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Grandma's Marshmallow Fluff Peanut Butter Fudge

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This old-fashioned marshmallow fluff peanut butter fudge comes from my great-grandma's holiday recipe card. It is made with sugar, milk, light corn syrup, butter, vanilla, peanut butter, and marshmallow cream, then beaten by hand until pale and thick.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 2 hours
Total Time 20 minutes
Servings: 48 pieces
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups sugar
  • 1 cup milk
  • 1/2 cup light corn syrup
  • 4 tbsp butter
  • 1 tsp vanilla extract or to taste
  • 2 cups peanut butter creamy peanut butter works best
  • 2 cups marshmallow cream or Marshmallow Fluff

Equipment

Medium Saucepan
Wooden Spoon
Wooden Spoon
9x13 Pan
Parchment Paper
Parchment Paper

Method
 

  1. Grease a 9x13 pan or line it with parchment paper.
  2. Add the sugar, milk, and light corn syrup to a medium saucepan.
  3. Cook over medium to medium-high heat, stirring often, until the mixture reaches soft-ball stage, or until a small amount forms a soft ball when dropped into cold water.
  4. Remove from heat as soon as the mixture reaches soft-ball stage. Do not overcook.
  5. Add the butter and vanilla extract. Stir until the butter melts into the hot sugar mixture.
  6. Add the peanut butter and marshmallow cream.
  7. Beat by hand with a wooden spoon until the fudge turns pale, thick, and fully combined, similar in color to marshmallow cream.
  8. Quickly spread the fudge into the prepared 9x13 pan.
  9. Let the fudge cool completely at room temperature until set.
  10. Slice into small pieces and serve.

Notes

Grandma's Marshmallow Fluff Peanut Butter Fudge Tips

AUTHENTIC RECIPE NOTE: This recipe follows my great-grandma's handwritten holiday fudge card as closely as possible. I made the no-cocoa version for this batch.
SOFT-BALL TIP: The original card uses the cold water test. Drop a small amount of the hot sugar mixture into cold water. If it forms a soft, pliable ball, it is ready.
DO NOT OVERCOOK: The card specifically warns not to overcook. Overcooked fudge can become dry, hard, or crumbly.
BEATING TIP: Beat the fudge by hand until it turns pale and thick before spreading it into the pan.
SERVING TIP: Let the fudge cool completely before slicing. Store in an airtight container with parchment paper between layers.

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