Old Fashioned Chocolate Peanut Butter Fudge Recipe With Marshmallow Cream: Decadent Melt-in-Your-Mouth Indulgence

There’s nothing like the rich, creamy taste of old fashioned fudge to bring back childhood memories. This recipe combines chocolate and peanut butter with marshmallow cream for an irresistibly smooth texture.

What makes it special is the simple stovetop method that delivers melt-in-your-mouth results every time. No candy thermometer required—just a few ingredients and about 20 minutes of your time.

Ingredients for Old Fashioned Chocolate Peanut Butter Fudge Recipe with Marshmallow Cream

Rich chocolate, creamy peanut butter, and marshmallow cream create an irresistible fudge.

The chocolate quality is non-negotiable here. Ghirardelli or Guittard semi-sweet chips melt beautifully and deliver that deep cocoa flavor. Evaporated milk should be full-fat—Carnation is the standard at most stores. Peanut butter must be smooth and stirred well (the oil separates). For marshmallow cream, Jet-Puffed is widely available and reliable. Butter should be unsalted to control the salt content precisely.

Swapping semi-sweet for milk chocolate? Reduce sugar by 1/4 cup to balance sweetness. No marshmallow cream? 10 oz mini marshmallows melted with 2 tbsp corn syrup works in a pinch. Heavy cream can be omitted, but the texture won’t be quite as velvety. For nut-free versions, simply omit walnuts—no other adjustments needed. Vanilla extract is essential; imitation vanilla lacks depth.

Store fudge in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate for 1 month or freeze for 3 months. Let it come to room temperature before serving for the best melt-in-your-mouth experience. Cut into small squares—this stuff is rich.

Step-by-Step Instructions for Old Fashioned Chocolate Peanut Butter Fudge With Marshmallow Cream

This classic method ensures smooth, creamy fudge with the perfect melt-in-your-mouth texture.

Step 1: Combine and Boil the Sugar Mixture

In a heavy-bottomed saucepan, combine the 3 cups Granulated Sugar, 0.75 cup Unsalted Butter, and 1 can Evaporated Milk. The heavy base prevents scorching during the long cooking process.

Bring the mixture to a full rolling boil over medium-high heat, stirring constantly with a wooden spoon. Once boiling, reduce heat to maintain a steady boil and continue stirring for 4-5 minutes until the mixture reaches the soft-ball stage (234-240°F on a candy thermometer).

This step develops the proper sugar crystal structure for smooth fudge. If you don’t have a thermometer, test by dropping a small amount into cold water—it should form a soft ball that flattens when removed.

Step 2: Incorporate Chocolate and Peanut Butter

Remove the saucepan from heat immediately. Add the 2 cups Semi-Sweet Chocolate Chips and 1 cup Creamy Peanut Butter to the hot mixture. Let them sit undisturbed for 1 minute to begin melting from the residual heat.

Stir vigorously until the chocolate and peanut butter are completely melted and the mixture is smooth. The chocolate should be fully incorporated with no visible streaks. This creates the rich, velvety base of your fudge.

Step 3: Add Marshmallow Cream and Flavorings

Add the 1 jar Marshmallow Cream, 2 tsp Vanilla Extract, and 0.25 tsp Salt to the chocolate mixture. Stir until the marshmallow cream is fully dissolved—this may take 2-3 minutes of continuous stirring as it has a tendency to clump.

The marshmallow cream gives the fudge its signature fluffy texture and helps stabilize the mixture. The vanilla and salt enhance the chocolate and peanut butter flavors, creating a perfectly balanced sweetness.

Step 4: Fold in Walnuts and Heavy Cream

Stir in the 1 cup Chopped Walnuts and 0.25 cup Heavy Cream. The walnuts add a satisfying crunch that contrasts beautifully with the creamy fudge, while the heavy cream ensures an ultra-smooth texture.

Continue stirring for another 1-2 minutes until the mixture begins to thicken and lose its glossy sheen. This indicates the fudge is ready to set. The mixture should pull away from the sides of the pan slightly when stirred.

Step 5: Set and Cut the Fudge

Pour the fudge mixture into a greased 8×8-inch baking dish. Use a spatula to smooth the top evenly. Let it cool at room temperature for 2 hours until completely set.

Once firm, cut into 1-inch squares using a sharp knife. For clean cuts, dip the knife in hot water and wipe it clean between each slice. Store in an airtight container at room temperature for up to 2 weeks.

Storing and Reheating This Recipe

Room Temperature Storage

For best results, store your fudge in an airtight container at room temperature. I use glass containers with tight-fitting lids to keep out moisture. It will stay fresh and delicious for up to 2 weeks this way. 💪

Refrigerator Storage

If you need to store it longer, the refrigerator is your next best option. Place fudge in an airtight container with parchment paper between layers to prevent sticking. It will keep for up to 1 month in the fridge.

Freezer Storage

For extended storage, wrap individual pieces in plastic wrap and place them in a freezer-safe bag or container. This creation freezes beautifully for up to 3 months. Thaw at room temperature before serving.

Revival Tips

If your fudge loses its shine after storage, don’t worry. Simply warm it briefly in the microwave for 5-10 seconds to restore that fresh, glossy appearance. Be careful not to overheat, as it can make the texture grainy.

Serving Temperature

Always serve this dish at room temperature for the best melt-in-your-mouth experience. Cold fudge straight from the fridge or freezer won’t have the same creamy texture. Let it sit out for 30 minutes before enjoying. ✨

Frequently Asked Questions