Easy Peanut Butter Marshmallow Popcorn Fudge

Course: Sweets

Cuisine: American

Prep Time: 15

Cook Time: 10

Chill in the fridge: 2

Total Time: 2 25

Servings: pieces

Calories: 157kcal

Author: Marvellina

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!

Print Recipe

US Customary - Metric

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