Cloud Topped Peanut Butter Fudge
Indulge in the heavenly sweetness of Cloud Topped Peanut Butter Fudge, a decadent treat that combines the rich creaminess of peanut butter with a luscious, marshmallowy "cloud" layer. This no-bake fudge recipe is quick to prepare, requiring just 15 minutes of prep time, making it the perfect dessert for satisfying your sweet tooth without the hassle. The base, crafted from a buttery peanut butter dough, is perfectly balanced with a pillowy, silky topping made from melted mini marshmallows and a touch of heavy cream. Whether served at a festive gathering or enjoyed as an afternoon indulgence, this two-layer confection is sure to delight. With its velvety textures, simple ingredients, and impressive presentation, this cloud-topped fudge is easy to make yet feels indulgent—a perfect combination for dessert lovers searching for "peanut butter fudge with marshmallow topping" recipes.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1.5 cups Creamy peanut butter
- 2 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 4 cups Powdered sugar
- 3 cups Mini marshmallows
- 0.5 cup Heavy cream
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract (for marshmallow layer)
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal. Set aside.
In a medium saucepan over medium heat, melt the butter and peanut butter together, stirring constantly until smooth and fully combined.
Remove from heat and stir in the vanilla extract and salt.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition until a thick, smooth dough forms.
Press the peanut butter mixture evenly into the prepared pan, smoothing the top with a spatula. Set aside.
To prepare the marshmallow cloud topping, combine the mini marshmallows, heavy cream, and granulated sugar in a medium saucepan over medium-low heat.
Stir continuously until the marshmallows are fully melted and the mixture is silky smooth.
Remove from heat and stir in the additional vanilla extract for the topping.
Immediately pour the marshmallow mixture over the peanut butter fudge layer, spreading it evenly with a spatula.
Allow the fudge to cool completely at room temperature for about 2 hours, or refrigerate for 1 hour until firm.
Once set, lift the fudge out of the pan using the parchment overhang. Use a sharp knife to cut into 16 squares.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
Nutrition Facts
Calories |
5961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.8 g | 402% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 2332 mg | 101% | |
| Total Carbohydrate | 746.4 g | 271% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 650.3 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2274 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
