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

This fudge brings back memories of my grandmother’s kitchen, where she’d stir the pot by feel rather than measure. Her handwritten cards were maddeningly vague, but the results were always melt-in-your-mouth perfect.

I’ve decoded her intuitive style into a foolproof method anyone can follow. The marshmallow cream adds that signature creamy texture that makes this fudge irresistibly rich and smooth.

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

Rich, creamy, and nostalgic—just like Grandma used to stir up by feel.

The marshmallow creme is non-negotiable here—it’s what gives that signature melt-in-your-mouth texture Grandma nailed. Jet-Puffed Marshmallow Creme is my go-to, but any brand at the baking aisle works. For the chocolate, Ghirardelli or Guittard semi-sweet chips melt beautifully. Evaporated milk should be full-fat (the canned kind), and don’t even think about swapping in regular milk—it’ll curdle.

No marshmallow creme? A quick hack: melt 10 large marshmallows with a splash of cream, but it won’t be quite the same. Peanut butter must be smooth and creamy—Jif or Skippy are foolproof. Need a nut-free version? Swap in sunflower seed butter (it’ll turn greenish, but tastes fine). The cocoa powder can be natural, but Dutch-process gives a deeper, smoother chocolate flavor.

This keeps beautifully at room temperature for 2 weeks in an airtight container (if it lasts that long). Freezes for 3 months—just thaw overnight in the fridge. Cut into squares once fully set, but trust me, you’ll be sneaking bites straight from the pan before then.

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

Here’s the method that delivers smooth, creamy fudge with that perfect melt-in-your-mouth texture.

Step 1: Combine and Boil the Sugar Mixture

In a heavy 3-quart saucepan, combine the 3 cups Granulated Sugar, 0.5 cup Unsweetened Cocoa Powder, 1 cup Evaporated Milk, and 0.5 cup Unsalted Butter. I always use a heavy-bottomed pan to prevent scorching.

Place the pan over medium-high heat and stir constantly until the mixture comes to a full rolling boil. This usually takes 5-7 minutes. Once boiling, stop stirring and let it cook undisturbed until it reaches the soft-ball stage at 234-240°F on a candy thermometer. This temperature ensures the sugar crystallizes properly for that classic fudge texture.

Step 2: Incorporate Marshmallow Creme and Chocolate

Remove the pan from heat immediately once it reaches temperature. Quickly stir in the 1 jar Marshmallow Creme and 1.5 cups Semi-Sweet Chocolate Chips until both are completely melted and the mixture is smooth. The residual heat will do most of the work.

The marshmallow creme makes this fudge extra creamy and prevents graininess, while the chocolate chips add deep cocoa flavor and that signature fudgy richness. If the mixture seems too thick at this point, don’t worry—it will loosen as you add the remaining ingredients.

Step 3: Add Peanut Butter and Flavorings

Stir in the 1 cup Creamy Peanut Butter, 1 tsp Vanilla Extract, and 0.25 tsp Salt until fully incorporated. The peanut butter should melt smoothly into the warm mixture, creating a glossy, uniform texture. I use a silicone spatula for this step to scrape every bit from the pan.

Taste the mixture and adjust the salt if needed, though I find the 0.25 tsp Salt balances the sweetness perfectly. The vanilla enhances all the flavors, so don’t skip it. The fudge should now be thick but still pourable.

Step 4: Pour, Top, and Set

Immediately pour the fudge into a greased 8×8-inch or 9×9-inch baking dish. Use an offset spatula to smooth the top evenly. Work quickly here—the fudge begins to set as it cools.

Sprinkle the 0.5 cup Chopped Peanuts evenly over the surface, pressing lightly so they adhere. Let the fudge cool at room temperature for 2 hours before cutting into squares. For faster setting, you can refrigerate it for 1 hour, but room temperature gives the best texture.

Once completely set, cut into 16 equal squares. The fudge should be firm enough to hold its shape but still tender when bitten into, with a beautiful sheen on the surface.

Perfect Pairings for This old fashioned chocolate peanut butter fudge recipe with marshmallow cream

Beverage Pairings

A cold glass of whole milk is my go-to—it cuts through the richness perfectly. For coffee lovers, a dark roast with a splash of cream complements the chocolate notes beautifully. The bitterness balances the sweetness. 🥛

Dessert Pairings

Serve with vanilla bean ice cream for a hot-cold contrast that’s pure magic. A scoop of coffee ice cream enhances the chocolate flavor. I also love pairing it with strawberry slices for a fruity contrast.

Holiday Serving

During the holidays, I arrange squares on a platter with chocolate-dipped pretzels and salted caramels. The salty-sweet combo is irresistible. A sprinkle of crushed candy canes on top adds festive flair.

Gift Presentation

For gifting, stack squares in a clear cellophane bag tied with ribbon. Add a few peanut butter cups for extra indulgence. The fudge stays fresh for 2 weeks at room temperature, making it perfect for care packages.

Frequently Asked Questions