1. Can I use natural peanut butter for this recipe?

Yes, natural peanut butter can be used, but ensure it’s well-stirred to incorporate the oils evenly. Note that the texture may be slightly softer compared to traditional peanut butter.

2. How long does this fudge last?

When stored in an airtight container at room temperature, the fudge lasts up to 5 days. If refrigerated, it can stay fresh for up to 2 weeks. For long-term storage, freeze it for up to 3 months.

3. What can I do if my fudge doesn’t set properly?

If your fudge doesn’t set, it may not have cooked long enough during the boiling stage. You can try reheating the mixture and cooking it a bit longer to reach the right consistency.

4. Can I make this recipe dairy-free?

Absolutely! Substitute the butter with coconut oil and use a plant-based evaporated milk alternative. Ensure that the marshmallow cream and peanut butter are also dairy-free.

5. Is there a way to reduce the sweetness?

To tone down the sweetness, use unsweetened peanut butter and add a pinch of salt. You can also decrease the sugar slightly, but keep in mind that it may affect the fudge’s texture.

Peanut Butter Fudge with Marshmallow Cream: The Ultimate recipe

Creamy Bliss: The Ultimate Peanut Butter Fudge with Marshmallow Cream

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Creamy and decadent peanut butter fudge with marshmallow cream is a quick, easy dessert perfect for any occasion. With just a few simple ingredients and steps, this recipe delivers a melt-in-your-mouth treat that’s sure to become a favorite

Author: Maren Varden
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 16 squares 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

2 cups Granulated sugar
½ cup Butter
5 ounces Evaporated milk
1 cup Peanut butter
7 ounces Marshmallow Cream
1 teaspoon Vanilla extract
Optional toppings : Chopped nuts, sea salt, or chocolate drizzle

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Instructions

Prepare Your Pan: Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy lifting. Lightly grease the paper.
Cook the Base Mixture: Combine sugar, butter, and evaporated milk in a saucepan. Heat on medium, stirring until dissolved, and boil for 4–5 minutes.
Add Key Ingredients: Remove from heat, stir in peanut butter until smooth, then mix in marshmallow cream and vanilla until creamy.
Transfer to Pan: Pour the fudge mixture into the prepared pan. Spread evenly with a spatula before it begins to set.
Cool and Set: Let the fudge cool at room temperature for 2 hours or refrigerate for faster setting. Ensure it’s firm.
Slice and Serve: Use the parchment to lift the fudge, then cut into squares with a sharp knife. Wipe the knife for clean edges.

Notes

Watch the Heat: When boiling the sugar, butter, and evaporated milk, maintain a medium heat. Overcooking can cause the fudge to harden too much, while undercooking may result in a sticky texture.
Work Quickly: Once the marshmallow cream and peanut butter are added, transfer the mixture to the pan swiftly. It begins to set as it cools, so time is of the essence.

Nutrition

Serving Size: 1 square (1/16th of the batch)
Calories: 220 kcal
Sugar: 23g
Sodium: 105mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 15mg

Find it online: https://www.simplitasty.com/peanut-butter-fudge-with-marshmallow-cream-recipe/