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This peanut butter marshmallow popcorn fudge is so easy to put together and it’s amazingly delicious! It’s a perfect treat to enjoy or share with others! They make a perfect edible gift too!
I know that’s a huge title right there! But I can assure you this fudge is easy to make. It all started because I had a bit leftover of this and that and I just wanted to clean up some ingredients 😉 This fudge is very peanut-forward and if you are peanut lovers like me, you will not be disappointed!
Why you’ll love this recipe
1. Sweet and salty harmony: The blend of savory popcorn and salted peanuts with the sweetness of peanut butter chips and marshmallows creates a perfect balance.
2. Gooey and crunchy texture: Each bite offers a delightful mix of soft, chewy fudge and satisfying crunch.
3. Quick and easy: With just a few steps and no baking required, it’s a breeze to prepare. If you have a microwave, you don’t even need to cook this on the stove
4. Versatile: Easily customizable with different add-ins and flavors to suit your taste.
5. Perfect for gifting: Pack these fudge squares in decorative boxes or bags for an impressive homemade gift. They are shelf-stable and freeze very well, which means you can enjoy this treat at your own pace!
Ingredients and substitutions
1. Peanut butter chips
I don’t recommend subbing this out with other because this is what contributes to the peanut butter flavor. Do not substitute with regular peanut butter (though we do use this a bit in the recipe), the fudge won’t set properly
2. Creamy peanut butter
I don’t recommend using homemade peanut butter because it separates. I use store-bought creamy peanut butter. You can also use almond butter or sunflower seed butter.
3. Sweetened condensed milk
There is no substitution for sweetened condensed milk in this recipe. It acts as a “binder” in this recipe, besides for sweetening reasons
4. Mini marshmallow
If you only have large-size marshmallows, cut them into mini sizes
5. Salted roasted peanuts
It is important to use salted roasted peanuts (or other nuts like salted cashews and almonds. Salty pretzel pieces are great substitutions too). The saltiness is needed to balance the sweetness of the fudge
6. Salted popcorn
I use store-bought already popped popcorn. You want to use salted popcorn. Don’t use kettle corn popcorn or anything that has been sweetened. You don’t want to add any more sweetness to the fudge
Easy Peanut Butter Marshmallow Popcorn Fudge
Ingredients
- 227 g peanut butter chips I use Reese's peanut butter chips
- 33 g creamy peanut butter
- 199 g sweetened condensed milk
- 1 ½ tsp vanilla extract
- ¾ tsp kosher salt
- 68 g mini marshmallow
- 80 g salted roasted peanuts coarsely chopped
- 20 g salted popcorn coarsely chopped
Topping:
- Flaky sea salt
- Turbinado sugar
Instructions
Prepare the pan:
- Lightly oil a 9 x 5 loaf pan on all side. Line with parchment paper on the long side, overhanging on the side for easier removal
Prepare the fudge:
- Place the peanut butter chips, creamy peanut butter, salt, and condensed milk in a large non-stick pan. Cook over medium-low heat until the mixture starts to melt. The mixture will gradually turn fudgy and thick. Take care not to overheat the mixture or they can separate
- Remove from the heat and add vanilla extract and stir to combine. Add the mini marshmallow pieces, peanuts, and popcorn
- Use spatula to fold everything to make sure they are evenly mixed and distributed
Press into the pan:
- Scoop the mixture into a prepared pan. Cover with a piece of oversize parchment paper that has been lightly oiled or sprayed with non-stick spray and cover the top of the fudge and use your palm to press the mixture down firmly. Make sure it's packed down from corner to corner and the top is smooth
- Sprinkle with some flaky sea salt on top and some turbinado sugar
Chill in the fridge:
- Let it chill in the fridge for a least 2 hours to let it firm up
Slice and serve
- Lighly wipe your chef's knife with a bit of non-stick cooking spray. Lift the fudge out from the loaf pan. You can trim off the edges a little bit to make it looks neater if you plan to gift them. Then cut into 3 x 6 to get 18 pieces or 6 x 4 to get 24 pieces or 4 x 8 to get 32 tiny bite-size pieces.
Pack for gifting:
- You can put individual slices in mini baking cups and then put them in decorative gift boxes.
Storage:
- Store them in an air-tight container, whick can be kept at room temperature for up to one week. They can also be kept frozen for up to 2 months. Simply thaw at room temperature for few minutes and they can be enjoyed right after that
*Nutrition facts are just estimates and calculated using online tools*
Tips for success
1. Choose Quality Ingredients
Use high-quality peanut butter chips and creamy peanut butter for the best flavor.
2. Don’t Overheat
Keep the heat low when melting the fudge base to prevent scorching or splitting.
3. Mix Carefully
Fold in the popcorn gently to avoid breaking it into overly small pieces, preserving its crunchy texture.
4. Compact the Fudge
Press the mixture firmly into the pan to ensure a cohesive, easy-to-slice fudge.
Variations
1. Chocolate lovers: Drizzle melted dark chocolate (60-70% recommended) over the top before chilling for added richness and slight bitterness.
2. Crunchy add-Ins: Swap out peanuts for pretzel pieces, and chopped almonds, or cashews for different textures and flavors.
3. Spicy Kick: Add a pinch of cayenne or chili powder to the base for a sweet and spicy twist.
