PB&M Fudge


Fluffernutter fans, this is your dream fudge recipe! It's got the peanut butter and marshmallow combo you adore with the addition of some sweetened condensed milk and white baking chocolate for a bit more decadence.

PB&M Peanut Butter and Marshmallow Fudge
Photo: Adam Albright
Hands On Time:
20 mins
Total Time:
2 hrs 20 mins
81 pieces


  • 1 pound white baking chocolate, chopped

  • ¾ cup creamy peanut butter

  • 1 14 ounce can sweetened condensed milk

  • 1 tablespoon vanilla

  • 1 teaspoon kosher salt

  • 3 cup tiny marshmallows

  • 2 cup salted, roasted peanuts, chopped

  • Sea salt flakes

  • Turbinado sugar


  1. Grease a 9x9-inch baking pan. Line with parchment paper, allowing edges to extend over pan. Grease paper.

  2. Place chocolate and peanut butter in a large heatproof bowl. Set bowl over a pan of simmering water. (Water should not touch bottom of bowl.) Stir occasionally until melted and smooth. Stir in sweetened condensed milk, vanilla, and kosher salt until combined. Remove from heat.

  3. Stir in marshmallows and peanuts. Transfer to prepared pan. Cover with plastic wrap; flatten mixture evenly. Remove plastic wrap. Sprinkle with sea salt and sugar.

  4. Chill, covered, 2 hours or until firm. Cut into 1-inch pieces. Store in an airtight container in the refrigerator up to 1 month or freeze up to 2 months. Makes 81 pieces.

To Store:

Layer fudge between waxed paper in an airtight container. Store in refrigerator up to 1 week or freeze up to 2 months.

Nutrition Facts (per serving)

88 Calories
5g Fat
9g Carbs
2g Protein
Nutrition Facts
Calories 88
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 65mg 3%
Total Carbohydrate 9g 3%
Total Sugars 8g
Protein 2g
Vitamin C 0.2mg 1%
Calcium 27mg 2%
Iron 0.1mg 1%
Potassium 70mg 1%
Folate, total 6.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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