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Homemade Marshmallow Peanut Butter Fudge Recipe
This rich, creamy, homemade old-fashioned peanut butter fudge is made on the stovetop with creamy peanut butter and gooey marshmallows for a delicious treat.
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This old fashioned peanut butter fudge is a dream. It has a creamy, melt-in-your-mouth texture with just the right balance of sweetness. The peanut butter brings a deep, nutty richness, while the blend of sugars adds a touch of caramel-like depth without being too sugary. Each bite is smooth, velvety, and packed with a nostalgic flavor that leaves you craving more.
What To Know
Main Ingredients: Brown sugar, granulated sugar, butter, milk, peanut butter, and mini marshmallows.
Quick Steps: Boil sugars, butter, and milk, then add peanut butter and marshmallows, pour into a pan, and let it set.
Total Time & Yield: About 2 hours 10 minutes, yields 16 servings.
Pro Tip: For smoother cutting, use an oiled knife to cut the fudge after it’s cooled, wiping between each cut.
Why This Recipe: Our peanut butter fudge shines because it overcomes the common pitfalls of other recipes, delivering smooth, rich, and perfectly balanced results.
As a result of an imbalance in sugar ratios, many fudge recipes often crystallize, leading to a gritty texture or an overpowering sweetness. In contrast, our recipe uses marshmallows to create a smoother consistency. The marshmallows also act as a stabilizer, ensuring a velvety texture that holds up better over time.
Old Fashioned Peanut Butter Fudge Ingredients
You’ll need:
- ½ cup of brown sugar, packed
- 2 cups of sugar
- 4 tablespoons of butter
- ½ cup of milk
- 1 cup of peanut butter
- 1 cup of mini marshmallows
Peanut Butter Marshmallow Fudge Recipe Substitutions & Additions
PEANUT BUTTER: We’d recommend using regular peanut butter in this recipe. Natural peanut butter tends to have oils that can affect the texture of this recipe.
TOPPINGS: Add even more peanut buttery flavor by sprinkling peanut butter chips on top of the fudge before it cools.
How to make Peanut Butter Fudge
STEP ONE: Start by boiling the brown sugar and white sugar, butter, and milk in a pot until the mixture reaches 236°F, then immediately stop.
OUR RECIPE DEVELOPER SAYS
Make sure you have a good candy thermometer to precisely measure the temperature of the mixture.
STEP TWO: Add the peanut butter and marshmallows to the sugar mixture and whip until it starts to thicken.
STEP THREE: Pour into a buttered 8×8-inch square pan.
PRO TIP:
You could also line the baking dish with parchment paper or aluminum foil to make it even easier to take out if you’d like to.
STEP FOUR: It takes about one to two hours for the fudge to harden completely. Wait until cooled to room temperature and slice into squares.
PRO TIP:
To help cut the fudge after chilling, score a grid on the top of the fudge when it is barely set but still warm.
Serving Homemade Marshmallow Peanut Butter Fudge
This creamy peanut butter fudge is the perfect treat for gift-giving, a delicious dessert, or a holiday treat.
Since this fudge is so rich and delicious, you’ll need a refreshing drink to wash it down. Try our iced tea or our southern strawberry sweet tea on the side for great choices.
Looking for more sweets? Make lunch lady brownies and peanut brittle.
MORE FUDGE RECIPES
Storing Homemade Peanut Butter Fudge with Marshmallow
ON THE COUNTER: This old-fashioned fudge recipe keeps just fine at room temperature and does not need to be refrigerated.
If you like it cold, you certainly can keep it in the fridge, though. Just make sure you always store your batch of fudge in an airtight container so it doesn’t dry out.
This sweet treat should stay fresh for one to two weeks. But I don’t think fudge has ever lasted in our house for that long.
IN THE FREEZER: This easy peanut butter fudge recipe freezes well. Store in a covered container or wrapped in plastic wrap and then stored in a freezer bag.
This easy old-fashioned peanut butter fudge recipe is exactly like your grandma used to make. It’s perfect to serve any time of year or to gift during the holiday season. A handful of simple ingredients produces a delicious fudge that will disappear before your eyes!
Marshmallow Peanut Butter Fudge FAQs
Could I use marshmallow cream instead of mini marshmallows in this easy recipe?
This delicious peanut butter fudge recipe will work fine with either mini marshmallows or marshmallow cream.
Why is my peanut butter fudge not getting hard?
In many cases, the sugar, butter, and milk mixture needed to be cooked longer or to a hotter temperature. That’s usually the culprit when fudge doesn’t set.
The best way to fix this is to try reheating your fudge mixture by adding a little bit more milk and bringing it slowly back to a boil.
Can this fudge be frozen?
This peanut butter fudge freezes exceptionally well. Store in an airtight container for up to three months. This is a great option if you are planning to give this as a homemade gift. Make it ahead of time and store it until you are ready to share it.
What is the secret to good fudge?
The secrets to good fudge include using high-quality ingredients, using a candy thermometer to ensure the mixture reaches the proper temperature, and not rushing the cooling process.
Should you refrigerate peanut butter fudge?
Peanut butter fudge can be stored either at room temperature or in the refrigerator, depending on your preference and how warm your kitchen is.
What ingredient makes fudge hard?
The ingredient that primarily contributes to making fudge hard is sugar.
Homemade Peanut Butter Marshmallow Fudge
This rich, creamy, homemade old-fashioned peanut butter fudge is made on the stovetop with creamy peanut butter and gooey marshmallows for a delicious treat.
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 16
Ingredients
- ½ cup brown sugar, packed
- 2 cups sugar
- 4 tablespoons butter
- ½ cup milk
- 1 cup peanut butter
- 1 cup mini marshmallows
Instructions
- Start by boiling both sugars, butter, and milk in a pot until it reaches 236°F, then immediately stop.
- Add in the peanut butter and marshmallows and whip until it starts to thicken.
- Pour into a buttered 8×8-inch pan. You could also line the pan with parchment paper to make it even easier to lift the fudge out if you’d like to.
- It takes about one to two hours for the fudge to harden completely. Wait until cooled to room temperature and slice into squares.
Notes
- Make sure you have a good candy thermometer to precisely measure the temperature of the mixture.
- You could also line the baking dish with parchment paper or aluminum foil to make it even easier to take out if you’d like to.
- To help cut the fudge after chilling, score a grid on the top of the fudge when it is barely set but still warm.
Nutrition
Calories: 257kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 107mg | Potassium: 124mg | Fiber: 1g | Sugar: 35g | Vitamin A: 100IU | Calcium: 22mg | Iron: 1mg
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Comments
Steph says
Very easy to make, it’s creamy fudge like you buy in a candy shop, and taste delicious. I added a pinch of salt when I added the peanut butter and marshmallows. I also poured in into a 8 x 14 glass dish. The thickness was perfect for me.
Thank you for this great recipe.