marshmallow cream fudge

Peanut butter fudge that is made with marshmallow fluff and peanut butter chips. It is not only delicious and creamy but super easy to make!

Beth's Easy Peanut Butter Fudge

sugar

butter

evaporated milk

peanut butter chips

(7 oz.) jar marshmallow cream

vanilla

unsalted butter

Line 9 inch square pan with foil or parchment with edges extending over the sides.

Brush bottom and sides of the lined pan with melted butter.

Combine sugar, butter or margarine, and evaporated milk in 2 ½ quart sauce pan.

Bring to full rolling boil over medium heat STIRRING CONSTANTLY.

Boil for exactly 4 minutes (set your timer) CONTINUE STIRRING CONSTANTLY.

Add peanut butter chips and marshmallow cream. Stir until combined.

Let the fudge cool and set up before cutting.

To cut pull the fudge out of pan by pulling up on parchment paper or foil that over hangs the edges. 

This is a simple recipe,  but I strongly recommend using the butter instead of margarine! The taste difference is recognizable and as long as you stir it continuously it won't burn!
The only hard part is after adding the peanut butter chips and the marshmallow fluff,  it is hard to stir due to the thickness of the mixture.  Make sure that you stir it long enough to fully incorporate all of the ingredients!
Other than that it is a really good recipe!

This smooth, rich marshmallow cream fudge makes the BEST gift during the holiday season! Add your favorite mix-ins to make an indulgent chocolate treat that everyone loves!

The Best Marshmallow Fudge Recipe

(170 grams) salted butter

½ cups (500 grams) granulated sugar

(167 milliliters) evaporated milk

salt

(12-ounce) bag high-quality semi-sweet chocolate chips

marshmallow cream

vanilla extract

(125 grams) walnuts, coarsely chopped ((optional))

Line a 9×9 inch square pan with foil or parchment paper. Spray with a little cooking spray. Set aside.

One of the keys to delicious fudge is to work very quickly once it’s done cooking. You’ll have all the ingredients you mix in after cooking the base prepped and ready. Prep the following:- Open (and measure if needed) the chocolate chips. I usually pour them into a bowl.- Peel off the seal of the marshmallow cream and get a spoon ready to scoop it. I usually spray the spoon with a little cooking spray.- Measure the vanilla into a small bowl.- Coarsely chop the walnuts, if using and place into a bowl.- Line everything up next to the stove.- Set out a clean heat-proof rubber spatula. (I like to use a different spoon/spatula to finish the fudge than the one I used to cook the fudge to ensure no sugar crystals end up in the fudge.)- Make sure you have your digital thermometer.

Prep the Ingredients

In a medium, thick-bottomed saucepan, bring the butter, sugar, milk and salt to a rolling boil on medium heat, stirring constantly once the mixture begins to bubble.

Once the mixture reaches a boil, keep stirring for 3-5 minutes until the mixture reaches 234°F on a candy thermometer. (Adjust the temperature for altitude if needed.) Turn the heat off immediately and remove the pan from the heat when the mixture reaches 234°F. Overcooking at this stage makes for dry, crumbly fudge.

Boil the Butter, Sugar, Milk and Salt

I like to switch to a heat-proof rubber spatula for this part. Working quickly, stir in the chocolate chips, marshmallow fluff, vanilla extract and walnuts.

Once the chocolate is melted and the marshmallow fluff is incorporated, immediately pour the fudge into the prepared pan.

Cool the fudge for at least 4 hours, until set and preferably overnight. Slice into squares and enjoy!

Finish the Fudge

Delicious, creamy fudge. I don’t have a thermometer so used very cold water to test for soft-ball stage after boiling for 3-5 minutes. Worked great! Also only had unsalted butter so I added 1/4 tsp table salt and it was just right. I saw one commenter wanted to use instant coffee; it should be added with the evaporated milk at first stage of cooking so it can dissolve fully. This is a great recipe and not over sweet like some are.

This is my first time making fudge. Such easy and clear directions. It came out so delicious!! It’s a huge hit with everyone. Can’t wait to make this every year for Christmas treats.

I love this recipe. You can make any kind of fudge with the recipe, by using the different kinds of chips in stead of the chocolate chips. Enjoy this fudge and make all the different flavors too. Thanks

Creamy and good instructions. But for us it was way too sweet even after I reduced the sugar by 1/4 cup. Next time I’ll try half the sugar. Also for everyone asking, you can make your own evaporated non dairy milk at home. Just reduce it like you would a sauce. You’ll just need a lot more time. Last, ours didn’t set in 4 hours so after 4, I placed the fudge in the fridge and then it set well. Don’t go straight to the fridge or freezer for best results. Let it rest at room temp to slowly cool.

Best and easiest fudge.  Made it once for my brother at Christmas and it quickly became his must have Christmas present every year!

My friends raved about this fudge! Wondering if this could be done with peanut butter as another option? I will definitely be making this for family and friends for Christmas!

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Beth's Easy Peanut Butter Fudge

The Best Marshmallow Fudge Recipe

Top 2 marshmallow cream fudge recipes from across the web

The most viewed marshmallow cream fudge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beth's Easy Peanut Butter Fudge

The Best Marshmallow Fudge Recipe

The most viewed marshmallow cream fudge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine