Peanut Butter Marshmallow Fudge Candy
Indulge your sweet tooth with this irresistible Peanut Butter Marshmallow Fudge Candy, a no-bake treat that combines rich peanut butter, creamy marshmallows, and a touch of homemade decadence. Perfectly smooth and melt-in-your-mouth delicious, this easy-to-make fudge starts with a buttery caramel base, layered with fluffy marshmallows, and finishes with just the right amount of sweetness from powdered sugar. Ready in just 25 minutes of preparation and cooking time, this crowd-pleasing dessert is perfect for holidays, potlucks, or anytime you need a quick and impressive sweet treat. With its satisfying balance of creamy, nutty, and sugary flavors, this fudge is guaranteed to be a hit at your dessert table—and it can even be stored for up to two weeks for ultimate convenience!
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Recipe Information
Ingredients
- 1 cup Butter
- 2 cups Brown sugar
- 0.5 cups Milk
- 1.5 cups Peanut butter
- 2 teaspoons Vanilla extract
- 3 cups Mini marshmallows
- 3.5 cups Powdered sugar
Instructions
Line an 8x8-inch baking dish with parchment paper, allowing the edges to overhang for easy removal later. Lightly grease the parchment paper with butter or non-stick spray.
In a medium saucepan, melt the butter over medium heat. Once fully melted, stir in the brown sugar and milk. Bring the mixture to a gentle boil, stirring frequently, and let it simmer for 2 minutes.
Remove the saucepan from the heat and immediately stir in the peanut butter and vanilla extract. Mix until the peanut butter is fully incorporated and the mixture is smooth.
Add the mini marshmallows to the saucepan and stir until they are completely melted and combined with the peanut butter mixture.
Gradually sift in the powdered sugar, one cup at a time, stirring well after each addition. Continue until a thick, smooth fudge-like consistency forms.
Transfer the fudge mixture into the prepared baking dish and spread it out evenly using a spatula. Smooth the top if necessary.
Let the fudge cool at room temperature for about 30 minutes, then transfer it to the refrigerator to set completely for at least 2 hours.
Once set, lift the fudge out of the pan using the parchment paper overhang. Slice it into 16 equal squares or desired serving sizes.
Store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. Serve and enjoy!
Nutrition Facts
Calories |
7324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.1 g | 492% | |
| Saturated Fat | 143.2 g | 716% | |
| Polyunsaturated Fat | 53.7 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 1497 mg | 65% | |
| Total Carbohydrate | 934.1 g | 340% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 836.7 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 634 mg | 49% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2797 mg | 60% | |
*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.
