This post may contain affiliate links.
This 5 minute Microwave Peanut Butter Fudge with marshmallow cream is the easiest treat you make this holiday season. Marshmallow creme gives this fudge an amazing creamy texture and extra, but optional, marshmallows are for the true marshmallow lover and certainly the peanut butter lover in your life!
Table of Contents
- Why You Will Love This Microwave Peanut Butter Fudge:
- Marshmallow cream versus marshmallow fluff:
- Ingredients for this recipe:
- Step-By-Step Instructions:
- Recipe Tips:
- Storage:
- Possible Add-Ins:
- Can I make this stove top?
- Why is my peanut butter fudge grainy?
- Other Simple Desserts:
- Microwave Peanut Butter Fudge with Marshmallow Cream Recipe
Fudge is a perfect treat that is also super easy to make. A great gifting food as well. Always perfect around the holidays and beyond.
This easy peanut butter fudge recipe with marshmallow cream is a great dessert that takes only 5 minutes to prep!
Try this red velvet Oreo fudge or cashew freezer fudge too for other great recipes this season!
Why You Will Love This Microwave Peanut Butter Fudge:
- Only requires 5 minutes of prep time. This peanut butter marshmallow fudge is the easiest recipe ever! Simple recipes that taste amazing are what we are all about! It’s homemade fudge but even easier! If you love simple prep, this Peppermint Pretzel Bark is another great treat to whip up!
- It only requires 5 (possibly 6) ingredients. Very few simple ingredients makes for an even easier recipe. I love that I typically have all of the ingredients on hand too which is the best part when I am in a pinch.
- It’s freezer friendly. You can prep this easy microwave peanut butter fudge in advance and freeze it. I recommend omitting the marshmallows if freezing. Thaw the fudge when you are ready to serve or wrap up for a gift.
- A great treat that doubles as a gift. It is so easy to take a fudge recipe and wrap it up in a pretty package with a bow. It is a simple yet thoughtful treat for the ones you want to show some extra love.
Marshmallow cream versus marshmallow fluff:
I actually had no idea that marshmallow creme (or cream) and marshmallow fluff are not the same thing. I always used the terms interchangeably, but they are not actually the same.
One of the main ingredients that separated the two is cream of tartar. Cream of tartar is often used in fudge recipes to give that super smooth texture. Marshmallow creme DOES have cream of tartar but the fluff does not.
While you can use marshmallow fluff in this microwave peanut butter fudge, it will not bring about the same smooth and creamy results. For reference, I used Jet-Puffed brand Marshmallow Creme.
Ingredients for this recipe:
- peanut butter chips: Many peanut butter fudge recipes call for white chocolate or white chocolate chips. I prefer to use the peanut butter chips if I can find them. They add more peanut butter flavor and isn’t that what we want?!
- sweetened condensed milk: I will repeat this many times–make sure it is condensed milk and NOT evaporated milk. Only condensed milk will work. I use the regular, full fat and have not tried the low fat version for this peanut butter fudge with marshmallow cream.
- peanut butter: I prefer to use creamy peanut butter, the no stir kind for this simple recipe. The natural peanut butter doesn’t seem to hold up the same.
- vanilla: vanilla extract if possible over the imitation.
- marshmallow cream: be sure that it is marshmallow creme/cream versus fluff. The ingredient make up of the two are different and will produce different results.
- marshmallows: these are totally optional. I prefer my fudge without them but usually add some to part of the recipe or just on top. I don’t like anything but smooth and creamy in my fudge. The family loves the marshmallows.
Step-By-Step Instructions:
- Combine the peanut butter chips and condensed milk in a microwave-safe bowl.
- Microwave in 20 second increments, stirring in between until smooth.
- Add in marshmallow cream and only stir until combined. DO NOT OVER STIR.
- You can stir until one universal color or you can gently stir a few times for a fudge with white marshmallow swirls throughout. If adding marshmallows, add them at this time and very gently fold them in.
- Transfer the mixture to a prepared pan (8×8 inch) that has parchment paper lining it or well greased for easy removal. You can line it with aluminum foil as well if preferred.
- Chill until set. This can take several hours. Cut into small squares when set.
