Creamy Marshmallow-Peanut Butter Fudge - Kraft Recipes Top
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Creamy Marshmallow-Peanut Butter Fudge

Prep Time
25
min.
Total Time
2
hr.
25
min.
Servings

36 servings

Make this super easy Creamy Marshmallow-Peanut Butter Fudge. Simply mix together a few delicious ingredients, and then let the fudge firm up in the fridge.

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What You Need

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Make It

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  • Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
  • Bring sugar, butter, evaporated milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook 5 min., stirring constantly.
  • Stir in peanut butter chips and vanilla; cook and stir 2 to 3 min. or until chips are completely melted and mixture is well blended. Pour into prepared pan; spread to evenly cover bottom of pan. Sprinkle with nuts; press lightly into fudge with back of spoon.
  • Refrigerate several hours or until firm. Use foil handles to remove fudge from pan before cutting to serve.

Size Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Creamy Marshmallow-Chocolate Fudge

Omit peanuts. Prepare fudge as directed, increasing the sugar to 3 cups and substituting 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped, for the peanut butter chips.

Substitute

Prepare using regular JET-PUFFED Marshmallows.

How to Store

Store cut fudge in airtight container in refrigerator. For creamier fudge, let fudge stand at room temperature about 1 hour before serving.

Servings

  • 36 servings

Nutritional Information

Serving Size 36 servings
AMOUNT PER SERVING
Calories 210
Total fat 10g
Saturated fat 7g
Cholesterol 10mg
Sodium 100mg
Carbohydrate 24g
Dietary fiber 0g
Sugars 20g
Protein 4g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I made this for Christmas, it was my first time making fudge and I was so excited. I made this for Christmas, it was my first time making fudge and I was so excited. The recipe seemed very easy, no thermometer needed! I made the recipe following the directions super closely. After I put it in the pan it went into the refrigerator. I took it out the next day, giving it 24 hrs. to set, and I almost cried. You couldn't cut it bcuz it was gooey. Not good gooey either. I don't know what happened, but everyone I had talked to said they only use marshmellow creme to make fudge or it won't set up. Needless to say, I WON'T be making this again! 2 Thumbs Down!
Date published: 2007-01-23
Rated 1 out of 5 by from I'm so sad. I'm so sad. I was so excited to make christmas fudge and chose this recipe and followed it to the T! I let it sit in the fridge overnight, but it's still so sticky and soft! I want to cry. I added more chips and reboiled it... hoping it will help it harden. I spent a lot of money on the ingredients and hoping I don't have to throw it out. I seriously cannot think of where it went wrong?!
Date published: 2011-12-24
Rated 1 out of 5 by from I made this exactly as stated, except w/ marshmallow creme because many people said the regular... I made this exactly as stated, except w/ marshmallow creme because many people said the regular marshmallow didn't turn out. It still came out very gooeey & I couldn't even cut it to remove from the pan. my husband ate a few spoonfuls directly from pan, but tasted like thick sugary peanut butter, so I threw it out. Total waste of good ingredients & $$! will not use this recipe again.
Date published: 2008-01-09
Rated 5 out of 5 by from Yummy and Easy My husband makes this almost every holiday and everyone loves it. He follows the recipe but starts only with the sugar, butter and milk, he will get it to a full rolling boil on medium heat, stirring constantly, cook it till it's 234 degrees F on a candy thermometer, 5 minutes using a timer. Then remove it from heat (stir quickly), add marshmallows till melted, then slowly add peanut butter chips. When melted add nuts and vanilla, mix it well. Pour in prepared pan, spread completely. Cool as recommended in the recipe.
Date published: 2017-12-24
Rated 4 out of 5 by from I made this last night and let it chill in the fridge overnight. I made this last night and let it chill in the fridge overnight. It looks exactly like caramel- same color and consistency. But has a wonderfully smooth peanut butter taste. I would give the non-fudge consistency 3 stars but 4.5 for flavor!
Date published: 2011-12-25
Rated 4 out of 5 by from very yummy and easy, what i did was i divided the marshmallow mixture in half and added chocolate... very yummy and easy, what i did was i divided the marshmallow mixture in half and added chocolate chipes to one and pb chips to the other and then marbeled them together,very cool looking!
Date published: 2006-11-09
Rated 5 out of 5 by from I thought it was so good and the family agreed! I thought it was so good and the family agreed! When I went to the store they ran out of peanut butter chips, so I got choc./peanut butter chips and it tasted like Reeses cups!! yummy!!
Date published: 2011-01-13
Rated 4 out of 5 by from If you love peanut butter you will love these. If you love peanut butter you will love these. Very good and very easy to make. Be sure you use a big enough pot to melt down the marshmellows, etc.
Date published: 2006-05-27
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