Okay guys, I recently posted my Old Fashioned Peanut Butter Fudge recipe, and I promised to follow it up with my 5 minute Peanut Butter Fantasy Fudge, so here it is. The difference between this recipe and my Old Fashioned Peanut Butter Fudge recipe is the addition of marshmallow creme in this recipe and you don’t need to test this recipe in cold water or use a candy thermometer. This recipe is adapted from the original recipe on the back of the Kraft Marshmallow Fluff jar. Some people call this fudge, Five Minute Fudge or No Fail Fudge. This fudge is very creamy and very easy to make. If you have never made fudge before, you should start by making this recipe. Like I said…no cold water test and no candy thermometer. You just bring it to a boil and cook it for five minutes. That easy!
Here’s how I made it…
I started by lining an 8 x 8 dish with foil, allowing the foil to hand over the sides for easy removal. I smeared a little butter on it in this picture, but it’s really not necessary…
Next, I added some sugar, evaporated milk and butter to a 2 quart pan…
And stirred it over medium heat until it was combined and the butter was melted…
I continued to stir it until it came to a bubbling boil. As soon as it started to bubble, I started timing it. I cooked it for five minutes and removed it from the heat…
Next, I added some peanut butter and vanilla…
And mixed it until it was well combined…
Then I added a jar of Marshmallow Creme…
And mixed it in thoroughly. This is also when I would add nuts as well, if using them…
I spread the mixture into my prepared dish and I set it in a cold place until it cooled completely and cut it into squares…
If you’ve never made fudge, you can make this and impress your family. It’s SO easy!!
Cindy @ My Country TablePrint
A very creamy marshmallowy Peanut Butter Fudge.
- 3 cups white sugar
- 1 1/2 sticks margarine
- 2/3 cup evaporated milk, one 5 ounce can
- 14 ounces of creamy peanut butter
- 1 jar Marshmallow Creme, 7 ounces
- 1 1/2 cups chopped pecans or walnuts, optional
- Line a 8″ x 8″ dish with foil, allowing the foil to hang over the edges for easy removal.
- Combine the sugar, margarine and evaporated milk in a large pan. Mix and bring to a boil over medium heat. As soon as mixture starts to bubble, continue stirring and time candy for exactly five minutes. Remove from heat.
- Add the peanut butter and vanilla and mix until smooth. Add the marshmallow creme and mix well again. Mix in nuts if desired.
- Spread the fudge into the prepared dish. Place in a freezer or cold place until the fudge becomes completely cooled.
- Lift the foil and candy from the dish and onto a counter. Cut the fudge into squares.
- Store in an airtight container.
- Fudge will stay fresh for up to two weeks.
- Do not use natural peanut butter in this recipe.
- Do not use real butter in this recipe or it will make the fudge too greasy when combined with the peanut butter.
- Serving Size: 20