Peanut butter fudge made with marshmallow cream

This peanut butter fudge with marshmallow cream is a truly decadent holiday treat.  Delightfully creamy, your eyes will roll back into your head as it melts in your mouth with a blast of buttery roasted peanut butter and just a hint of salt.

Vintage holiday tins make treats even more nostalgic.

Growing up, it just wouldn't be Christmas without a big tin of my mom's deliciously creamy peanut butter fudge with marshmallow cream sitting around the house.  

Can I Make This Fudge In Advance?

If you're making this fudge around the holidays, I know time is important when you have so many things on your to-do list.  Thankfully, peanut butter fudge can be made a week (or even a little more) in advance.  As long as you keep it wrapped up tight and stored in an airtight container, it should be just as tasty as the day you made it.  

What about Freezing?

Yes, peanut butter fudge freezes well. 

How to Freeze Peanut Butter Fudge

1. Make sure your fudge is completely cooled, and then cut into oversized squares (this is just to keep things simple when wrapping it up). 
2. Wrap up each square tightly in plastic wrap, and then place the wrapped squares into freezer-safe storage bags.
3. Freeze.  Use within 4 months for best flavor and texture.
4. To thaw, remove a wrapped section and let it thaw on your countertop until it reaches room temperature.

Cut your squares as big or small as you want

Tips For Success

Here are my two biggest pieces of advice for making this fudge taste spectacular: use a really great peanut butter and a really great vanilla extract.

I recommend using something like Nielsen-Massey's Madagascar Bourbon Vanilla - a well-known favorite among professional and home bakers and the only vanilla extract that I use.

As for peanut butter, choose one that has a strong roasted peanut flavor and one that does not have added ingredients such as other oils or extra sugar.  There is plenty of sugar in this recipe as it is and it truly doesn't need any extra sweetness.  Ideally, you want the ingredient label to include only two items: peanuts and salt.  I love Peanut Butter & Co's Old-Fashioned Smooth Peanut Butter (but be careful with the same brand's "Smooth Operator" flavor as it does add extra sugar)

I mean, whatever you use is gonna produce some tasty fudge, but those are my two little tidbits that'll really elevate your fudge into something special and remembered.

Fudge that melts in your mouth

Candy Thermometer Makes Fudge Making Easy (Buy Here)

What's the Best Way To Cut Fudge?

I kinda like fudge that's a little rustic looking and rough around the edges, but here are some tips for getting clean squares when slicing your peanut butter fudge:

• Make sure the fudge has cooled and has set up completely.
• Use a sharp, non-serrated edge knife.
• Dip the knife into very hot water and wipe off the excess water before each cut.
• Wipe off excess fudge in between every cut.

This was the first Christmas that my kids really got into enjoying the delicious treats lying around and this was one of their very favorites of the season.  I know this peanut butter fudge with marshmallow cream will be one of yours, too!  Enjoy!

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Peanut Butter Fudge With Marshmallow Cream

★★★★★

5 from 1 reviews

• Author: Erin Browne
• Total Time: 20 mins

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Description

This creamy peanut butter fudge will take you right back to your Mamaw's house with its soft texture and bold roasted peanut flavor.

Ingredients

Scale 1x2x3x

• 1 stick unsalted butter
• 2 lbs powdered sugar
• 1 12oz can evaporated milk
• 1 7oz jar marshmallow creme
• 1 16oz jar of creamy peanut butter (you can use crunchy as well)
• 1 tsp pure vanilla extract or vanilla bean paste

Instructions

1. Lightly grease a 9x13 baking pan and set aside. Fill a small bowl with cool water and set it next to the stove. In a heavy bottom saucepan, melt the butter and add the sugar and evaporated milk. Stir to combine. Attach a candy thermometer to the pan so that the tip is submerged in the liquid but is not directly touching the bottom of the pan.
2. Cook on medium until the mixture reaches soft ball stage, or about 235F. Test this by dripping a small amount of the mixture into the bowl of cool water using a spoon. Use your fingers to try to form the mixture into a ball under the water. If the mixture disintegrates into the water, it is not done yet.
3. Once soft ball stage has been reached, remove the pan from the heat and mix in the marshmallow creme, peanut butter, and vanilla extract. Stir vigorously until all ingredients are well-combined and the mixture is smooth.
4. Use a silicone spatula to scrape the soft fudge into the prepared pan and smooth out the top. Allow to cool completely - it will usually take several hours for the fudge to fully set up.
5. Cut into squares by running a sharp knife under hot water and making cuts in the fudge, wiping off the excess between each cut. Keep stored in an airtight container at room temperature.

Notes

Choosing Ingredients:
To really elevate this fudge into something special, choose a high quality pure vanilla extract such as Nielsen-Massey, and a peanut butter with a strong roasted peanut flavor and with only peanuts and salt on the ingredient label. Avoid peanut butters with added oils and sugar.
Cooking the fudge:
Cooking the mixture to the correct temperature is the most important part of this recipe. If it is does not reach soft ball stage, the fudge will not set up. If it is overcooked, the fudge will be hard and chalky instead of smooth and creamy. I highly recommend using a candy thermometer in conjunction with the cool water test to make sure that you cook the fudge the right amount of time. It's not as hard as it sounds, promise!

• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Dessert
• Method: Stovetop

Keywords: fudge, peanut butter, marshmallow cream, evaporated milk, holidays, christmas

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