Peanut butter fudge with mini marshmallows and evaporated milk

"THE most intense peanut butter flavor and creamy texture. Ever the crowd pleaser. I've been getting requests for this delectable confection for 30 years! This is my adaptation of an old mail-in brand name recipe."

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ingredients
Questions & Replies
Enjoy this delicious Peanut Butter Fudge! Smooth and creamy, sweet and marshmallowy, this fudge is a delicious holiday treat great for gifting, sharing, and shipping to your loved ones.
After making this fudge 400-gazillion times, I’m pretty sure I have the perfect recipe for success.
TIPS for making the BEST Peanut Butter Fudge:
Can you freeze fudge?
Thanks for PINNING!
PRINT THE RECIPE!
Featured Kitchen Tool for making Peanut Butter Fudge:
Here are a few more recipes you might also enjoy:
Burnt Sugar Almonds
English Toffee
Which is better for fudge evaporated or condensed milk?
Can I use marshmallows instead of fluff for fudge?
Why does my peanut butter fudge not set up?
What makes peanut butter fudge grainy?

Ready In:

20mins

Ingredients:

Serves:

ingredients

1 1⁄2 cups granulated sugar
3⁄4 cup butter
2⁄3 cup evaporated milk
1⁄4 teaspoon salt
1 1⁄2 cups peanut butter (creamy or chunky)
1 teaspoon pure vanilla extract
2 cups miniature marshmallows
1 2⁄3 ounces M&M's plain chocolate candy (This is the individual snack size. Use 2 bags if using peanut M&Ms)

directions

Carefully line an 8" square baking pan with parchment paper. Fold the corners carefully and tape the sides if necessary. Don't worry, it doesn't get baked!
Add sugar, butter and evaporated milk to a heavy 2 quart saucepan. On high heat, stir mixture and bring to a full rolling boil. Reduce heat to medium-low, and continue boiling and stirring for 5 minutes, making sure to continuously scrape down the sides. Remove from heat, and allow to cool for 2 minutes. Add peanut butter, and stir until completely melted and incorporated. Add vanilla and marshmallows, and stir until completely melted and incorporated. There should be no visible streaks of peanut butter or marshmallow.
Pour mixture into parchment lined baking pan, tilting or shaking for uniform thickness. While mixture is still warm, press M&Ms into the top of the fudge. I use an even grid pattern, typically 7 across and 7 down. Keep in mind that it's much easier to cut around M&Ms than through them. Press deeply enough to avoid popping out later. If M&Ms start to crack after being pressed into the fudge, the mixture is too hot. In that case, wait a few minutes, and try again.
Refrigerate for at least 4 hours. Carefully lift out the fudge by grabbing opposite sides of the parchment paper. Cut even rows between M&Ms, cleaning your knife in hot water between cuts, or when buildup causes messy cutting.
Assemble a second set of ingredients, and get ready to make another batch because these will be gone before you know it!

Questions & Replies

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Peanut Butter Fudge is the most requested candy I’ve ever made.

Men, in particular, love it. Maybe it’s the peanut butter, maybe it’s because it’s so sweet and creamy! I created this recipe by adapting the original chocolate Fantasy Fudge RECIPE on the back of the Jet-puffed Marshmallow Cream jar many, many years ago. Everybody loves it!

After making this fudge 400-gazillion times, I’m pretty sure I have the perfect recipe for success.

To get the perfect creamy texture, you’ll need a candy or instant read thermometer. For years I used the ‘soft ball stage’ test to check If the mixture was cooked enough. That old-school method can be a little more tedious than using a thermometer, and the results a little less consistent and dependable. Pick up an inexpensive thermometer and take the guess work out of candy making 🙂

TIPS for making the BEST Peanut Butter Fudge:

Use an instant read thermometer (like the one featured below) or a regular candy thermometer. Boil the sugar mixture to 240F then remove from the heat. This is a little higher temperature than you might cook regular fudge, but it’s necessary as we add creamy peanut butter to the mix. You want the fudge to be creamy and soft, but not squishy.
In the video I was cooking on an induction hot plate which I turned off once the mixture reached 240F. This kind of cooktop cools quickly but normally I remove the pan from the heat when using my regular stove top.
Be sure to have all your ingredients measured out and ready to go as this recipe moves fast once the butter sugar mixture reached 240F.

