I make a different kind of fudge every holiday season. This easy fudge recipe, Creamy Peanut Butter Fudge with Marshmallow Creme, is this year's new homemade fudge. For the peanut butter lover, this recipe calls for Reese's peanut butter chips and marshmallow creme. This fudge is a truly decadent homemade peanut butter fudge. The melt in your mouth fudge looks tempting on your cookie trays and makes a great gift too.
You might also like my other great recipe for an easy peanut butter fudge, 6 Ingredient Peanut Butter Fudge. It uses natural peanut butter and white chocolate. It reminds me of fluffernutter fudge.
If you love chocolate fudge, check out my Creamy Smooth Christmas Chocolate Fudge Recipe. Aunt Teen's Christmas Fudge, is another delicious treat. that comes out perfect, the first time and every single time thereafter if you follow the directions.
MARY'S TWO CENTS
This Creamy Peanut Butter Fudge with Marshmallow Creme falls in the cheap category on my cost per serving scale. Homemade fudge is a budget-friendly addition to your holiday dessert trays.
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WHY I LOVE THIS RECIPE
- the perfect holiday treat for you and yours
- easy peanut butter fudge recipe reminiscent of the peanut butter flavor in Reese's peanut butter cups
- ready to cut and eat in a couple of hours
- a creamy peanut butter fudge, not grainy.
INGREDIENTS
Made with easy to easy-to-find basic ingredients from the grocery store.
For the full recipe with quantities, see the recipe card at the end of the post.
INGREDIENT NOTES
- Reese's Peanut Butter Chips - sometimes a little hard to find so buy them when you see them.
- Marshmallow Creme - also known as marshmallow cream.
- Sugar - I use ultrafine baking sugar which melts faster and crystallizes less than regular sugar. You certainly can use regular sugar just make sure you stir constantly during the full rolling boil stage.
- Butter - I use salted butter and omit the salt in the recipe but you can certainly use unsalted butter and add the salt.
- Evaporated milk - Do not use sweetened condensed milk.
- Vanilla extract- not imitation vanilla flavor
VARIATIONS
- Clear corn syrup - optional, add a tablespoon of clear Karo corn syrup for a little sheen to the fudge.
- Chopped peanuts - If you are a chunky peanut butter lover you might try adding a few chopped peanuts to the fudge. Add them immediately after the peanut butter chips have melted and the fudge is still hot.
- Chocolate peanut butter fudge - Use half peanut butter chips and half chocolate chips.
STEP-BY-STEP PHOTO INSTRUCTIONS
Generously rub a 6"x6" square pan with butter on the bottom and sides.
Combine sugar, marshmallow, salt, vanilla, milk, and butter in a medium pot.
Cook over medium heat stirring until everything is melted. Attach a candy thermometer to the edge of the pot.
Cook to a full-rolling boil until it reaches 200 degrees. Turn off the heat. Stir in peanut butter chips. Mix completely.
Pour fudge into the prepared pan and cool at room temperature until firm.
Cut into 1-inch squares using a hot knife and serve. Store in an airtight container.
FAQ'S
A fluffernutter is a sandwich made with soft, fluffy white bread with layers of creamy peanut butter and sweet marshmallow creme. The sandwich is sweet and salty, similar to a peanut butter and jelly sandwich.
LOOKING FOR MORE FUDGE RECIPES?
Top Tips
If using the fudge for cookie or treat platters for gift giving leave plain but for seeing immediately try sprinkling on a little powdered sugar next time.
If you are concerned about getting the fudge out of the pan you can follow these simple steps. Butter the bottom and sides of the dish. Then line with buttered aluminum foil or parchment paper. Place one piece the same size and the length of the pan pls enough to come up the side and overlap by a couple of inches. Place a layer going the opposite direction also overlapping. The overlap gives you "handles" to lift the fudge out of the pan. Make sure the fudge is firm before lifting it out.
Every goodlie tray needs some of this!
EQUIPMENT
- Medium saucepan
- Wooden spoon
- 6"x6" Square Pan or double the recipe and use an 8" x8" square pan
- Candy thermometer (optional)
FOOD STORAGE TIPS
Place cooled fudge in plastic wrap. Will stay fresh for 3-4 days then it needs to be refrigerated or frozen inside an airtight container.
Equipment
- Medium saucepan
- wooden spoon
- 6"x6" Square Pan or double the recipe and use an 8" x8" square pan
- Candy Thermometer (optional)
Ingredients
- ¾ cups Granulated sugar not brown sugar
- ⅓ cup Evaporated milk
- ½ teaspoon Vanilla extract
- ⅛ cup Butter 2 tablespoons
- 3 ½ ounces Marshmallow creme
- 1 ½ cups Peanut butter
- ⅛ teaspoon Salt omit if using salted butter
Instructions
- Generously rub a 6"x6" square pan with butter on the bottom and sides.
- Combine sugar, marshmallow creme, salt, vanilla, milk, and butter in a medium heavy-bottomed pot.
- Cook over medium heat stirring until everything is melted. Attach a candy thermometer to the edge of the pot. Do not allow it to touch the bottom of the pan.
- Cook to a full-rolling boil until it reaches 200 degrees, just shy of soft ball stage. Turn off the heat. Immediately stir in peanut butter chips. Mix completely.
- Pour fudge into the prepared pan and cool at room temperature until firm.
- Cut into 1-inch squares using a hot knife and serve. Store in an airtight container.
Helen at the Lazy Gastronome says
I appreciate recipes that taste amazing without a lot of ingredients - and this one doesn't disappoint! Delicious fudge!
Debra says
This was an awesome addition to my cookie boxes this year. Rich and decadent and something just a bit different. Everyone loved it.
Giangi Townsend says
Anything with marshmallow cream has my vote, and this recipe looks amazing. I cannot wait to make it for my family.
Elizabeth says
Oh this looks delicious! Great addition to a dessert tray. Thanks for the recipe!
The Sudden Cook says
These would go down so well with my kids. Will check out all your fudge recipes too as Christmas approaches!