Easy Peanut Butter Fudge with Marshmallow Cream

Using just five ingredients, this easy peanut butter fudge with marshmallow cream is creamy and mouthwateringly addictive, and is a great festive desserts or treat to gift to others.

You know the kind of fudge that you sink your teeth into and it's so creamy and it just melts in your mouth? This easy peanut butter fudge is that kind of fudge, and all you need is a few basic ingredients. Fudge is one of those things that I think most people think takes a ton of time, energy, and resources to make but nothing could be further from the truth.

This easy peanut butter fudge uses marshmallow cream (yep...that stuff in a jar you rarely use) to make it creamy and delicious.

What I Love About This Fudge

• Requires no candy thermometer. Just boil milk and sugar, remove from the heat, then add in the rest of the ingredients. It's as simple as that.
• As close to foolproof as you can get. The only danger is getting your milk and sugar too hot. This can cause the mixture to seize up (kind of like chocolate does when it gets too hot) when you add the peanut butter.
• Takes no more than 15 minutes of your time.
• Requires just 5 ingredients, most of which you probably have right now.
• Doesn't require an overnight chill. The fudge is ready in a couple of hours...so no having to plan in advance (which is nearly impossible for me these days).
• Makes a delicious gift to others. I love putting this fudge in a clear cellophane bag and wrapping with a big, festive bow. It's a small but sweet gift idea!

5 Ingredients Is All You Need for the Best Peanut Butter Fudge Recipe

That's it! Do you have most of the ingredients with you at home right now?

• granulated sugar
• whole milk
• creamy peanut butter (don't use natural peanut butter)
• marshmallow creme or fluff (people call it different things!)
• vanilla extract

How to Make Easy Peanut Butter Fudge

Prepare 8" square pan by lining with aluminum foil or parchment paper and spraying with a thin layer of cooking spray or greasing with butter.

Bring sugar and milk to a rolling (light) boil in a large sauce pan. Let it boil for 3 minutes, then immediately remove from the heat.

Stir in peanut butter, marshmallow cream or marshmallow fluff (whatever you call it), and vanilla extract. Spread the mixture into the prepared pan and smooth out the top with an offset spatula.

Refrigerate until firm, which will take about 2 hours. Lift the fudge out of pan, cut edges off to make all sides of the fudge smooth and neat, then cut into small squares.

How Do you Store Fudge?

Store between layers of parchment or wax paper in an airtight container. Fudge stays fresh for about a week.

Other Holiday Treats

• Soft and Chewy Oatmeal Butterscotch Cookies
• Santa Sugar Cookies
• Classic Peanut Butter Blossom Cookies
• No Bake Chocolate Oatmeal Cookies
• Classic Chocolate and Peanut Butter Buckeyes
• Chocolate Peanut Butter Caramel Macarons

xox,

kathryn

As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!

Easy Peanut Butter Fudge with Marshmallow Fluff

Using just 5 ingredients, this easy peanut butter fudge with marshmallow cream is creamy and mouthwateringly addictive, and is a great festive desserts or treat to gift to others.

4.75 from 12 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: holiday treats, homemade fudge, peanut butter fudge

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Cooling Time: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Servings: 36 squares

1x2x3x

Ingredients

• 2 cups granulated sugar
• ½ cup whole milk
• 1 ⅓ cups peanut butter, creamy
• 1 jar jar (7 oz) marshmallow creme or fluff
• ½ teaspoon vanilla extract

Instructions

• Line an 8-in. square pan with foil or parchment paper. Spray with cooking spray or grease with butter.
• In a large saucepan, combine sugar and milk. Bring mixture to a rolling boil while stirring constantly. Boil for 3 minutes, then immediately remove from the heat.
• Stir in peanut butter, marshmallow fluff and vanilla extract until combined. Spread into 8" pan and smooth the top with an offset spatula.
• Refrigerate until firm, about 2 hours. Lift fudge out of pan, cut edges off to make all sides of the fudge smooth, then cut into squares. Store between layers of parchment or wax paper in an airtight container.

Notes

Storage:

Store between layers of parchment or wax paper in an airtight container at room temperature. Fudge stays fresh for about a week.