Peanut Butter Fudge Recipe With Marshmallow Cream: Ultra Creamy No-Bake Decadence

This no-bake fudge delivers ultra-creamy texture with minimal effort. I developed this recipe to capture the perfect balance between rich peanut butter and fluffy marshmallow cream.

The beauty lies in its simplicity—just melt, mix, and chill. No oven required, no complicated techniques. The marshmallow cream adds an airy lightness that cuts through the peanut butter’s richness.

What emerges is a confection that’s decadently smooth yet light, with a texture that melts in your mouth. The combination of sweet, nutty, and creamy makes this fudge irresistible.

Ideal for gifting or satisfying sudden cravings. The process is as enjoyable as the results.

Ingredients for Peanut Butter Fudge Recipe with Marshmallow Cream

Nine ingredients transform into that ultra-creamy no-bake magic you crave.

The peanut butter is non-negotiable here. Jif or Skippy give that perfect smooth consistency—natural PB works but can separate (stir it well first). Marshmallow Fluff is the gold standard for the cream, found near the marshmallows at any grocery store. For the butter, Kerrygold or Land O’Lakes melt beautifully. Don’t skip sifting the powdered sugar—it prevents graininess in the final texture.

Out of marshmallow cream? Mini marshmallows melted with extra butter can work in a pinch. No peanut butter? Almond butter or cashew butter swap in one-for-one. Want it richer? Add an extra 1/4 cup of melted chocolate. For the vanilla, imitation works but pure extract tastes better. The heavy cream can be replaced with evaporated milk if that’s what you have.

This fudge sets up best overnight in the fridge but can be cut in 2-3 hours. Stores well at room temperature in an airtight container for 1 week, or freeze for 3 months. The texture stays creamy even after freezing—just thaw slowly in the fridge before serving.

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

Here’s the no-bake method I’ve perfected for silky-smooth fudge that sets up just right.

Step 1: Melt the Base Ingredients Together

In a large, heavy-bottomed saucepan, melt the 0.5 cup Unsalted Butter over low heat. I always cut it into pieces first so it melts evenly without scorching. Once melted, stir in the 1.5 cups Creamy Peanut Butter until the mixture is completely smooth.

Now add the 7 oz Marshmallow Cream and the 0.25 cup Heavy Cream. This combination creates that ultra-creamy texture we’re after. Stir constantly until everything melts together into a glossy, homogeneous mixture – you shouldn’t see any streaks of marshmallow cream.

Watch the heat carefully. If it’s too high, the marshmallow cream can scorch, giving your fudge a bitter taste.

Step 2: Incorporate the Dry Ingredients

Remove the saucepan from heat and immediately stir in the 3.5 cups Powdered Sugar. I recommend sifting it first to prevent lumps in your finished fudge. The mixture will thicken considerably as you stir – that’s exactly what should happen.

Add the 1 tsp Vanilla Extract and 0.25 tsp Salt. The vanilla enhances the peanut butter flavor while the salt balances the sweetness. Stir vigorously for 1-2 minutes until the mixture is completely smooth and the powdered sugar is fully incorporated.

The fudge should now look like a thick, shiny batter. If it seems too thick, you can add a splash more heavy cream, but be careful not to make it runny.

Step 3: Add Chocolate for Depth (Optional Step)

For a chocolate-peanut butter twist, stir in the 1 cup Semi-Sweet Chocolate Chips until fully melted. The residual heat from the fudge mixture should be enough to melt them completely without additional cooking.

If the mixture starts to seize up from the cool chocolate, return the pan to very low heat for just 30 seconds while stirring constantly. This variation creates beautiful marbling if you don’t stir it completely smooth.

Step 4: Set and Finish the Fudge

Line an 8×8-inch baking dish with parchment paper, leaving overhang on all sides. Pour the fudge mixture into the prepared pan and smooth the top with a spatula. I like to sprinkle the 0.5 cup Chopped Peanuts evenly over the top for added texture and visual appeal.

Let it set at room temperature for 2-3 hours, or in the refrigerator for 1 hour if you’re in a hurry. The fudge is ready when it’s firm to the touch and a knife inserted comes out clean. For the creamiest texture, I recommend the longer, room-temperature setting time.

Once set, use the parchment overhang to lift the fudge out of the pan. Cut into 1-inch squares – you should get about 16 pieces. Store in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.

Essential Equipment for Great peanut butter fudge recipe with marshmallow cream

Heavy Saucepan

A 3-4 quart heavy-bottomed saucepan is essential for even heat distribution. I use my All-Clad stainless steel pan—it prevents hot spots that could scorch the marshmallow cream. Thin pans can burn the mixture, ruining your fudge. 🔥

Quality Mixing Tools

Use a heat-resistant silicone spatula for stirring—they scrape every bit from the pan. A wooden spoon can work, but silicone is gentler on non-stick surfaces. I also keep a whisk handy for smoothing out any lumps in the powdered sugar.

Accurate Measuring

For consistent results, measure ingredients precisely. I use OXO Good Grips measuring cups and spoons—they nest neatly and the magnetic backs keep my set organized. A kitchen scale helps for the 7 oz marshmallow cream if you want to be exact.

Parchment Paper

Line your 8×8-inch pan with parchment, leaving overhang on all sides. This makes removal effortless. I prefer pre-cut sheets for convenience. Without parchment, you risk sticking and losing half your batch to the pan.

Spacious Mixing Bowl

Transfer the mixture to a large bowl before adding powdered sugar to prevent overflow. I use a 5-quart stainless steel bowl—it gives plenty of room for vigorous stirring. A too-small bowl makes a messy, sticky situation.

Sharp Knife

For clean cuts, use a long, sharp chef’s knife. I run mine under hot water between cuts to prevent sticking. A 9-inch Wüsthof is my go-to. Wipe the blade between cuts for perfect squares every time.

Frequently Asked Questions