Peanut Butter Fudge with Marshmallow Cream and Evaporated Milk
This is the peanut butter fudge I make when a peanut butter craving hits and nothing else will do. Marshmallow creme, evaporated milk, and creamy peanut butter come together into a fudge that's smooth and dense, not grainy, and easy to cut into clean squares. Give it about 15 minutes of active prep, then a few hours to cool before you dig in.
Servings 64
Calories 85kcal
Equipment
Ingredients
- 2 cups granulated 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
- No parchment paper? Line the pan with foil or wax paper instead, or the fudge will stick when you try to lift it out.
- Chunky peanut butter works if you want some texture instead of the classic smooth version.
- Let the fudge cool at room temperature for the full 3 hours rather than rushing it in the fridge, or the texture can turn grainy instead of setting smooth.
- Store in an airtight container at room temperature for 1 to 2 weeks, in the fridge for 2 to 3 weeks, or in the freezer for up to 3 months.
