This easy peanut butter fudge recipe uses marshmallows as a cheat in place of more elaborate candy-making.
Have your lined baking pan ready to go before you start and work fast once you remove the saucepan from the heat. As the fudge starts to cool, it can become difficult to work with.
- 1/2 cup whole milk
- 6 regular-sized marshmallows (NOT mini or jumbo marshmallows, certified gluten-free if needed)
- 3/4 cup (150 g) white granulated sugar
- 3/4 cup (165 g) packed light brown sugar
- 2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups (420 g) smooth peanut butter
- 8-inch square baking pan
1 Prepare the baking pan: Lightly spray an 8x8-inch baking pan with cooking oil. Line with parchment paper.
2 Warm the milk and marshmallows: Place the milk and the marshmallows in medium pan. Turn the heat to medium low and gently heat the milk. Stir constantly until the marshmallows have melted. If the milk starts to foam up too much, reduce the heat.
3 Stir in the sugars, followed by the remaining ingredients: Once the marshmallows have melted, add both sugars and continue to cook on medium low heat while stirring until the sugars have dissolved and the liquid is smooth. Add the vanilla, salt, and peanut butter. Stir until smooth and incorporated into the batter.
4 Pour the hot fudge into the prepared pan: Once the fudge batter is smooth and uniform, immediately pour it into the prepared pan and smooth out with spatula or butter knife.
5 Cool overnight: Let the fudge cool to room temperature in the pan, then chill in the fridge overnight.
6 Cut the fudge: The next day, lift the fudge from the pan using the parchment paper and cut into 1-inch squares.
Store in an airtight container. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated.