Published: November 16, 2019 · Modified: November 16, 2019 by Cindy Gibbs

If you’ve never made fudge, this Peanut Butter Fantasy Fudge is the perfect recipe for you.  This creamy fudge requires just 4 minutes of cooking once it comes to a boil.  It’s super easy to make and turns out perfect every time!

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This is the perfect fudge recipe for anyone who is afraid to use a candy thermometer or test candy in cold water.  The difference between this recipe and my Old Fashioned Peanut Butter Fudge recipe is the addition of marshmallow creme in this recipe and you don’t need to test this recipe in cold water or use a candy thermometer.  

This recipe is adapted from the original recipe on the back of the Kraft Marshmallow Fluff jar.  Some people call this recipe Five Minute, Marshmallow Creme, or No-Fail Fudge. This fudge is very creamy and very easy to make.  If you have never made fudge before, you should start by making this recipe.  Like I said…no cold water test and no candy thermometer.  Just bring it to a boil and cook it for 4 minutes.

This creamy fudge stays fresh for several days and it freezes beautifully, so if you want to make it ahead of the busy holidays, go ahead.  You can also make it ahead, place in an airtight container, and store it in a cold environment such as your garage.

Original recipe changes

If you’re already familiar with and make this recipe, you may not have noticed the recent changes to the recipe.  Many people probably wrote down the recipe to a recipe card from the back of the jar of Marshmallow Creme years ago, and don’t realize the recipe has changed.

Original recipe:  The small can of evaporated milk was a 6-ounce can.  The fudge was cooked for 5 minutes.

Revised recipe:  The size of a small can of evaporated milk is now 5-ounces, thus reducing the amount of cooking time.  The new cooking time is 4 minutes.


  • Use a good-quality Marshmallow Creme.  I use Kraft Marshmallow Creme.  Sometimes my local Kroger will be out of it and I substitute the Kroger brand.  However, those other cheap off-brands are not the same.  Trust me on this one.  I’ve tried them, and my fudge ended up in the garbage can.
  • Use Jif Creamy Peanut Butter in this recipe.  Trust me I’ve tried the other ones.  The off-brands just don’t compare in the peanut butter flavor.  They are also more greasy.  You can make a mediocre batch of fudge with the others but why would you want to?  This is Peanut Butter fudge.  You want a pure peanut butter flavor here.

I have adjusted the amount of peanut butter in this recipe to acquire the perfect peanut butter flavor after adding the marshmallow creme.  I use 1 slightly rounded cup of peanut butter.  See the picture above if you’re not sure of how much to use.

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  1. Add sugar, evaporated milk and butter to a 2-quart saucepan.  Bring mixture to a boil over medium heat.  As soon as the mixture starts to bubble on top, cook for exactly 4 minutes and remove from heat.
  2. Add some peanut butter and vanilla and mix until smooth.
  3. Add a jar of Kraft Marshmallow Creme and add nuts if using.
  4. Mix until well combined and smooth.  Pour into a prepared dish.

If you’ve never made fudge, you can make this and impress your family.  It’s SO easy!!

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Check out this recipe for Chocolate Fantasy Fudge.

Check out all my candy recipes here.

If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you!

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Peanut Butter Fantasy Fudge

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 20 Pieces 1x
  • Category: Candy


This recipe is the perfect no-fail recipe for anyone who has not made fudge.  It is super easy!  It also originates from the label on the Kraft Marshmallow Creme Jar.  Over the years, this recipe has changed, due to changes in packaging sizes of ingredients.  This recipe is the new revised recipe.  If you have the old recipe from years ago, please review this recipe for updates.


Units Scale
  • 3 cups white sugar
  • 3/4 cup (1 1/2 sticks) margarine or butter
  • 2/3 cup evaporated milk, one 5 ounce can
  • 1 dry measuring cup slightly rounded of creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1 jar Kraft Marshmallow Creme, 7 ounces
  • 1 1/2 cups chopped pecans or walnuts, optional


  1. Line a 9″ x 13″ pan or two 8″ x 8″ pans with parchment paper or foil, allowing it to hang over the edges for easy removal.
  2. Combine the sugar, margarine and evaporated milk in a large pan. Mix and bring to a boil over medium heat. As soon as the mixture starts to form a few bubbles, continue stirring and time candy for exactly 4 minutes. Remove from heat.
  3. Add the peanut butter and vanilla and mix until smooth. Add the marshmallow creme and mix well again. Mix in nuts if desired.
  4. Spread the fudge into the prepared dish. Place in a freezer or cold place until the fudge becomes completely cooled.
  5. Lift the foil and candy from the dish and onto a counter. Cut the fudge into squares.
  6. Store in an airtight container.
  7. Fudge will stay fresh for up to two weeks.


  • Do not use natural peanut butter in this recipe.
  • Do not use real butter in this recipe or it will make the fudge too greasy when combined with the peanut butter.
  • The original recipe for this classic fudge called for cooking it 5 minutes.  That’s when small cans of evaporated milk came in 6-ounce cans.  Nowadays the milk comes in 5-ounce cans, thus decreasing the cooking time to 4 minutes.
  • This candy freezes beautifully.  Feel free to make it ahead and freeze it.  Wrap it tightly in plastic wrap, then foil or an airtight container.  I place wax paper between layers, but you really don’t need too.
  • Yiled depends on the size pan you’re using and how big you want each piece to be.  If you wan’t extra thick fudge, you can use one 9 x 9 inch pan.  If you don’t want really thick pieces, use a 9 x 13 or two 8 x 8 pans.


  • Serving Size: 20