Soft, creamy, and packed with peanut butter flavor, this simple fudge needs only two ingredients and a little chilling time. There’s no chocolate to melt, no candy thermometer, and no cooking beyond a brief warm-up in the microwave.

Warming a jar of creamy peanut butter just enough to loosen it, then stirring in marshmallow creme until fully combined, gives you a smooth, spreadable mixture that firms into fudge once it’s chilled. Pressed into a lined pan and left in the refrigerator, it turns from a soft, glossy swirl into neat, sliceable squares.

It’s an easy treat for anyone who loves peanut butter more than chocolate, and one that comes together with barely any cleanup at all.

Why This Recipe Works

Peanut butter is naturally thick and holds its shape once chilled, and marshmallow creme brings enough sugar and structure to the mixture that the combination sets into a genuine fudge texture without any additional binder. Warming the peanut butter slightly before stirring in the marshmallow creme is what lets the two combine into a smooth, lump-free mixture.

Because peanut butter and marshmallow creme already contain the fat, sugar, and structure fudge needs, there’s no butter, no sweetened condensed milk, and no chocolate required at all.

Why Warming the Peanut Butter Matters

A short 20 to 30 second warm-up in the microwave loosens the peanut butter just enough that it blends smoothly with the marshmallow creme rather than fighting against it. Skipping this step can leave the mixture stiff and difficult to stir together evenly.

What You’ll Need

• 1 jar (7 oz) marshmallow creme
• 1 cup creamy peanut butter

You’ll also need an 8×8-inch pan lined with parchment paper. This recipe makes 16 pieces, approximately 150 calories each.

A Note on Peanut Butter Choices

Creamy peanut butter gives this fudge its smoothest, most consistent texture, since there are no peanut pieces to interrupt the setting process. Crunchy peanut butter can be used instead if you’d like some texture, though the fudge will be slightly less uniform when sliced.

Equipment You’ll Need

A microwave-safe bowl, a spatula, and a parchment-lined 8×8-inch pan are all you need; no stovetop or oven required.

How to Make It

1. Line the pan. Line an 8×8-inch pan with parchment paper.
2. Warm the peanut butter. Warm the peanut butter gently in the microwave for about 20–30 seconds.
3. Combine. Add the marshmallow creme and stir thoroughly until smooth and combined.
4. Spread. Quickly spread the mixture into the prepared pan.
5. Chill. Refrigerate for 1–2 hours, or until firm.
6. Serve. Cut into small squares and serve.

Getting a Smooth Swirl

Stirring the marshmallow creme in while the peanut butter is still warm and loose gives you that classic marbled swirl look, since the two don’t fully blend into one uniform color. Working quickly once they’re combined keeps the mixture soft enough to spread evenly before it starts to set.

Getting an Even Spread

Working quickly once the peanut butter and marshmallow creme are combined helps you spread the mixture evenly before it begins to firm up. A spatula dipped briefly in warm water smooths the surface without dragging or tearing it.

Knowing When It’s Done

This fudge is ready once it feels firm to the touch and holds a clean edge when pressed with a fingertip. If it still feels soft after 2 hours, give it another 30 minutes in the refrigerator before cutting.

Tips for Perfect Peanut Butter Marshmallow Fudge

Warm the peanut butter just enough to loosen it, since overheating can make the mixture too thin to hold its swirl. Line the pan with parchment that extends slightly up the sides, which makes lifting the finished fudge out in one clean piece far easier.

Troubleshooting Common Issues

My mixture is too stiff to stir. The peanut butter likely needs a few more seconds of warming before adding the marshmallow creme. My fudge won’t firm up. It likely needs more chilling time; give it another hour in the refrigerator. My fudge is too soft to cut cleanly. Chill it longer, and use a warm, dry knife wiped between cuts. My swirl disappeared into one solid color. The mixture was likely overmixed; a gentler stir keeps the marbled look intact.

A Few Ways to Make It Yours

The classic version is worth trying first so you know the baseline flavor before adding any extras.

How to Store Peanut Butter Marshmallow Fudge

Keep the fudge refrigerated in an airtight container for up to 2 weeks. Because it’s built around peanut butter and marshmallow creme with no perishable dairy filling, it holds its texture well over time.

When to Serve This Fudge

This fudge works well for potlucks, bake sales, or any time a peanut butter craving strikes and a full baking session isn’t realistic. It also makes an easy homemade gift when packaged in a small box or tin lined with parchment.

Nutrition and Serving Information

The recipe estimates approximately 150 calories per piece when the batch is cut into 16 squares, based on standard measurements for peanut butter and marshmallow creme. This is only an estimate, since exact calorie content will vary depending on the specific brands used. Because this recipe contains peanuts, it isn’t appropriate for anyone with a peanut allergy.

Make-Ahead Tips

This fudge is a genuinely good make-ahead treat, since it needs to chill before it can be served and holds its texture well in the refrigerator for weeks afterward. Making a batch a few days before a gathering removes any last-minute pressure entirely.

The Science Behind Two-Ingredient Fudge

Peanut butter contains enough fat and sugar to firm up predictably at cold temperatures, and marshmallow creme adds a stable, whipped sugar structure that reinforces that set once the two are combined and chilled. Because that combination is naturally firm when cold, there’s no need for any additional binder, sweetened condensed milk, or chocolate; the two ingredients alone provide all the structure this fudge needs.

Portioning and Yield

This recipe makes 16 pieces from a single batch, a good amount for a party platter or a couple of weeks of snacking. Doubling both ingredients works well for a larger batch in a 9×13-inch pan, though it’s easiest to warm the peanut butter in two separate rounds so the mixing step stays manageable.

A Little Bit of History

Peanut butter fudge has long been a Southern staple, traditionally made with sweetened condensed milk and a careful cooking stage on the stovetop. This marshmallow creme version leans on that same beloved peanut butter flavor while sidestepping the stovetop cooking that has kept many home cooks from attempting fudge in the first place.

Serving Suggestions

Serve this fudge chilled straight from the refrigerator for the cleanest cut and firmest bite, or let it sit out for a few minutes if you prefer a slightly softer texture. A platter of squares alongside milk or coffee makes for an easy, comforting dessert spread any time of year.

Choosing the Right Marshmallow Creme

Standard jarred marshmallow creme, found in the baking aisle near the peanut butter, gives this fudge its classic light, sweet flavor and smooth texture. A fresher jar tends to stir in more smoothly than one that’s been open and exposed to air for a while.

Why This Recipe Is So Beginner-Friendly

If you’ve never made fudge before, this is about as forgiving a place to start as you’ll find. There’s no candy thermometer to manage, no chocolate to worry about scorching, and no delicate technique required beyond warming peanut butter and stirring in marshmallow creme. With only two ingredients and a handful of simple steps, there’s very little room for the kind of mistakes that can derail a more traditional fudge recipe. This makes it a genuinely approachable recipe for a first-time cook or a child who wants to help in the kitchen, since the process is simple, safe, and produces a real, visible result within just over an hour.

Adjusting the Flavor to Your Taste

As written, this fudge gets its flavor almost entirely from the peanut butter and marshmallow creme stirred together, giving a rich, sweet, nutty taste. If you’d like a bolder peanut flavor, a natural, no-stir peanut butter shifts the balance toward something earthier and less sweet. If you’d prefer something creamier and milder, a standard commercial peanut butter leans the other direction. Because this recipe has so few ingredients to begin with, small changes tend to have a noticeable effect on the final flavor, so it’s worth trying the classic version first before deciding what, if anything, you’d like to change.

Pairing This Fudge With Other Desserts and Drinks

Because the flavor here is rich, sweet, and nutty, this fudge pairs naturally with lighter options if you’re serving more than one dessert, since the contrast keeps a spread from feeling too heavy. A crisp, light cookie or a fruit-based treat balances the richness of this fudge nicely, while a chocolate dessert leans further into the same indulgent direction. On the drink side, this fudge pairs well with cold milk, coffee, or hot cocoa.

A Note on Ingredient Proportions

Using one jar of marshmallow creme to one cup of peanut butter gives a fudge where the two flavors balance evenly, and it’s worth understanding why that balance matters before adjusting it. Enough marshmallow creme needs to be present to give the mixture the sugar and structure it needs to firm up, while the peanut butter needs to be plentiful enough to carry its flavor through every bite without the mixture turning too loose to hold its shape. This particular ratio is what gives the finished batch its classic creamy fudge texture, so it’s worth treating the stated amounts as a tested baseline.

