Marshmallow Fluff Peanut Butter Fudge Recipe - Mashed (2024)

Recipes Dish Type Candy and Treat Recipes

Angela Latimer/Mashed

ByAngela LatimerandMashed Staff/Updated: Aug. 2, 2023 2:29 pm EST

When it comes to decadent, mouthwatering desserts, nothing quite compares to homemade fudge. It's hard to pin down when the first fudge was invented, but it apparently existed in 1886. A letter in the Vasser College archives reported that fudge was once sold for .40 per pound at a grocery store in Baltimore, Maryland. One story claimed that fudge was discovered by accident when one cook "fudged up" a caramel recipe (via Foodimentary). Regardless of how it came about, who can honestly imagine a world without this all-time favorite, rich treat?

Over the years, many types of fudge have been created, with the classic chocolate being a number one choice. Our Marshmallow Fluff peanut butter fudgeis a creamy fudge with a twist that you are sure to absolutely love. While fudge has a reputation for being difficult to make, recipe developer Angela Latimerof Bake It With Love says that this Marshmallow Fluff peanut butter fudge is super simple to prepare. A beginner could even make it successfully! With just a few ingredients, you can have this delicious confection ready to eat within a few hours.

Angela Latimer/Mashed

You might be surprised to know that this fudge recipe only requires five ingredients, some of which you may already have chilling in your pantry. Of course, this sweet treat calls for sugar, of which you will need 2 cups. The "fluff" in this recipe comes from 1½ cups (or a 7-ounce container) of the beloved Marshmallow Fluff, which you may know as marshmallow creme, depending on the area of the country you're from. Creamy peanut butter gives this fudge a strong peanut flavor, and you'll need 1 ⅜ cups (or a 12-ounce jar) of it. You will also need ½ cup of milk and ½ tablespoon of vanilla extract. Latimer explains that if you prefer a stronger vanilla flavor to your fudge, you can use a full tablespoon of the extract.

Pretty much every single ingredient is something yummy, so you know this recipe is destined for success! Now, let's get started.

Angela Latimer/Mashed

To get this recipe started, you'll want to prepare an 8x8-inch baking pan. If you don't have an 8x8-inch pan, no worries! You can also use a standard 9x13-inch pan, but keep in mind the pieces of fudge will be slightly thinner (but they'll still taste just as great). You'll want to line the bottom and sides of the pan so the fudge won't stick. Latimer prefers applying butter to her pans, but she says a coat of non-stick spray or oil will do the trick, or you can line the pan with a piece of parchment paper. Use what you're comfortable using, any of the methods will work just as fine.

Angela Latimer/Mashed

Once the pan is ready, it's time to move on to making the fudge. Start by combining the milk and sugar in a medium saucepan and bringing them to a boil over a medium to high heat. While the mixture is at a rapid boil, you'll want to stir it constantly for three minutes, a step which is really important. Latimer says the three-minute boil is the key to getting perfect fudge. If you need to set a timer, do so. It is crucial to keep an eye on the mixture, being careful not to let it boil over.

Keep in mind that a rapid boil means that the mixture is constantly bubbling. If your mixture is trying to boil over, it is too hot, and you need to turn the heat down.This decadent snack is well-worth the extra conscious effort you need during this step — trust us!

Angela Latimer/Mashed

As you stir the mixture, it will thicken up, which Latimer says is another sign that it is almost time for you to add the peanut butter and marshmallow. After stirring for three minutes, add the marshmallow, peanut butter, and vanilla extract to the mixture, and stir vigorously to incorporate. You may want to use a silicone spatula or wooden spoon for this task, as a metal spoon might become way too hot to handle during the process, according toEat This, Not That!. Whatever tool you use, you only need to stir the fudge enough to make sure themarshmallow, peanut butter, and vanilla extract thoroughly combined with the sugar mixture.

Angela Latimer/Mashed

Once everything in the mixture is thoroughly combined, it's time to add the fudge to the pan. If you are using an 8x8-inch pan, fill it with an even layer of the mixture. If you are using a 9x13-inch pan,Latimer recommends not spreading the mixture all the way to the sides of the pan. Once you've done that, all you have to do is let the fudge cool. The best process is to allow the fudge to cool on a cooling rack at room temperature first. When it has cooled to room temperature, place it in the refrigerator to cool completely.

Once the fudge has thoroughly cooled, it is time to serve and enjoy. Simply remove it from the pan, and slice it into 1-inch squares. Be prepared for lots of compliments when this fudge is put out on the table, in addition to many requests for you to whip it up all over again when it's gone.

Latimer says that this fudge stores best at room temperature in an airtight container, but we're guessing you will not need to worry about storing it — it's just that delicious!

Ingredients

• 2 cups white sugar
• ½ cup milk
• 1½ cups Marshmallow Fluff (or 7-ounce container of marshmallow creme)
• 1⅜ cup creamy peanut butter (12-ounce container)
• ½ tablespoon vanilla extract

Directions

1. Butter an 8x8-inch baking pan or glass dish lined with optional parchment paper.
2. Combine the sugar and milk in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally.
3. Boil at a rapid boil for 3 minutes, stirring constantly, then remove from the heat.
4. Add the Marshmallow Fluff, peanut butter, and vanilla extract to the sugar mixture, and stir vigorously to incorporate.
5. Transfer the cooked fudge to your prepared baking dish, and smooth it out to an even layer. Allow the fudge to cool on a cooling rack to room temperature.
6. Transfer to your refrigerator to cool completely before removing the slab of fudge and slicing it into approximately 1-inch squares to serve.