Peanut Butter Marshmallow Fudge
These wonderful treats are the perfect snack for peanut butter lovers. They are sweet, creamy, smooth and incredibly peanutty. Pack them up in cellophane bags for pretty food gifts.
Ingredients
Makes: 1 20x30cm tin
- 800g caster sugar
- 340ml evaporated milk
- 225g butter
- 260g crunchy peanut butter
- 1 (200g) jar marshmallow spread, such as Marshmallow Fluff
Method
Prep:10min ›
Cook:20min ›
Extra time:3hr cooling ›
Ready in:3hr30min
- Butter a 20x30cm baking dish and set aside. Butter a 3-litre saucepan.
- Place buttered saucepan over medium heat and combine sugar, evaporated milk and butter within. Heat to between 112 to 116 degrees C or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove from heat and stir in peanut butter and marshmallow spread. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.
Secrets to fudge success
Read our Making perfect fudge article to learn a few secret tips and tricks to making perfect fudge every time.
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Reviews & ratings
Average global rating:
(106)
Reviews in English (90)
this seems to be far FAR too sweet, 800g of caster sugar is a lot and then 200g of marshmallow fluff? very sweet. Mine has yet to set, it's been in the fridge for 6 hours now. Also this makes far far more than a 20 x 30cm dish (unless you want 3 inch thick fudge) so I used 2 large cake tins, 1 of which is actually in the freezer and 2 hours on, STILL has not set. I'm hoping it will set by the morning. I'll come back and post what happens. - 18 Feb 2012
I finally found a peanut butter fudge that sets up!! If you don't have a thermometer, just boil (med-low heat) for 6 minutes after boiling begins. Also, 4 large marshmallows = 1 ounce. Cheaper than creme and works great !! - 18 Dec 2000 (Review from Allrecipes US | Canada)
I have this recipe except it calls for 1 jar of peanut butter(18 ounces) and it is really good fudge. So easy to make. My advice is to have the baking dish lined with waxed paper or foil ready and have the marshmallow fluff, peanut butter and vanilla in the bowl so when you remove the milk/sugar mixture from the heat, you can just dump the fluff/peanut butter in the pan and get right to mixing it up quickly. You got to work fast and trying to scoop the fluff out of the jar is too time consuming. - 29 Jul 2006 (Review from Allrecipes US | Canada)
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