Peanut Butter Fudge Recipe Made With Marshmallow Cream: No-Bake Richness in Minutes

This no-bake fudge delivers rich peanut butter flavor with a texture so smooth it melts in your mouth. The secret is combining creamy peanut butter with marshmallow cream for a confection that sets perfectly without an oven.

I’ve tested variations, but this method consistently produces fudge that’s firm enough to cut yet tender enough to dissolve on the tongue. A 5-minute prep time means you can satisfy a sweet tooth almost instantly.

No thermometer, no candy-making skills required—just melt, mix, and chill. The result is a decadent treat that tastes like it came from a candy shop, not your kitchen.

Store it in an airtight container for up to two weeks, though it rarely lasts that long.

Ingredients for Peanut Butter Fudge Recipe Made with Marshmallow Cream

Seven simple ingredients transform into this decadent no-bake treat with minimal effort.

The peanut butter is the soul here—Jif or Skippy creamy are my go-tos, but any smooth, no-stir variety works. Marshmallow Fluff (the brand in the red jar) is what you want for that perfect fluffy texture. Butter should be unsalted so you control the saltiness. I grab mine from Kroger or Walmart—nothing fancy, just consistent quality.

No marshmallow cream? Mini marshmallows melted with a splash of milk can work, but the texture won’t be quite as smooth. Swap peanut butter for almond butter if that’s your jam (literally). Want it richer? Add an extra quarter cup. Short on vanilla? Vanilla bean paste adds a nice depth, but extract is fine too.

This keeps beautifully in an airtight container at room temp for up to 2 weeks (if it lasts that long). For longer storage, pop it in the fridge for 1 month. Cut into squares once fully set—easier slicing when chilled for 30 minutes first.

Step-by-Step Instructions for Peanut Butter Fudge Made With Marshmallow Cream

This no-bake method delivers rich, creamy fudge with minimal effort and maximum flavor.

Step 1: Combine Sugar, Butter, and Cream

In a medium saucepan, combine the 2 cups granulated sugar, 0.5 cup unsalted butter, and 0.25 cup heavy cream. Place the saucepan over medium heat and stir occasionally as the butter melts.

Once the mixture begins to boil, stop stirring and let it cook undisturbed. Watch for it to reach a full, rolling boil that you can’t stir down—this should take about 4-5 minutes. The sugar will dissolve completely, and the mixture will turn slightly thicker and glossier.

Step 2: Boil to Soft Ball Stage

Continue boiling the sugar mixture for an additional 4-5 minutes until it reaches 234-240°F on a candy thermometer (the soft ball stage). If you don’t have a thermometer, test by dropping a small amount into a glass of cold water—it should form a soft, pliable ball that flattens slightly when removed.

Be careful not to overcook, as this can cause the fudge to become grainy. Remove the saucepan from the heat as soon as the mixture hits the correct temperature. Let it sit for 1 minute to cool slightly before proceeding.

Step 3: Incorporate Marshmallow Cream and Peanut Butter

Add the 1 jar marshmallow cream and 1 cup creamy peanut butter to the saucepan. Stir vigorously with a wooden spoon or silicone spatula until the mixture is completely smooth and homogeneous. The marshmallow cream will melt into the hot sugar mixture, creating a glossy, thick base.

The peanut butter should blend in seamlessly, giving the fudge its signature rich, nutty flavor. If the mixture seems too thick, you can return the saucepan to low heat for 10-15 seconds to loosen it slightly, but avoid overheating.

Step 4: Add Vanilla and Salt

Stir in the 1 tsp vanilla extract and 0.25 tsp salt. The vanilla enhances the sweetness and adds depth, while the salt balances the richness of the peanut butter and sugar.

Mix thoroughly for another 30 seconds to ensure even distribution. The fudge mixture should now be smooth, glossy, and slightly thickened, with a deep, caramel-like aroma.

Step 5: Set and Cut the Fudge

Pour the fudge mixture into a greased 8×8-inch baking dish or a parchment-lined pan. Use a spatula to smooth the top evenly. Let it cool to room temperature, then refrigerate for at least 2 hours to set completely.

Once firm, remove the fudge from the pan and cut it into 1-inch squares. The fudge should be creamy yet firm enough to hold its shape. Store in an airtight container at room temperature for up to 1 week, or freeze for longer storage.

Troubleshooting Great peanut butter fudge recipe made with marshmallow cream

Grainy Texture

If your fudge turns out grainy, the sugar likely crystallized during cooking. To prevent this, avoid stirring once boiling begins, and ensure sugar fully dissolves before reaching 234-240°F. 💡

Too Soft or Runny

Undercooking the sugar mixture often causes this. Boil it to the correct temperature range and use a candy thermometer for accuracy. If already set, refrigerate for 30-60 extra minutes to firm up.

Fudge Won’t Set

This usually means the sugar didn’t reach the soft ball stage. Return the mixture to medium heat and cook until it hits 234-240°F, then re-test. Stirring in marshmallow cream too early can also prevent setting.

Separated Mixture

If the peanut butter or marshmallow cream separates, it’s likely due to temperature shock. Ensure all ingredients are at room temperature before combining. If separation occurs, gently reheat while stirring constantly until smooth.

Burnt Flavor

Overcooking the sugar mixture causes a burnt taste. Remove from heat immediately at 240°F. Clean the saucepan bottom between batches to prevent residue from burning. 🔥

Sticky Fudge

Excess humidity or not cooking the sugar long enough can make fudge sticky. Measure ingredients precisely and ensure the sugar mixture reaches the correct temperature. Store in an airtight container once fully set.

Frequently Asked Questions