Okay guys, I recently posted my Old Fashioned Peanut Butter Fudge recipe, and I promised to follow it up with my 4 1/2 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 4 1/2 minutes. That easy!
Here’s the easy steps for making this delicious creamy fudge…
Top Left: Add some sugar, evaporated milk and butter to a 2-quart saucepan. Bring mixture to a boil over medium heat. As soon as the mixture starts to bubble on top, cook for exactly 4 1/2 minutes and remove from heat.
Top Right: Add some peanut butter and vanilla and mix until smooth.
Bottom Left: Add a jar of Kraft Marshmallow Creme and nuts if preferred.
Bottom Right: Mix until well combined and smooth. Pour into a prepared dish.
If you’ve never made fudge, you can make this and impress your family. It’s SO easy!!
Recipe revised on 12/14/2018Print
This Peanut Butter Fudge has marshmallow cream for an extra creamy, fluffy texture and it’s super easy to make.
- 3 cups white sugar
- 1 1/2 sticks margarine, (not butter)
- 2/3 cup evaporated milk, one 5 ounce can
- 1 dry measuring cup slightly rounded of creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 jar Marshmallow Creme, 7 ounces
- 1 1/2 cups chopped pecans or walnuts, optional
- Line a 9″ x 9″ pan or dish with parchment paper, allowing it 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 the mixture starts to bubble, continue stirring and time candy for exactly 4 1/2 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.
- The original recipe for this classic fudge called for cooking it 5 minutes. That’s when small cans of evaporated milk came in 6-ounce cans. Nowadays the milk comes in 5-ounce cans, thus decreasing the cooking time to 4 1/2 minutes.
- Serving Size: 20
Keywords: peanut butter fudge, candy, peanut butter, fudge, creamy, Christmas candy, holiday candy,