This Easy Peanut Butter Fudge is rich, creamy, and unbelievably simple thanks to the magic of marshmallow creme. It’s the perfect no-fuss recipe for irresistibly smooth, sweet treats!This recipe takes inspiration from the old-school “fantasy fudge” that calls for marshmallow creme. And let me tell you, that stuff is magic in a jar! Why? Because it makes the whole process easier and far more forgiving. Traditional fudge recipes often require precise whipping to avoid ending up with a grainy mess, but marshmallow creme does the heavy lifting for you. Thanks to its silky texture and a little help from corn syrup, it keeps everything smooth as peanut butter (literally). Plus, no whipping means less elbow grease and a lot less stress.
Notes
- Because metal pans have a little flexibility, the cooled fudge will release easily from the man when inverted and pressed on the bottom.
- If you don't have peanut butter chips on hand, you can increase the amount of peanut butter to 1 full cup as in the Jet-Puffed version of this recipe.
- This recipe skips the vanilla because there is already vanilla in the marshmallow cream, but it has been added back here as an optional ingredient.
The Sweet Science of Fudge Making
Now, let’s talk candy-making basics. Fudge isn’t just about mixing and hoping for the best—it’s about nailing the right temperature. That’s why cooking the sugar mixture to the soft-ball stage is non-negotiable. What’s the soft-ball stage, you ask? It’s when the sugar syrup reaches just the right temperature—between 235°F and 240°F—and forms a soft, malleable ball when dropped into cold water. This stage is key to giving your fudge its luscious, creamy texture. Skip it, and you’re either biting into a sticky mess or something with the texture of a brick. I usually shoot for 235°F just to give me a little wiggle room and keep it from getting over cooked.Ingredients
- 3 cups granulated sugar
- 1 5-ounce can evaporated milk - (about 2/3 cup)
- ¾ cup unsalted butter - 12 tablespoons
- ⅓ cup peanut butter - creamy or crunchy, or use 1 full cup in lieu of using peanut butter chips. See note.
- 1 10-ounce package peanut butter chips - such as Reese's
- 1 7-ounce jar marshmallow creme
- ¼ cup salted peanuts - dry-roasted or honey roasted
- 1 teaspoon vanilla extract - optional, see note
Instructions
- Butter an 8×8-inch baking dish or spray it with nonstick cooking spray and set aside.
- Combine the sugar, milk, and butter in a medium-sized, heavy pot and cook on medium heat until the mixture comes to a boil. Be sure to stir frequently.
- Once it has reached the boiling point, boil for about 5 minutes. Stir constantly.
- Use a candy thermometer to get the mixture to the soft ball temp of 235°F.
- Remove from the heat and stir in the peanut butter, peanut butter chips (if using), marshmallow creme, and vanilla (if using). Stir until the mixture is creamy and smooth.
- If using, add the chopped nuts (reserving a few to sprinkle on the top) and mix well.
- Immediately pour into the prepared baking dish.
- Cool completely and cut as desired.
- Store in an airtight container.