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Peanut Butter Fudge With Marshmallow Cream

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4 from 4 reviews

  • Author: Erin Browne
  • Total Time: 20 mins


This creamy peanut butter fudge will take you right back to your Mamaw's house with its soft texture and bold roasted peanut flavor.


  • 1 stick unsalted butter
  • 2 lbs powdered sugar
  • 1 12oz can evaporated milk
  • 1 7oz jar marshmallow creme
  • 1 16oz jar of creamy peanut butter (you can use crunchy as well)
  • 1 tsp pure vanilla extract or vanilla bean paste


  1. Lightly grease a 9x13 baking pan and set aside. Fill a small bowl with cool water and set it next to the stove. In a heavy bottom saucepan, melt the butter and add the sugar and evaporated milk. Stir to combine. Attach a candy thermometer to the pan so that the tip is submerged in the liquid but is not directly touching the bottom of the pan.
  2. Cook on medium until the mixture reaches soft ball stage, or about 235F. Test this by dripping a small amount of the mixture into the bowl of cool water using a spoon. Use your fingers to try to form the mixture into a ball under the water. If the mixture disintegrates into the water, it is not done yet.
  3. Once soft ball stage has been reached, remove the pan from the heat and mix in the marshmallow creme, peanut butter, and vanilla extract. Stir vigorously until all ingredients are well-combined and the mixture is smooth.
  4. Use a silicone spatula to scrape the soft fudge into the prepared pan and smooth out the top. Allow to cool completely - it will usually take several hours for the fudge to fully set up.
  5. Cut into squares by running a sharp knife under hot water and making cuts in the fudge, wiping off the excess between each cut. Keep stored in an airtight container at room temperature.


Choosing Ingredients:
To really elevate this fudge into something special, choose a high quality pure vanilla extract such as Nielsen-Massey, and a peanut butter with a strong roasted peanut flavor and with only peanuts and salt on the ingredient label. Avoid peanut butters with added oils and sugar.
Cooking the fudge:
Cooking the mixture to the correct temperature is the most important part of this recipe. If it is does not reach soft ball stage, the fudge will not set up. If it is overcooked, the fudge will be hard and chalky instead of smooth and creamy. I highly recommend using a candy thermometer in conjunction with the cool water test to make sure that you cook the fudge the right amount of time. It's not as hard as it sounds, promise!

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Dessert
  • Method: Stovetop
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