Peanut Butter Butterscotch Marshmallow Fudge
User Reviews
5
-
Prep Time
10 mins
-
Total Time
10 mins
-
Course
Baked Goods
Peanut Butter Butterscotch Marshmallow Fudge
Description
Peanut Butter Butterscotch Marshmallow Fudge blends softened butter, peanut butter, and butterscotch chips melted gently to form a smooth base. Salt balances the sweetness, while the addition of mini marshmallows—some stirred in melted, others sprinkled on top raw—adds chewy texture and visual appeal. Carefully stirring marshmallows just until combined avoids fully melting them, retaining some soft chunks throughout the fudge.
The mixture is poured into a prepared pan, topped evenly with reserved marshmallows, and chilled for at least four hours or overnight until firm. The result is a dense, creamy fudge that captures the nutty peanut flavor alongside butterscotch’s mellow sweetness, accented by marshmallow sections that add variation in bite.
This fudge is served chilled and stored airtight in the refrigerator, allowing it to keep well. It makes a decadent treat suitable for holidays, parties, or whenever a rich confection is desired.
Ingredients
- ½ cup butter softened, unsalted
- 1 peanut butter not natural and not homemade because they’re too runny, creamy, heaping cup
- butterscotch chips two 11-ounce bags
- ½ teaspoon salt or to taste
- mini marshmallows with 1/2 cup reserved for sprinkling, one 10-ounce bag
Instructions
- Line a 9×9-inch pan with aluminum foil and spray with cooking spray; set aside.
- To a large pot, add the butter, peanut butter, butterscotch chips, salt, and heat over low heat to melt, stirring nearly continuously until melted. Be careful so you don’t scorch the butterscotch chips and I find starting with softened butter to be very helpful. If the last few butterscotch chips are resistant to melting, it’s okay.
- Remove pot from the heat, add the marshmallows, reserving 1/2 cup for sprinkling on top, and stir to combine. Work quickly and don’t overmix because you don’t want all the marshmallows to melt; some will melt and some will stay intact.
- Turn mixture out into prepared pan, smoothing the top lightly with a spatula.
- Evenly sprinkle with reserved 1/2 cup marshmallows, tapping them down gently with your fingers or a spatula.
- Refrigerate for at least 4 hours or overnight before slicing and serving. Enjoy directly from the fridge. Fudge will keep airtight in the fridge for up to 1 month.
- Adapted from Warm Vanilla Sugar
User Reviews
Overall Rating
5
You'll Also Love
