Easy Peanut Butter Fudge With Marshmallows

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
64 pieces
25 min

Peanut butter fudge made with mini marshmallows is smooth, creamy, and not too overwhelmingly peanut butter flavored. It’s a great addition to your holiday baking, but it’s also perfect for any time of the year. An 8x8 pan makes 64 pieces of fudge, so it’s also a great option for sharing with friends and family.

I make a lot of claims to things being my favorite – I just love too many things, and they all always sounds amazing! But one of my true, all time, ride or die, desert island favorites is peanut butter fudge. Specifically peanut butter fudge from Schneider’s Sweet Shop in Bellevue, KY. It’s literally the best fudge I’ve ever had in my life, and I’ve been trying to recreate it for years.

Most recipes that I’ve tried have been far too overwhelmingly peanut-y, and what I want is a more subtle peanut butter flavor. I can’t take credit for this recipe – it comes straight from another one of my OG favorites, King Arthur Baking. But I can guarantee you that if you make this fudge, it will be the last fudge recipe you search for.

Easy Peanut Butter Fudge With Marshmallows
Recipe details
  • 64  pieces
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Easy Peanut Butter Fudge with Marshmallows
  • 1 cup of half and half
  • 2 cups of granulated sugar
  • Pinch of Salt
  • 4 tablespoons of cold, unsalted butter cut into pieces
  • 1 cup of mini-marshmallows
  • 1 1/3 cups of peanut butter, smooth or chunky
  • 1 teaspoon of vanilla extract
Easy Peanut Butter Fudge with Marshmallows
Line an 8x8 pan with foil or parchment, allowing some to hang over the edges for easy removal later
In a heavy bottomed saucepan, combine the half and half, sugar, salt and butter. Heat over medium, stirring until the butter has melted and the sugar has dissolved.
Continue heating until the mixture comes to a full rolling boil (bubbles over the top of the entire surface)
Continue to boil for 8-10 minutes, stirring VERY occasionally to prevent sticking/burning until a candy thermometer reads between 234F and 236F.
Immediately remove the pan from the heat, and stir in the marshmallows, peanut butter, and vanilla extract. Stir until smooth.
Pour the fudge out into the lined pan, and allow it to cool overnight or for at least 4 hours before cutting into 1 inch squares.
Sara's Tiny Kitchen
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