A Quick Note on Serving Temperature

This fudge tastes good at any temperature, but it holds its shape best served chilled or at a cool room temperature, since warmth can soften the peanut butter base and make the squares harder to handle cleanly. If serving at a summer gathering, keeping the platter in a cool spot until just before serving helps the pieces stay firm and neat.

Why This Recipe Is Naturally Kid-Friendly to Make

Because this recipe involves warming peanut butter in the microwave and stirring in marshmallow creme, it’s a genuinely simple treat to make with kids, provided an adult handles the microwave step. Stirring the mixture together and spreading it into the pan are satisfying, hands-on tasks that give a real sense of accomplishment once the finished fudge comes out of the refrigerator set and ready to slice.

A Quick Note on Portion Control

Because this fudge is rich with both peanut butter and sugar, one small square goes a long way here compared to a lighter treat. Cutting the pan into smaller pieces is an easy way to stretch the batch further and keep portions naturally smaller for a party platter.

A Note on Presentation

How you serve this fudge changes the impression it makes almost as much as the flavor itself. Cut into plain squares on a plate, it reads as a simple, homemade treat. Arranged on a tiered dessert stand with a light dusting of flaky salt on top, the same fudge suddenly looks like something from a specialty candy shop, which makes this a surprisingly versatile recipe to keep in rotation for both casual snacking and gift-giving.

Why This Recipe Is So Reliable

Part of what makes this fudge such a good recipe to keep on hand is how little can actually go wrong with it, as long as the peanut butter is warmed gently and given enough time to chill. There’s no candy thermometer to manage and no delicate sugar chemistry to worry about, the mixture sets predictably every time, and stirring in marshmallow creme doesn’t introduce any tricky steps of its own. As long as the two ingredients are combined smoothly and the fudge is given enough time to firm up, the result is consistent nearly every time, which is exactly the kind of dependability worth having in a go-to treat.

A Final Thought on This Recipe

Recipes built around just two pantry staples tend to earn their place in a regular rotation not because they’re flashy, but because they solve a real problem: a peanut butter craving hits, or a dessert table needs filling quickly, and a full candy-making session isn’t always realistic. 2-Ingredient Creamy Peanut Butter Marshmallow Fudge answers that need reliably, using ingredients most kitchens already have on hand, and turning them into something that looks and tastes like it took far more effort than it actually did. That combination of simplicity and payoff is exactly why this recipe is worth keeping close at hand.

A Word on Texture

The texture of this fudge sits somewhere between a soft candy and a classic creamy fudge, and that in-between quality is part of what makes it feel special despite how few ingredients go into it. Because the structure comes from the peanut butter and marshmallow creme rather than a sugar syrup or chocolate, the fudge stays soft and smooth, with a gentle give to every bite. A batch that’s chilled the full amount of time holds its shape cleanly when cut, while still feeling genuinely creamy.

A Note on Cutting Clean Squares

Using a warm, dry knife wiped clean between cuts gives the neatest, most even squares once the fudge is fully set. Letting the fudge sit at room temperature for just a few minutes before slicing also helps, since this softer fudge can stick to a cold knife rather than cutting smoothly.

A Final Note on Batch Size

This recipe is sized for a single 8×8-inch pan, which keeps the whole process quick and manageable in just over an hour of active time plus chilling. For a bigger batch to fill out a longer dessert table, warm the peanut butter in two or three separate rounds rather than overloading the microwave bowl at once, since too much peanut butter warmed together at one time can heat unevenly and make the mixture harder to combine smoothly. Working through it in smaller batches keeps the texture consistent across the whole pan, and it’s a small extra step that makes a real difference once the fudge is chilled and ready to slice.

A Note on Ingredient Freshness

A fresh, recently opened jar of marshmallow creme stirs together far more smoothly than one that’s been sitting open for weeks, since exposure to air can dry out its edges and make it harder to blend evenly. The same goes for peanut butter left unstirred at the back of a pantry, where the oil can separate and leave the texture inconsistent. Starting with fresh, well-stirred ingredients gives this fudge its best possible texture and makes the whole process go more smoothly from start to finish.

Common Questions

2-Ingredient Creamy Peanut Butter Marshmallow Fudge turns a jar of marshmallow creme and a cup of peanut butter into a soft, rich treat with almost no effort at all. Warm, stir, spread, and chill, that’s the entire process, and the result tastes like a peanut butter candy that took far more time and skill than it actually did.

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