Creamy Marshmallow-Peanut Butter Fudge

150 24 servings, 2 squares (68 g) each
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(1) 1 Review
Prep Time
Total Time

24 servings, 2 squares (68 g) each

We're not going to lie. It's hard to wait for this Creamy Marshmallow-Peanut Butter Fudge to firm up in the fridge. But making it? That's easy.

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What You Need

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Make It

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  • Line 13x9-inch pan with foil; spray with cooking spray.
  • Bring sugar, butter, milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook 5 min., stirring constantly. Add peanut butter chips and vanilla; cook 2 to 3 min. or until chips are completely melted and mixture is well blended, stirring frequently. Spread onto bottom of prepared pan. Sprinkle with nuts; press lightly into fudge with back of spoon.
  • Refrigerate several hours before cutting into 48 squares to serve.

Creamy Marshmallow-Chocolate Fudge

Omit peanuts. Prepare fudge as directed, increasing sugar to 3 cups and substituting 1-1/2 pkg. (225 g each) Baker's Semi-Sweet Chocolate, chopped, for the peanut butter chips.

How to Store

Store in airtight container in refrigerator.


For creamier fudge, let fudge stand at room temperature about 1 hour before serving.


  • 24 servings, 2 squares (68 g) each

Nutritional Information

Serving Size 24 servings, 2 squares (68 g) each
Calories 210
% Daily Value
Total fat 11g
Saturated fat 5g
Cholesterol 15mg
Sodium 70mg
Carbohydrate 27g
Dietary fibre 1g
Sugars 23g
Protein 3g
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 2 %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

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  • tweety510 |

    I don't know what went wrong, but this did not turn out right. The fudge was very soft and would harden like it should have. So this was a flop....... : (

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