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Peanut butter fudge with marshmallow fluff squares stacked on parchment paper, smooth golden-tan color
Jonas Mitchell

Peanut Butter Fudge with Marshmallow Fluff

Rich, creamy stovetop peanut butter fudge made with marshmallow fluff — ready in about 10 minutes of prep and 5 minutes of cooking.
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Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 36 pieces
Course: Dessert
Cuisine: American
Calories: 108
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups granulated sugar
  • 2/3 cups evaporated milk (not sweetened condensed milk)
  • 1/4 teaspoon salt
  • 7 tablespoons butter
  • 1 (7-ounce) jar marshmallow fluff
  • 1 1/2 cups creamy peanut butter (not natural-style)
  • 1 teaspoon vanilla extract

Equipment

  • 1 heavy-bottomed 3-quart saucepan
  • 1 8x8-inch baking pan
  • 1 roll parchment paper
  • 1 wooden spoon
  • 1 candy thermometer (optional)

Method
 

  1. Line an 8x8-inch pan with parchment paper.
  2. Melt butter in a heavy saucepan over medium heat, greasing the sides.
  3. Add evaporated milk, then sugar and salt. Stir until fully dissolved.
  4. Bring to a full rolling boil, stirring constantly, for 3-5 minutes.
  5. Remove from heat. Stir in marshmallow fluff, peanut butter, and vanilla until smooth.
  6. Pour immediately into the prepared pan and smooth into an even layer.
  7. Cool at room temperature for at least 2 hours until fully set.
  8. Lift out using the parchment overhang and slice into 1-inch squares.

Notes

Do not use sweetened condensed milk or natural-style peanut butter. Store at room temperature, never in the fridge — cold air makes it crumbly.
Nutrition (per piece)  Calories 108 | Carbs 12g | Protein 2g | Fat 6g | Saturated Fat 2g | Sugar 10g