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–+ servings
Peanut butter fudge cut into serving-sized pieces.
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Creamy Peanut Butter Fudge with Marshmallow Creme

My old fashioned peanut butter fudge, this peanut butter with marshmallow fudge is the perfect treat for holidays all year round.
Course Dessert
Cuisine American
Keyword fudge, marshmallow, peanut butter
Budget Cheap
Prep Time 10 minutes
Cook Time 15 minutes
Cooling time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 24 pieces
Calories 114kcal

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.

Nutrition

Calories: 114kcal | Carbohydrates: 10g | Protein: 0.3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 24mg | Potassium: 11mg | Sugar: 9g | Vitamin A: 38IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.01mg