Make the easiest homemade peanut butter fudge with marshmallow cream, evaporated milk, creamy butter, and a few other basic ingredients. My easy recipe takes only 15 minutes to prep. And, once the fudge is cooled, you’ll have an amazing creamy and delicious treat. Perfect for when those peanut butter cravings kick in!
The King Of Easy Peanut Butter Desserts
The perfect balance of creamy texture and rich flavor is what sets this homemade peanut butter fudge recipe apart. It’s not quite as decadent as chocolate gooey brownies but still sweet and rich. Delicious homemade dessert bars are the best!
The smooth peanut butter blends seamlessly with the marshmallow creme, creating a velvety and smooth consistency without being overly sweet.
The best part is that you can ship it off to loved ones without worrying about melting!
This peanut butter fudge with marshmallow cream holds a special place in our family. My mother-in-law would send care packages to the girls every summer when they went off to camp and then later to college.
Every time she came to visit, she would bring a batch for us to enjoy. Since then, peanut butter fudge has become a family favorite and a cherished tradition.
I cut these into small squares so they’re the perfect size for an afternoon pick me up.
They’re also great as part of a dessert tray next to Christmas fudge, everyone loves a one-bite dessert they can pop in their mouth as they walk by.
Making homemade peanut butter fudge with marshmallow cream and evaporated milk is pretty easy. It starts with boiling the evaporated milk and sugar, then adding the rest of the ingredients.
The result is a rich, creamy mixture that you pour into a prepared pan to cool. As soon as it reaches room temperature, you can cut it into squares and share!
If you want some chocolate with your peanut butter, you won’t be sorry if you try some triple layer peanut butter brownies.
Just the Highlights
I’m keeping it simple here, check the recipe card for the full list.
- Peanut Butter: I use smooth peanut butter for this recipe.
- Marshmallow Creme: Also called marshmallow fluff, this creates a smooth, velvety consistency. You can find this in the baking aisle.
- Evaporated Milk: Not sweetened condensed milk.
Making Homemade Peanut Butter Fudge From Scratch
Step One: Boil
Add evaporated milk and sugar to a medium saucepan. Bring to a boil over medium heat. Use a candy thermometer to check the internal temperature.
Step Two: Add Peanut Butter and Marshmallow Cream
Step Three: Pour, Cool, and Cut
How To Store Homemade Fudge
Marshmallow and peanut butter fudge can be kept for 1-2 weeks in an airtight container at room temperature. For longer storage, keep it in the fridge for 2-3 weeks or the freezer for up to 3 months.
Don’t Forget!
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Ingredients
- 2 cups sugar
- ⅔ cup evaporated milk
- 2 cups smooth peanut butter 18 ounces
- 7 ounces marshmallow creme
- 1 teaspoon vanilla
Instructions
- Line an 8 inch square pan with parchment paper,
- Add evaporated milk and sugar to a saucepan. Bring to a boil over medium heat, stirring constantly until it reaches 235º. Remove from the heat and add peanut butter and marshmallow creme stirring until combined then add the vanilla.
- Quickly pour into the prepared pan and smooth the top with an offset spatula. Let cool for about 3 hours, then remove from the pan using the edges of the parchment paper and cut into small squares.
Video
Notes
- If you don’t have parchment paper, line the pan with tin foil or wax paper, otherwise it will be difficult to remove.
- You can use chunky peanut butter if you want some crunch.
Where’s the butter? How can you make good fudge without butter?
The peanut butter and evaporated milk replace the fat from butter.
Could step #2 boiling the evaporated milk and sugar be done in the microwave? I currently use the microwave to do this for a similar peanut butter fudge, but I like that this recipe uses more peanut butter and no butter and less sugar. I am looking forward to introducing my family to this recipe.
I don’t believe that would work, you need to stir it while it’s heating for the sugar to be incorporated adn that will be difficult in the microwave. It will also be hard to determine the temperature in the microwave.
You do not have to stir it the whole time, it turns out really good either way!!! I add 1 1/2 sticks of salted butter to mine it makes it even better!!!
Butter always makes things butter!