I’ve never had a problem with this recipe for marshmallow-topped peanut butter fudge. I love it!
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 16 |
| Yield: | 16 squares |
Ingredients
- 2 cups packed brown sugar
- 2 cups white sugar
- 1 cup milk
- 4 tablespoons butter
- 1 ½ cups peanut butter
- 2 teaspoons vanilla extract
- 2 cups miniature marshmallows
Instructions
- Butter a 9-inch square pan.
- In a 3-quart saucepan, combine brown sugar, white sugar, milk, and butter. Cook to soft ball stage, 234 degrees F (112 degrees C). Remove from the heat.
- Stir in peanut butter, vanilla, and marshmallows; continue stirring until marshmallows are melted. Pour into the prepared pan and cool completely before cutting into 16 squares.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 151 mg |
| Sugars | 58 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Tastes just like my mom’s used to! I did add just a quick dash of salt in with the sugar mixture and it absolutely gave this such a great balance! Love it and will make again (probably tomorrow lol)!
Was really sweet and it needs salt. I think the 4 cups of sugar plus the sweet marshmellows was to much. I would do 1 cup of sugar to 1 cup of brown sugar. I ate 2 peices and got sick from eating all that sugar.
so good and so easy! tastes like something youve bought
I just made this and it turned out great my Husband loved it .
So easy to make. Excellent flavor. I followed the recipe to a T with the exception that I turned the heat up to med-high and rolled a boil for 5 minutes stirring constantly before removing it from the heat and adding the peanut butter, vanilla and marshmallows. Its very creamy . Not grainy in the least and set up perfectly. So those of you that are not having luck with it setting up, try this method of a steady boil for 5 mins.
I tried but failed miserably at making this recipe. Not sure if it was the recipes fault entirely, but had no understanding what “Cook to soft ball stage” meant, so I think that might have been part of the issue. The outcome was very tasty, but don’t know how to solidify more since even freezing it didn’t fix it.
If you’re having grainy, won’t set up, over set, crumbly, etc., are you doing it on a humid or rainy day? My Mom told me never make candy in inclement weather. Make thick soups and/or comfort foods. Applesauce will suffice for desert. HTH!!! & Blessings!
An extremely easy recipe and the best results I have ever had..A definite must try
Awesome!
Great taste but more of a taffy consistency. I timed the cooking and followed directions to the letter, but it will not set up firm enough. I have made easy fudge for years but lost my recipe. So I decided to give this one a try. Never had an issue with it not setting up until this one. It is smooth and tastes great but won’t be able to package it easily for gift giving. sigh.
Such an easier way to make this and it will turn out for you every time. Turn heat to med-hi or even hi. Make as directed except mix all ingredients and bring to boil, once you have a rolling boil stir entire time for 5 minutes while maintaining a full boil than after 5 minutes pull mix the marshmallows, vanilla and peanut butter vigorously until all have blended in and pour in dish. I make chocolate fudge first than I pour this on top than sprinkle chocolate chips on top of that. Just saying keep it simple :^)
everything was find got to the soft ball stage. Then when i mix in marshmallows, peanut butter and vanilla. it went from smooth and creamy to dry and crumbly. after a few hours of letting it sit in pan. i cut some out it just crumbed this is the second peanut butter fudge i tried from here that didn’t come out well.
Very good. It is a very soft and creamy fudge but I had no problem with it not setting up. I meant to add some chopped peanuts but I got distracted and forgot. I think the chopped peanuts would have been a really good addition but it is wonderful by itself. Great flavor. Thanks!
omg this was soo good first off for the ones having problems make sure you look up how to make fudge first like the grainy is you stirred it after the soft ball point…its a little tedious if your not use to making fudge but its worth it!
I substituted heavy whipping cream for the milk and had no problems with it setting up. The flavor is to die for, but it was somewhat gritty from the sugar. Next time I may substitute confectioner’s sugar for the white sugar.
I rated the fudge 5 because it had a wonderful taste. It was really soft. Didn’t set like I thought. I WILL try this recipe again.
Great taste but gritty. I thought maybe some water had gotten into the first batch so I watched closely while doing the second but with the same result.
I too had a problem with the fudge setting. I followed the recipe and used a thermometer. It tastes good but it was slightly thicker than frosting. Pretty hard to cut up.
This fudge is great but its very caramel style and very sticky it also takes a long time to set
I have used this recipe several times and have ended up with beautiful fudge, dense, melt-on-the-tongue and super flavor! There’s absolutely no need to stoop to the old chip and fluff or chip and sweetened condensed milk on THIS one. I simply followed the instructions in the recipe and have had great results.
I must have done something horribly wrong. I first suspected a problem when while stirring in the marshmallow the mixture thickened and I barely got it out of the pan in big clumps. I definitely had no problem with it setting up, but it wasn’t edible. This came out as hard as a rock. Too bad as the flavor was nice on the chunk I sampled. This didn’t work for me. I think I’ll stick with marshmallow creme recipes.