Start by gathering all your ingredients and tools. You’ll need granulated sugar, unsalted butter, evaporated milk, creamy peanut butter, marshmallow fluff (or marshmallow creme), vanilla extract, and optional toppings like chopped peanuts, melted chocolate, or sea salt. Line an 8x8-inch square baking pan with parchment paper, leaving a little overhang on the sides for easy removal. This will make lifting the fudge out of the pan a breeze once it’s set.

In a heavy-bottomed saucepan, combine 2 cups of granulated sugar, 1/2 cup of unsalted butter, and 1/2 cup of evaporated milk. Cook over medium heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture comes to a rolling boil. A rolling boil means the bubbles won’t stop even when you stir—it’s an important step because it ensures the sugar dissolves fully and the mixture thickens properly.

Once the mixture reaches a rolling boil, continue cooking for 4-5 minutes, stirring frequently. If you’re using a candy thermometer, cook until the mixture reaches 235°F–240°F (soft-ball stage). If you don’t have a thermometer, look for the mixture to thicken slightly and coat the back of a spoon. You can also test it by dropping a small amount into cold water—if it forms a soft ball, it’s ready.

Once the sugar mixture is ready, remove the saucepan from the heat immediately. Stir in 1 cup of creamy peanut butter, 1 jar (7 oz) of marshmallow fluff, and 1 teaspoon of vanilla extract. Mix everything together until smooth and fully combined. The peanut butter adds that signature nutty flavor, while the marshmallow fluff gives the fudge its soft, velvety texture. Stir gently but thoroughly to ensure all the ingredients are evenly distributed.

If you’re adding mix-ins like chopped peanuts or pretzels, fold them in gently at this stage. Be careful not to overmix, as you don’t want to deflate the marshmallow fluff.

Pour the mixture into your prepared baking pan and smooth the top with a spatula. If you’re adding toppings like a drizzle of melted chocolate or a sprinkle of sea salt, do so now while the fudge is still warm. This ensures the toppings adhere properly and add a decorative touch.

Let the fudge cool completely at room temperature or in the refrigerator for at least 2 hours, or until firm. Cooling allows the fudge to set evenly and prevents it from crumbling when sliced.

Once the fudge has set, lift it out of the pan using the parchment paper overhang and transfer it to a cutting board. Using a sharp knife, slice the fudge into small squares, wiping the knife clean between cuts to ensure neat edges. Each piece should be rich, creamy, and packed with peanut butter flavor—a true taste of nostalgia.

Serve the fudge as is, or wrap individual pieces in parchment paper or plastic wrap for gifting. Whether you’re enjoying it yourself or sharing it with loved ones, this peanut butter fudge is sure to bring smiles to everyone who tries it.