Easy Peanut butter fudge with marshmallows a is smooth, creamy, and not too overwhelmingly peanut butter flavored treat!Jump to Recipe
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.
Flavor: this fudge has a distinct but not overpowering peanut butter flavor, as well as hints of vanilla that compliment it so so well. You can leave out the vanilla if you wish, but I think it’s great in there.
Texture: smooth, creamy and rich, this is a perfect fudge consistency.
Ease: this is a super easy recipe to make. The only tricky part is that you are boiling sugar, which always requires using caution.
- Cream or Half and Half (I used half and half, and the texture was perfect)
- Granulated Sugar
- Mini Marshmallows
- Peanut Butter
- Vanilla Extract
Tips and Tricks
- When letting the sugar mixture come to temperature and boil, it’s better to do this over a longer period of time at a lower temperature. You’re less likely for the sugar to burn this way. It’s also okay to stir periodically to ensure that you’re not burning the sugar at the bottom of the pot.
- Make sure to wait until the fudge is fully cool to cut it. It will be much easier that way.
- Line your baking pan with foil or parchment if you want to be able to remove the fudge for easy cutting, especially if you’re making it as gifts.
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Can I make this without a candy thermometer?
Honestly, I don’t recommend making fudge, or any kind of candy that requires checking temperature without a thermometer. There are tutorials all over the internet about how to check for soft ball, hard ball, etc. stages, but the only way to be sure you’re at the right temperature is to use a thermometer. This is the one I use, and it’s fantastic.
How do I store leftovers?
Store any leftovers for up to a week at room temperature in ah airtight container.
Can this be made Vegan friendly?
This recipe is not vegetarian/vegan friendly, as the marshmallows in the recipe are made with meat by-products. I don’t have any recommendations to make this vegan friendly at this time.
Can I use other nut butters?
Sure! Just use the same amount of your favorite nut-butter in place of the peanut butter!
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Easy Peanut Butter Fudge with Marshmallows
- 1 cup half and half
- 2 cups granulated sugar
- Pinch Salt
- 4 tablespoons butter cold, cut into pieces
- 1 cup mini-marshmallows
- 1 ⅓ cups peanut butter smooth or chunky
- 1 teaspoon ovanilla extract
- 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.
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