprinkle the chopped peanuts on top pressing gently into the fudge.
  • Let the fudge cool completely. Place into the fridge to speed up this process.
  • To prepare chocolate drizzle: Melt 1/2 cup of semi-sweet chocolate chips with 2 Tbsp cream in the microwave in 20 second increments stopping to stir each time. Repeat until smooth and thin enough to drizzle. 
  • Cut fudge into squares, then drizzle with melted chocolate. Refrigerate until  chocolate hardens. 
  • Store in an airtight container.


If you place this fudge into the refrigerator to harden, allow it to sit on the counter for 15-20 minutes before attempting to cut into squares.


Serving: 1serving | Calories: 147kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 77mg | Potassium: 78mg | Fiber: 1g | Sugar: 16g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. I love this recipe and make it often for my husband! I just made it substituting cookie butter for peanut butter and OH MY WORD! I sprinkled it with Maldon sea salt while it was cooling to temper the sweetness. Thank you for such a great recipe!

  2. Hi Kari, I’m with you on the love of fudge. I also enjoy peppermint fudge,it’s such a treat. Thanks so much for your sweet comments, I appreciate your visits.

  3. One of my BIGGEST weakness during Christmas time is Fudge. My SIL has her system down and makes some great fudge. I got her to make Peppermint white chocolate this last year. We’ll have to give this a try. Thanks a Bunch Melissa.
    A new big fan,

  4. I’m happy you like this fudge. I have made it numerous times through the years, and never cooked it for that length of time. Nor have I ever made it using a candy thermometer. It turns out perfect every time. However, each cook needs to be mindful, there are always variables in particular if you choose to make a double batch. I really recommend that you make this fudge in single batches and not double-up as you did. Doubling a recipe and expecting it to cook in the same amount of time won’t work. A heavy bottomed pot is a must as well. It holds the heat much better. If you use a thin bottomed pot, adjustments may have to be made just as you describe. The key here, I think is to make it in single batches.

  5. I just made a double recipe to give as teacher’s gifts. It is creamy, peanut butter greatness! However, timing the cooking process to 7 minutes exact is a recipe for failure…atleast here in my kitchen. After seven mins my candy thermometer had only reached 200 degrees. I ended up cooking and stirring for almost 25 minutes. It turned out perfect but I would not make fudge without a candy thermometer. I think the type of pot you use makes a big difference. Thanks for a wonderful recipe!

  6. Yes, this fudge is creamy. The reason primarily that I like the marshmallows, is they melt a bit slower. If you’re a fudge maker, you know how quickly it begins to set-up making this a great advantage. It probably doesn’t have that much effect on taste or texture.

  7. Oh my goodness, that is all I’m saying!! “Holy deliciousness Batman”!! Will be making these for my daughter’s birthday for sure. How easy and perfect for her “autumn” theme! ♥

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