Peanut Butter Marshmallow Fudge

5 from 1 vote
Jump to Recipe

This post may contain affiliate links. Please see my disclosure policy

This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.

peanut butter marshmallow fudge on a cutting board

 

My favorite fudge ever has always been this Chocolate Fudge, that we made every year on Christmas Eve when I was growing up. Then I found Reese’s Fudge and I was torn, how do I pick? Well today I am turning my favorite fudge into a peanut butter fudge that is loaded with marshmallows. Kind of combination of the two for something that is going to become a yearly tradition.

Why You’ll Love This Peanut Butter Fudge

  • Rich and Creamy – There is just something about classic cooked fudge that is so rich, creamy, decadent and delicious.
  • Make Ahead – Fudge lasts a long time, and you can freeze or store in the fridge to make it last even longer! So it is great to make ahead for your get togethers or your cookie tray.
  • Easy – Fudge can be intimidating because you are boiling sugar, but following the instructions and just cooking to the right temperature is all it takes. If you use a thermometer you really can’t mess it up.
peanut butter fudge ingredients

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  • Butter – I always use unsalted when baking
  • Granulated Sugar – I use Imperial Sugar Super Fine Granulated Sugar
  • Evaporated Milk
  • Marshmallow Fluff
  • Creamy Peanut Butter
  • Vanilla Extract
  • Mini Marshmallows – you could easily leave these out and just have a classic peanut butter fudge
peanut butter marshmallow fudge in baking dish

How To Make Peanut Butter Marshmallow Fudge

  • Bring To Boil. In a heavy bottom saucepan bring the butter, sugar, and evaporated milk to a boil over medium heat. You want to stir frequently and let it boil slowly so the fudge doesn’t end up gritty.
  • Cook. Once the mixture is boiling, stir constantly and heat to 234º F. This can take 4-6 minutes. You can also do the soft ball test (see notes below) if you don’t have a thermometer.
  • Stir In Flavors. Remove the pan from the heat and stir in the marshmallow fluff, peanut butter and vanilla extract until well combined and smooth. Add the mini marshmallows and work quickly to stir to combine. They will start to melt, so try to work quickly so they can hold their shape.
  • Let Set Up. Spread into a 9-inch square baking dish and let set up for 2-3 hours before slicing to serve.
peanut butter fudge on a cutting board

How Do I Know When Fudge Is Done

There are a couple of ways to know. It does take about 5 minutes, but depending on the brand of butter you used, the water content, how high the heat is etc. It can vary a little, so you want to be sure it sets up properly.

Thermometer – you can test the temperature and be sure it reaches 234º F. This is the stage for candy where it will set up and be firm, but still soft and decadent to bite into. This is the best way to make sure you have it done properly.

Soft Ball Test – to do this you need to have a very cold bowl of water next to the stove. Around 4 minutes, drop some of the sugar mixture into the water. Use your hands to form into a soft ball. As soon as it can hold its shape it is done and you can remove from the heat. Repeat the test with fresh cold water each time until you get to the soft ball.

stacked peanut butter fudge on a cutting board

Storing Fudge

Once the fudge cools completely you can slice into pieces. Cover and store at room temperature for about a week.

Freezing. You can also freeze fudge very easily. Store in an airtight container and place in the freeze for 3-4 months. Just remove however much you would like to serve and let it sit on the counter to thaw.

Recipe Tips

  • Use a thermometer. You really want to use a thermometer to know when the fudge is done. It is the most accurate way to know you will get creamy and perfect fudge every time.
  • Marshmallows. The marshmallows will start to melt when they are mixed with the hot peanut butter fudge, so work quickly. The quicker you work and get the mixture into the pan, they can start to firm up again.
  • Want just creamy fudge. Skip mixing the extra marshmallows in if you just want a traditional peanut butter with marshmallow cream fudge.
  • Did you know you can make your own Homemade Marshmallow Fluff? Skip the store bought for an even better fudge.
a cutting board with pieces of peanut butter marshmallow fudge

More Fun Dessert Recipes

cropped close up peanut butter fudge
5 from 1 vote

Peanut Butter Marshmallow Fudge

By Erin
This Peanut Butter Marshmallow Fudge is super creamy, rich, decadent and full of that peanut butter flavor you know and love!
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 36

Ingredients 

  • 1 cup unsalted butter
  • 3 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2/3 cup evaporated milk
  • 12 oz creamy peanut butter
  • 7 oz marshmallow fluff
  • 1/2 teaspoon vanilla extract
  • 1 cup mini marshmallows

Instructions 

  • Grease a 9-inch square baking pan or line with parchment paper. Set aside1
  • In a heavy bottom saucepan bring butter, sugar, and evaporated milk to a boil over medium heat. You want to stir frequently and let it come to a boil slowly so fudge doesn't end up gritty.
  • Once mixture is boiling, stir constantly and heat to 234º F. This can take 4-6 minutes.
  • Remove pan from heat and stir in marshmallow fluff, peanut butter, and vanilla extract until well combined and smooth.
  • Add mini marshmallows and work quickly to stir to combine. They will start to melt, so try to work quickly so they can hold their shape.
  • Spread into a 9-inch square baking dish and let set up for 2-3 hours before slicing to serve.

Notes

I used Imperial Sugar to make this fudge

Nutrition

Serving: 1g | Calories: 194kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 56mg | Fiber: 1g | Sugar: 22g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 36
Calories: 194
Like this recipe? Leave a comment below!

I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can
share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!

Be sure to follow me on Instagram and
tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS
recipes YOU make!

Be sure to follow me on my social media, so you
never miss a post!

Facebook | Twitter | Pinterest | Instagram 

Did you know there is a Dinners,
Dishes, and Desserts SHOP
? Lots of different E-Books for sale. Or you can buy me a
coffee
to say thanks!

.

About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

Other Recipes You Might Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

3 Comments

  1. OMG, this is amazing! It’s fluffernutter fudge, and I am so here for it! I can’t wait to stuff my face with this!