This 5 minute Microwave Peanut Butter Fudge with marshmallow cream is the easiest treat to make this holiday season. Marshmallow creme gives the fudge a wonderfully smooth texture, and extra (optional) mini marshmallows are perfect for marshmallow lovers and peanut butter fans alike.
Fudge is a classic, crowd-pleasing treat that’s surprisingly simple to make. It’s ideal for gifting and is perfectly at home at holiday parties or any time you want a quick, decadent sweet.
This easy peanut butter fudge with marshmallow cream takes just five minutes of hands-on prep and yields a rich, creamy confection that stores well and freezes beautifully.
Why You Will Love This Microwave Peanut Butter Fudge:
- Fast prep: Only five minutes to mix the ingredients makes this one of the quickest homemade fudges you can make.
- Few ingredients: The recipe uses five or six simple pantry staples, so it’s easy to assemble even when you’re pressed for time.
- Freezer-friendly: Make it ahead and freeze for later — omit mini marshmallows if you plan to freeze for the best texture.
- Great for gifting: Cut into squares, wrap in parchment and tie with a ribbon for an inexpensive, thoughtful homemade gift.
Marshmallow cream versus marshmallow fluff:
Marshmallow creme (or marshmallow cream) and marshmallow fluff are not identical. A key difference is that marshmallow creme typically contains cream of tartar, an ingredient that helps produce a smoother, silkier texture in confections like fudge. Fluff lacks that ingredient, so while it can be used in a pinch, it won’t give quite the same creamy result. For this recipe I used Jet-Puffed Marshmallow Creme.
Ingredients for this recipe:
- Peanut butter chips: These give more peanut butter flavor than using white chocolate. If you can’t find them, white chocolate chips will work.
- Sweetened condensed milk: Make sure this is sweetened condensed milk (the thick, sweet variety), not evaporated milk — they are not interchangeable.
- Peanut butter: Use creamy, no-stir peanut butter for best texture; natural peanut butter can make the fudge less stable.
- Vanilla extract: Pure vanilla extract is preferred but imitation will still work.
- Marshmallow cream: Use marshmallow creme/cream rather than fluff for the creamiest results.
- Mini marshmallows (optional): Add for extra chew and texture, or leave them out for an ultra-smooth fudge.
Step-By-Step Instructions:
- Combine the peanut butter chips and sweetened condensed milk in a microwave-safe bowl.
- Microwave on high in 20-second intervals, stirring between each, until the chips are fully melted and the mixture is smooth (about 1 to 1½ minutes total).
- Stir in the peanut butter and vanilla, then gently fold in the marshmallow cream just until combined. Do not over-stir.
- For swirls, stir only a few times so you still see white streaks of marshmallow cream; if using mini marshmallows, fold them in gently now.
- Transfer the mixture to an 8×8 inch pan lined with parchment paper or well greased for easy removal.
- Spread into an even layer and chill until fully set, several hours or overnight. Cut into small squares once firm.
Recipe Tips:
- Don’t over-stir or overheat: Excessive stirring can make the fudge grainy, and overheating can dry it out and make it clumpy.
- Confirm the condensed milk: Make sure you use sweetened condensed milk — evaporated milk will not produce the correct texture.
- Cutting tips: Use unflavored dental floss for clean slices, or a very thin, sharp knife warmed under hot water and dried between cuts. Chill the fudge thoroughly before slicing for the best results.
Storage:
Store the fudge at room temperature in an airtight container for up to two weeks. Refrigerated, it will keep for about a month.
To freeze, cool completely, layer pieces between wax or parchment paper, and store in an airtight, freezer-safe container for up to three months. Thaw in the refrigerator or at room temperature before serving.
Possible Add-Ins:
For variation, fold in or top with any of the following to tailor the flavor and texture:
- Chopped peanut butter cups
- Crushed Oreos
- Chopped peanuts
- M&M’s
- Crushed pretzels
- Caramel or Nutella swirls
- Festive sprinkles
- Shredded sweetened coconut
Can I make this stove top?
Yes. Combine the peanut butter chips and sweetened condensed milk in a saucepan over medium heat, stirring frequently until the chips melt and the mixture is smooth. Remove from heat, stir in the peanut butter and vanilla, then fold in the marshmallow cream and any optional marshmallows before transferring to a pan to cool.
Why is my peanut butter fudge grainy?
Graininess usually results from over-stirring. Stir only until ingredients are combined to avoid forming sugar crystals as the fudge cools.
Other Simple Desserts:
-
Peppermint Chip No Bake Brownie Bites
-
Golden Oreo Truffles
-
Chocolate Peanut Butter Rice Krispie Treats
-
No-Bake Oreo Cheesecake Cups
-
Christmas Puppy Chow
-
White Chocolate Dipped Nutella Ritz Crackers Cookies
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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 peanut butter chips and sweetened condensed milk. Microwave on high in 20-second increments, stirring between each, until the chips are melted and the mixture is smooth and creamy, about 1–1½ minutes.
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Stir in the peanut butter and vanilla, then gently fold in the marshmallow cream until just incorporated. If using mini marshmallows, fold them in now.
-
Transfer to a parchment-lined (or well-greased) 8×8 inch pan and spread into an even layer. Chill until set.
-
Cut into 1 to 1½ inch pieces and store in an airtight container. Refrigerated, the fudge keeps about two weeks.
Notes
- When making this microwave peanut butter fudge, do not over-stir or overheat it.
- Triple-check you have sweetened condensed milk, not evaporated milk.
- Cutting tips: Use unflavored dental floss or a thin, sharp knife warmed under hot water and dried between cuts.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!