Vary your craft by sprinkling light salted peanuts on top of the hot fudge, or stir in 1 cup of peanuts just before pouring into the prepared pan for a chunky fudge experience.
For the chocolate peanut butter lovers among us, divide the mixture between two 8-inch or 9-inch baking pans. Next, make a batch of chocolate Easy Fantasy Fudge (skip the pecans) and divide between the two pans of peanut butter fudge. Instant layered fudge – and the best of both worlds!
Use regular creamy peanut butter like Jiff or Peter Pan. Natural peanut butters don’t work well in this recipe.
It may sound weird but I prefer using margarine instead of butter for this recipe. I never bake with margarine anymore, but for fudge and our English Toffee it just works best. If you can find it, Parkay is my favorite brand of margarine for candy making.

This recipe is easily doubled then poured into a 9×13-inch baking pan.
For shipping or gifting leave the fudge in one large piece, or several bigger pieces tightly wrapped in plastic wrap and a ziplock bag. The lucky recipient can slice when ready to serve and there’s less chance for the fudge to dry out. This also helps with longer storage of the fudge at home.

Can you freeze fudge?

Yes you can freeze fudge! Wrap tightly in plastic wrap, seal in a ziplock bag and store in an airtight container for up to a month. For longer shipping times, freeze before mailing.

Thanks for PINNING!

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PRINT THE RECIPE!

The most requested Christmas treat - year after year!

¾ cup margarine
2 ½ cups granulated sugar
1 (5-ounce) can evaporated milk (about ⅔ cup)
⅓ cup creamy peanut butter
1 (12-ounce) package peanut butter chips
1 (7-ounce) jar Marshmallow Creme
1 teaspoon vanilla extract

Lightly grease a 9x9 or 8x8-inch square pan
Mix margarine, sugar and milk in a heavy 3-quart saucepan; bring to a full rolling boil on medium heat, stirring constantly.
Continue boiling 5 minutes on medium heat or until candy thermometer reaches 240°F stirring constantly to prevent scorching. Remove from heat.
Stir in the peanut butter.
Gradually stir in the peanut butter chips until melted.
Add the marshmallow cream and vanilla. Stir until smooth and blended.
Pour into prepared pan and cool at room temperature.
When cooled, cut into squares and store in an airtight container

Do not substitute sweetened condensed milk for the evaporated milk.
See TIPS in the original post for more ideas and tips for success.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Featured Kitchen Tool for making Peanut Butter Fudge:

Pick up a Digital Instant Read Thermometer for all your cooking needs. Great for meats, grilling, candy making, deep fried foods and even bread! Take the guesswork out of your recipes and get crucial temperature results in 4-7 seconds. This thermometer is very affordable but not 100% waterproof. Check all the models and find one that fits your needs and price point. Easy to clean and store!

*Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

Here are a few more recipes you might also enjoy:

Burnt Sugar Almonds

English Toffee

Thanks so much for stopping by! Tricia

Originally posted December 2010, updated November 2018

Which is better for fudge evaporated or condensed milk?

Unfortunately, you cannot use evaporated milk instead of condensed milk in fudge. You can substitute evaporated milk for regular milk in many instances, but it will not give the same rich, creamy taste that you get from the sweetened condensed milk.

Can I use marshmallows instead of fluff for fudge?

You can use your marshmallows of choice in this recipe. You can use marshmallow fluff in place of the marshmallows. Heat the marshmallow fluff for 30 seconds before you add it into the the chocolate. Some bags of chocolate chips weigh more, it's okay as long as you're within an ounce.

Why does my peanut butter fudge not set up?

What causes peanut butter fudge not to harden? Fudge not setting is often caused by the fudge mixture not getting hot enough or not being cooked for long enough. If it's really soft, you can try to reheat it, adding a little more milk. Bring it slowly back to a boil then try again - it should set firmer.

What makes peanut butter fudge grainy?

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.