Recipe Tips:
- When making this microwave peanut butter fudge, do not over stir it or over heat it. Over stirring your fudge will cause the texture to be more grainy. Overheating the fudge will cause it to be dry and clumpy.
- TRIPLE CHECK that you have sweetened condensed milk and not evaporated milk. Evaporated milk will not work in this fudge recipe at all. The cans always look so similar and it is easy to mix them up. So make sure you have the condensed milk so you don’t have to remake this.
- Cutting tips: you can use dental floss to cut your peanut butter marshmallow cream fudge for easy, smooth slices. Also, a super thin, sharp knife works well. Run it under hot water and then dry it before each few cuts. The easiest way to cut this sweet treat is to make sure it is chilled in the refrigerator long enough to fully set!
Storage:
This microwave fudge recipe can be stored at room temperature in an airtight container for up to 2 weeks. It will keep for about a month if stored in the refrigerator.
To freeze, make sure the fudge is completely cooled and place in an airtight freezer safe container for up to 3 months. Place wax paper between each layer to keep it all from sticking together when frozen. I love having individual pieces frozen for when my sweet tooth hits!
Possible Add-Ins:
I am a big fan of smooth and creamy homemade peanut butter fudge, but sometimes it’s fun to add something else into this delicious treat! Consider any of the following:
- chopped peanut butter cups
- crushed Oreos
- chopped peanuts
- M&Ms
- crushed pretzels
- several swirls of caramel
- a swirl of Nutella
- sprinkles–festive holiday sprinkles would be fun!
- shredded sweetened coconut
Can I make this stove top?
You certainly can! Whether you don’t have a microwave or you prefer to make this easy fudge recipe on the stove, you have the option. Over medium heat, combine the condensed milk and peanut butter chips in a saucepan. Heat, stirring frequently until the chips are melted.
Once the mixture is smooth, remove from heat and stir in the vanilla, peanut butter and then the marshmallow cream. If adding marshmallows, fold them in before transferring to a square pan to cool.
Why is my peanut butter fudge grainy?
Grainy peanut butter fudge is caused by over-stirring. As hard as it may be, avoid stirring the fudge too much. This will keep sugar crystals from forming as it cools. Simply mix to combine and then transfer to your pan.
Other Simple Desserts:
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
Microwave Peanut Butter Fudge with Marshmallow Cream
Ingredients
- 10 oz. peanut butter chips, white chocolate will work as well
- 1 can sweetened condensed milk, (14 oz.)
- ⅓ c creamy peanut butter
- 1½ tsp vanilla extract
- ⅔ c marshmallow creme
- 1 c mini marshmallows, optional
Instructions
- In a microwave safe bowl, combine the peanut butter chips and condensed milk. Microwave on high for 20 second increments stirring in between until chips are completely melted and mixture is smooth and creamy. This will take anywhere from 1 – 1½ minutes.
- Stir in the peanut butter and vanilla and then gently add the marshmallow cream, stirring only until incorporated. If adding marshmallows, fold them in at this time.
- Transfer to a parchment lined (or well greased–I often also grease the parchment for easier removal) 8×8 inch pan. Spread into one even layer. Chill until set.
- Cut into 1 to 1½ inch pieces and store in an airtight container. If kept in the refrigerator, this fudge can keep for about 2 weeks.
Notes
- When making this microwave peanut butter fudge, do not over stir it or over heat it. Over stirring your fudge will cause the texture to be more grainy. Overheating the fudge will cause it to be dry and clumpy.
- TRIPLE CHECK that you have sweetened condensed milk and not evaporated milk. Evaporated milk will not work in this fudge recipe at all. The cans always look so similar and it is easy to mix them up. So make sure you have the condensed milk so you don’t have to remake this.
- Cutting tips: you can use dental floss to cut your peanut butter marshmallow cream fudge for easy, smooth slices. Also, a super thin, sharp knife works well. Run it under hot water and then dry it before each few cuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I haven’t eaten the “set” fudge, however I tasted the fudge before chilled and it was pretty good! Can’t wait to see how they turn out finished. I used chocolate chips instead of peanut butter and saltine cracker bottm…..we will see!
Hope it was delicious!