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Peanut Butter Marshmallow Fudge
Are you looking for an easy fudge recipe? Peanut Butter Marshmallow Fudge is a yummy holiday favorite at our house. We have two version and do not want to forget either-pick your favorite and let us know.
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This fudge is great to take to a holiday party or for neighbor gifts. It is a great treat for movie night, too.
When I was young, fudge was just a holiday treat. My mom made fudge every December. We always looked forward to her Christmas fudge. As an adult, it has become a popular treat any time of year. There are so many different flavors-so fun and delicious!!
We are so happy to have you here. There are hundreds of family recipes on our recipe blog-we hope you will find many you will love to make and eat. Here are a few other recipe links to continue your search: Orange Cream Cheese Crescent Rolls, Churro Corn Pops, Peanut Brittle, West Coast Tri-Tip, Philly Cheese Steak Ring, White Chocolate Raspberry Cheesecake and Grilled Chicken Caesar Wrap.
Ingredients Needed for Peanut Butter Marshmallow Fudge:
White sugar
Brown sugar
Butter
Half and Half
Miniature marshmallows
Peanut butter
Vanilla
Instructions for Peanut Butter Marshmallow Fudge:
Cover a 8 x 8 baking dish with foil or lay a piece of parchment paper in the bottom-leave extra foil or parchment paper over the edges so you can lift the fudge out of the pan when it has set.
In a medium sauce pan, bring half and half, butter, white sugar and brown sugar to a boil, stirring frequently.
Once the mixture boils, boil and stir for seven minutes to dissolve the sugars.
Remove from the heat and stir in the miniature marshmallows, peanut butter and vanilla until smooth.
Spread in prepared 8 x 8 baking dish.
Refrigerate for at least 3 hours to set.
Cut into desired sized pieces. Eat or store in an airtight container until ready to eat.
Peanut Butter Marshmallow Fudge
An easy fudge recipe for holidays.
Prep Time 5 minutes
Cook Time 7 minutes
Chilling Time: 3 hours
Total Time 3 hours 12 minutes
Servings 36 pieces
Ingredients
- 6 ounces half and half
- 1/4 cup butter
- 2 cups white sugar
- 1/2 cup brown sugar
- 1/2 cup miniature marshmallows
- 8 ounces creamy peanut butter
- 1 tsp vanilla
Instructions
Cover an 8 x 8 baking dish with foil leaving the foil edges hanging over the pan to use to lift the fudge out of the pan after the fudge has set. Set aside.
In a medium sauce pan, bring half and half, butter, white sugar, and brown sugar to a boil. Stir constantly.
When mixture reaches a boil, boil for 7 minutes to dissolve sugars.
After the 7 minutes, remove from the heat and stir in marshmallows, peanut butter, and vanilla until smooth.
Spread into the prepared 8 x 8 pan.
Refrigerate for at least 3 hours to set.
Lift fudge out of the pan, cut into squares. Serve and enjoy or store in an airtight container until ready to eat.
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Recipe #2:
Ingredients Needed for Peanut Butter Marshmallow Fudge:
Creamy Peanut Butter
Sweetened Condensed Milk
Butter
Marshmallow creme
Powdered sugar
Instructions for Peanut Butter Marshmallow Fudge:
Line an 8 x 8 baking dish with parchment paper leaving the ends long so you can pick up the fudge after it has set and to cover the top while it sets.
Sift the powdered sugar. Works if you do not sift, just need to stir a bit more.
Place peanut butter, sweetened condensed milk, butter and marshmallow creme in a large microwave safe bowl and microwave for one minute and stir.
Microwave for one more minute and then, stir while you mix in the powdered sugar.
Microwave for one more minute and stir.
Place fudge in the prepared 8 x 8 pan.
Smooth the top of the fudge with the back of a spoon sprayed with non-stick cooking spray.
Fold the parchment paper over the top of the fudge and refrigerate for 3 hours to set.
Cut into squares and serve.
Peanut Butter Marshmallow Fudge
An easy microwave fudge recipe that is creamy and delicious.
Prep Time 5 minutes
Cook Time 5 minutes
Chilling Time: 3 hours
Total Time 3 hours 10 minutes
Servings 36 pieces
Ingredients
- 2 cups peanut butter creamy
- 1 14 ounce can sweetened condensed milk
- 1/4 cup butter
- 7 ounce container marshmallow creme
- 1 1/2 cups powdered sugar sifted if possible
Instructions
Line an 8 x 8 baking dish with a piece of parchment paper that is cut to fit the width of the bottom of the pan and long enough to hang over the edges and cover the fudge when it has been placed in the pan.
Place peanut butter, sweetened condensed milk, butter and marshmallow creme into a large microwave safe bowl.
Microwave for 1 minute. Stir.
Microwave for 1 more minute. Stir while adding powdered sugar. Mix well.
Microwave for 1 more minute and then stir.
Spread in prepared pan. Smooth out the top with a spoon sprayed with a little non-stick cooking spray and then cover with parchment paper that is hanging over the sides of the pan. Refrigerate for 3 hours to set.
Cut into 36 pieces or more, if desired.
Note:
When making candy (especially brittles and caramels), do not scrape the sides of the saucepan. The ingredients that stick to the sides of the pan crystalize and possibly burn. This can ruin your candy. It is hard to NOT scrape the sides because when cooking other food in a saucepan, you scrape the sides. Just don’t do it when making candy.
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