Peanut Butter Fudge With Marshmallow Creme, And Peanut Butter Chips

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Prep:
15 mins

Cook:
0 mins

Total:
15 mins

Servings:
16 servings
Nutrition Facts (per serving)
216 Calories
8g Fat
34g Carbs
4g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 16
Amount per serving
Calories 216
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 8%
Cholesterol 1mg 0%
Sodium 86mg 4%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 3%
Total Sugars 30g
Protein 4g
Vitamin C 0mg 0%
Calcium 22mg 2%
Iron 0mg 2%
Potassium 112mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Peanut butter fudge is a fantastic indulgence. It makes a nice treat for family gatherings, bake sales, and potlucks. No matter your intention, this peanut butter fudge recipe is simple, easy, and delicious.

This is similar to an old-fashioned chocolate fudge recipe, but the marshmallow creme (also called marshmallow fluff) gives the fudge a silky texture that’s melt-in-your-mouth creamy. It’s the perfect background for creamy peanut butter, but crunchy peanut butter is a nice contrast and an easy way to incorporate nuts into the fudge. It comes together rather quickly and the hardest part is waiting for it to set so you can enjoy the sweet treat.

Ingredients

  • 2 cups sugar

  • 2/3 cup milk

  • 1 cup marshmallow creme

  • 1 cup peanut butter, creamy or crunchy

  • 1 teaspoon pure vanilla extract

Steps to Make It

  1. Gather the ingredients.

  2. In a saucepan, boil the sugar and milk until it reaches soft ball stage (between 235 F and 245 F on a candy thermometer).

  3. Remove from the heat and stir in the marshmallow creme, peanut butter, and vanilla extract.

  4. Pour the mixture into a buttered 8-inch-square pan.

  5. Cut into squares once firm.

  6. Serve and enjoy!

Tips

  • If you don’t have a candy thermometer, you can still test the syrup for soft ball stage. Simply drop a small amount of syrup into chilled water. It should form a ball then flatten when picked up with your fingers.
  • Rather than buttering the pan, you can line it with foil. Make sure to leave excess poking up along the sides. When the fudge has cooled, simply lift the foil out, set it on a cutting board, and cut the fudge.
  • At room temperature, the fudge may set up within a couple of hours. The actual time required will depend on the temperature of your kitchen. Leaving it overnight is often best.
  • Store the finished fudge in an airtight container in the refrigerator. When your kitchen is cooler during the fall and winter, it can stay at room temperature.

Recipe Variations

  • Add chocolate to this recipe by melting 1 cup of semisweet chocolate chips in a double boiler or the microwave. Pour it on top of the peanut butter fudge right away after adding it to the pan.
  • You can also sprinkle chop nuts on top of the fudge.
  • Add swirls of your favorite fruit jam for peanut butter and jelly fudge. Pour spoonfuls of jam onto the warm fudge, then create a marble effect by dragging a knife through the fudge to incorporate the jam.
  • No marshmallow creme in the house? Try a simple peanut butter fudge recipe. It requires just three ingredients: butter, peanut butter, and confectioners’ sugar.

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