Creamy Marshmallow Peanut Butter Fudge

The First Bite That Stole My Heart

I still remember the sticky sweetness of my first bite. My aunt handed me a square of this fudge at a summer picnic. The marshmallow melted on my tongue, the peanut butter crunch made me grin. Ever wondered how two simple flavors could feel like a hug? Now I make it for snowy days and sleepy Sundays. Share your favorite comfort-food memory below—was it a family recipe too?

My Fudge Fiasco (And Why It Worked)

My first batch was a mess. I forgot the thermometer and boiled the sugar too long. The fudge set like a brick—but my neighbors still begged for seconds. Mistakes teach us: food tastes better when made with love, not perfection. Home cooking connects us. Poll: ever salvaged a kitchen disaster? Tell me in the comments!

Why This Fudge Feels Like Magic

– The marshmallow creme adds cloud-like fluff against the rich peanut butter. – Salted peanuts? They give a salty kick that makes the sweet pop. Which flavor combo surprises you most—creamy or crunchy? Try both and decide. This treat proves opposites attract.

A Sweet Slice of History

Fudge started in U.S. colleges in the 1880s. Students cooked it in dorm rooms as a cheap thrill. *Did you know marshmallow creme was invented to replace fussy whipped meringue?* This recipe mixes old-school charm with pantry staples. Perfect for modern bakers craving nostalgia.

Ingredients:

Ingredient	Amount	Notes
Granulated sugar	3 cups
Evaporated milk	1 (5-ounce) can (about 2/3 cup)
Unsalted butter	3/4 cup (12 tablespoons)
Peanut butter	1/3 cup	Creamy or crunchy
Peanut butter chips	1 (10-ounce) package
Marshmallow creme	1 (7-ounce) jar
Salted peanuts	1/4 cup	Optional

How to Make Creamy Marshmallow Peanut Butter Fudge

Step 1 Grab an 8×8-inch baking dish. Butter it well or spray with nonstick spray. Set it aside for later. In a heavy pot, mix sugar, milk, and butter. Cook on medium heat until it boils. Stir often to avoid burning. (Hard-learned tip: Use a wooden spoon—it won’t get too hot!) Step 2 Once boiling, let it cook for 5 minutes. Stir nonstop to keep it smooth. Check the temp with a candy thermometer. Aim for 235°F—the soft ball stage. Too low, and your fudge won’t set right. What’s the key temp for perfect fudge? Share below! Step 3 Take the pot off the heat. Add peanut butter, chips, and marshmallow creme. Stir fast until creamy and lump-free. Toss in peanuts if you like them. Save a few for topping. Step 4 Pour the mix into the prepared dish. Spread it evenly with a spatula. Let it cool completely before cutting. Store leftovers in a tight container. Enjoy within a week—if it lasts that long! Cook Time: 20 minutes Total Time: 30 minutes Yield: 24 servings Category: Dessert, Candy

3 Fun Twists on Classic Fudge

Chocolate Swirl Melt 1/2 cup dark chocolate chips. Drizzle over the fudge before it sets. Use a knife to swirl it in. Spicy Kick Add 1/2 tsp cayenne to the peanut butter. It gives a warm, surprising finish. Perfect for bold taste buds. Cookie Crunch Fold in 1/2 cup crushed graham crackers. Adds a sweet, crunchy texture. Kids love this version. Which twist would you try first? Vote in the comments!

Serving Ideas & Perfect Pairings

Top fudge squares with extra peanuts or sea salt. Serve with vanilla ice cream for a decadent treat. Pack in little bags as sweet gifts. Sip cold milk or coffee with your fudge. For adults, try a bourbon-laced hot chocolate. Both balance the richness. Which would you choose tonight?

Storing and Serving Tips

Keep this fudge fresh in an airtight container at room temp for up to a week. For longer storage, freeze slices between wax paper for 3 months. Thaw overnight before serving. *Fun fact: Fudge tastes richer at room temp!* Want to gift it? Wrap squares in parchment for a cute homemade touch. Batch-cooking tip: Double the recipe in a 9×13-inch pan—just stir extra carefully. Why this matters: Proper storage keeps the texture creamy. Ever tried freezing fudge? Share your tricks below!

Quick Troubleshooting Guide

Grainy fudge? You might’ve stirred too little during boiling. Fix it by reheating gently with a splash of milk. Too soft? Next time, boil to exactly 235°F—thermometers are key. Sticky mess? Grease your knife before cutting for clean slices. Why this matters: Small tweaks make big differences. My neighbor once salvaged grainy fudge by blending it into ice cream! What’s your biggest fudge fail?

Your Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just check labels on chips and marshmallow creme—most brands are safe. Q: How far ahead can I prepare it? A: Make it 3 days before serving. The flavor gets better! Q: Any nut-free swaps? A: Try sunflower seed butter and omit peanuts. Q: Can I halve the recipe? A: Use a smaller pan and watch the boil time. Q: Why add peanuts on top? A: Crunch contrast! Skip if you prefer silky-smooth bites.

Final Sweet Note

This fudge is my go-to for potlucks—always disappears fast! Tag @SavoryDiscovery on Pinterest so I can cheer your creations. Did you try a twist? Tell me below. Happy cooking! —Elowen Thorn.