Peanut Butter M&M Fudge

"THE most intense peanut butter flavor and creamy texture. Ever the crowd pleaser. I've been getting requests for this delectable confection for 30 years! This is my adaptation of an old mail-in brand name recipe."
photo by N N N photo by N N N
photo by N N N
photo by N N N photo by N N N
Ready In:
1 8" square pan




  • Carefully line an 8" square baking pan with parchment paper. Fold the corners carefully and tape the sides if necessary. Don't worry, it doesn't get baked!
  • Add sugar, butter and evaporated milk to a heavy 2 quart saucepan. On high heat, stir mixture and bring to a full rolling boil. Reduce heat to medium-low, and continue boiling and stirring for 5 minutes, making sure to continuously scrape down the sides. Remove from heat, and allow to cool for 2 minutes. Add peanut butter, and stir until completely melted and incorporated. Add vanilla and marshmallows, and stir until completely melted and incorporated. There should be no visible streaks of peanut butter or marshmallow.
  • Pour mixture into parchment lined baking pan, tilting or shaking for uniform thickness. While mixture is still warm, press M&Ms into the top of the fudge. I use an even grid pattern, typically 7 across and 7 down. Keep in mind that it's much easier to cut around M&Ms than through them. Press deeply enough to avoid popping out later. If M&Ms start to crack after being pressed into the fudge, the mixture is too hot. In that case, wait a few minutes, and try again.
  • Refrigerate for at least 4 hours. Carefully lift out the fudge by grabbing opposite sides of the parchment paper. Cut even rows between M&Ms, cleaning your knife in hot water between cuts, or when buildup causes messy cutting.
  • Assemble a second set of ingredients, and get ready to make another batch because these will be gone before you know it!

Questions & Replies

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  1. Absolutely wonderful fudge! Followed the recipe right on down and used chunky peanut butter (the only kind to use, in my opinion) and the fudge was a big hit! Definitely want to do this recipe again (and again)! Thanks for sharing it! [Made and reviewed in New Kids on the Block]
  2. I just finished making this fudge. I double checked and pre-measured ingredients (as always). I boiled 5 minutes, let it rest for 2 minutes, stirred in PB, then vanilla and marshmallows. The mixture is so loose (like butternut soup), nowhere near what chocolate fudge is. Is this how it's supposed to be?
  3. Evaporated milk? No way, real old fashioned fudge has sugar and milk cooked to the soft ball stage, then just add peanut butter, vanilla and marshmallow. My Grandma is not wrong on this!



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