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Easy Peanut Butter Fudge

Total Time

Prep: 15 min. + chilling

Makes

2 pounds (64 pieces)

My sister shared the recipe for this unbelievably easy peanut butter fudge with marshmallow cream. I prefer using creamy peanut butter for this mouthwatering dessert, but the chunky style works just as well. —Mary Jane Rummel, Linglestown, Pennsylvania

Ingredients

  • 2 teaspoons butter, softened
  • 2 cups sugar
  • 1/2 cup whole milk
  • 1-1/3 cups peanut butter
  • 1 jar (7 ounces) marshmallow creme

Directions

  1. Line an 8-in. square pan with foil; grease with butter.
  2. In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat.
  3. Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly.
  4. Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.

Test Kitchen Tips
  • Drizzle individual fudge squares with melted chocolate to add some easy holiday glam.
  • We tasted six popular kinds of chunky peanut butter. Here's the brand we like best.
  • Nutrition Facts

    1 piece: 67 calories, 3g fat (1g saturated fat), 0 cholesterol, 28mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 1g protein.