Easy 5-Minute Microwave Peanut Butter Fudge with Marshmallow Cream Recipe
This quick and easy Microwave Peanut Butter Fudge with Marshmallow Cream is a creamy and delicious treat perfect for the holiday season. Combining smooth peanut butter chips, sweetened condensed milk, creamy peanut butter, and fluffy marshmallow creme, this fudge sets in minutes for a rich, melt-in-your-mouth experience. Optional mini marshmallows add extra texture and sweetness for marshmallow lovers.
- Prep Time: 5 minutes
- Cook Time: 1.5 minutes
- Total Time: 6.5 minutes plus chilling time
- Yield: Approximately 36 pieces (cut into 1 to 1½ inch squares)
- Category: Dessert
- Method: Microwaving
- Cuisine: American
Ingredients
Fudge Ingredients
- 10 oz. peanut butter chips (white chocolate can be substituted)
- 1 (14 oz.) can sweetened condensed milk
- ⅓ cup creamy peanut butter
- 1½ teaspoons vanilla extract
- ⅔ cup marshmallow creme
- 1 cup mini marshmallows (optional)
Instructions
- Combine and Melt: In a microwave-safe bowl, combine the peanut butter chips and sweetened condensed milk. Microwave on high for 20-second increments, stirring in between each until the chips are fully melted and the mixture becomes smooth and creamy. This should take about 1 to 1½ minutes.
- Add Peanut Butter and Vanilla: Stir in the creamy peanut butter and vanilla extract until completely blended with the melted chips and condensed milk mixture.
- Incorporate Marshmallow Cream: Gently fold the marshmallow creme into the fudge mixture just until incorporated, to maintain a light, creamy texture. If using, fold in the mini marshmallows at this stage.
- Set the Fudge: Transfer the mixture to an 8×8 inch pan lined with parchment paper or well-greased for easier removal. Spread the fudge evenly and chill in the refrigerator until firmly set.
- Cut and Store: Once set, cut the fudge into 1 to 1½ inch pieces. For clean slices, use dental floss or a thin sharp knife warmed under hot water before each cut. Store the fudge in an airtight container in the refrigerator for up to two weeks.
Notes
- Do not overheat or over-stir the fudge mixture to avoid a grainy texture and prevent the fudge from becoming dry or clumpy.
- Ensure you use sweetened condensed milk, not evaporated milk, as evaporated milk will not produce the correct fudge consistency.
- For smooth, clean cuts, use dental floss or a knife warmed in hot water and dried before slicing the fudge.
