Ever tried to make a peanut butter fudge with marshmallow cream recipe… but ended up scraping a sticky mess off your pan? Been there, done that, wish I hadn’t. Everyone talks about these “super easy” fudge recipes, but honestly, I used to think it was some kind of secret society stuff. If you want a fudge that comes out smooth and creamy (with that ooey-gooey marshmallow swirl), keep reading. If you’re craving more easy comfort food after this, maybe check out this baked cream cheese chicken that’s a weeknight hero. Right—let’s fudge!
Best Peanut Butter for Peanut Butter Fudge
Alright, here’s the deal: all peanut butter is not created equal. I used to think any old jar would do, but wow, does it make a difference. For melt-in-your-mouth creamy fudge, always go with classic creamy peanut butter. Jif, Skippy, whatever big brand you like—yep, it makes things a ton easier to blend.
Resist the urge to use the “natural” kind that separates. I love it for sandwiches, just not for fudge unless you want oily, weirdly textured chunks. For folks wanting a chunkier bite, you can totally toss in a handful of chopped peanuts at the end—just keep the base creamy or it gets crumbly.
Oh, and if you want an extra rich flavor, a peanut butter with a higher fat content works best. I accidentally grabbed a “reduced fat” jar once. Fudge came out sad, not sweet. You really can taste the difference in the final treat.
“The first time I tried this recipe using my favorite creamy peanut butter, it turned out like something from a five-star restaurant. So simple, and my whole family asked me to make it again the next week!” – Alex M.
Fudge Making Tips
Making fudge isn’t rocket science, but some days it feels pretty close. Big trick is patience—don’t rush the boiling step. Foolish me, I once tried to speed it up with high heat, and it turned into a concrete block. Nice.
Get all your ingredients measured out before you start, because once the peanut butter fudge with marshmallow cream is moving, it moves fast. Have your marshmallow cream ready to swirl in—don’t wait till the last second or things will set before you can get those dreamy ribbons.
Also, don’t overmix! When you’re adding the marshmallow cream, stop swirling while it still looks like a beautiful mess. If you stir too much, you’ll lose all the pretty swirls and just end up with a beige slab. And, trust me, keep a spatula ready. You’ll need every bit to scrape from the pan—and sneak a taste, obviously.
Nutrition Facts (per serving)
If you want a “healthy” fudge, this probably isn’t your dessert. But life’s short, so why not? For one modest (or big, I won’t judge) square, the calories hover around 130. You’ll get about 5g fat, 18g sugar, and maybe 2g protein—nothing too crazy, but also not salad.
It’s gluten-free which is great for your friends who can’t have wheat. There’s a good amount of energy packed in, too, so maybe don’t eat the whole pan at once unless you just ran a marathon. Or… you know, Monday happened.
Real talk: moderation is key. But if you’re anything like me, sometimes key gets totally lost in the fudge tin.
Recipes Submitted By
Big thank you to all the peanut butter fudge fans out there who sent tips, secrets, and even disaster stories. My neighbor Jessie swears by doubling the marshmallow swirl, and honestly, I’m not mad about it. I saw Cousin Pete using mini marshmallows for a chunkier effect (kids LOVED it, adults not so much).
And shoutout to the person on the baking forum who replaced half the peanut butter with Nutella—delicious, but pretty sweet. If you’ve come up with a wild, better way to make this peanut butter fudge, share it! I’m all ears (and usually hungry).
You’ll Also Love
Wondering what else to whip up after you finish that tray of fudge? Try something equally chill, like this ridiculously simple chocolate cream pie recipe (it’s no-bake, so you’ll have extra time for binge-watching shows). Or, if you’re in the mood for savory, there are tons of comfort recipes you can browse. Don’t forget to keep things easy—you deserve it.
- Great for parties: This fudge disappears at potlucks. Every dang time.
- Store in the fridge: Lasts at least a week… unless your friends find it.
- Perfect for gifting: Wrap in wax paper, grab a ribbon, pretend you bought it from a fancy shop.
The recipe practically begs for sharing—but your secret’s safe with me if you don’t.
Common Questions
Do I really need to use marshmallow cream for this fudge?
I mean, you don’t have to, but it gives you that gooey, magical swirl. No regrets when you do.
How do I keep my fudge from turning grainy?
Don’t rush the boiling part, and keep the stirring steady but not furious. Let the sugar dissolve properly.
What’s the best way to cut fudge?
Wait till it’s fully set and use a sharp knife dipped in hot water. Wipe between slices, or the edges get all messy.
Can you freeze peanut butter fudge?
Yup! Wrap tightly and freeze. It’ll taste fresh when you let it thaw.
Is chunky peanut butter okay to use?
If you want a little crunch, sure! Just know the fudge isn’t as silky smooth.
Why This Fudge Should Be on Your To-Try List
So, to wrap this all up in a sweet little package—creamy, irresistible peanut butter fudge with marshmallow swirl is a game-changer for dessert nights. You grab a jar of creamy peanut butter, don’t rush the steps, and you’ll get wow-worthy fudge every time. Trust me, if you’re after even more inspiration, check out this Creamy Peanut Butter Fudge Recipe for a twist, or dive into this is my great-great-great grandmother’s peanut butter fudge for old-school comfort. Don’t be shy, give it a whirl—the kitchen’s for having fun, not perfection!
Peanut Butter Fudge
Ingredients
Method
- Measure all ingredients out before starting.
- In a medium saucepan, combine the granulated sugar and condensed milk over medium heat.
- Stir constantly until the mixture comes to a boil.
- Once boiling, continue to boil without stirring for 3-4 minutes.
- Remove from heat and immediately stir in the peanut butter until smooth.
- Transfer the mixture to a greased pan.
- Drop spoonfuls of marshmallow cream on top and gently swirl with a spatula.
- Let set at room temperature until firm, about 4 hours.