Peanut Butter & Jelly Fudge 2 Ways

Total: 15 mins, Prep: 15 mins, Yield: 9x9 pan fudge (16 servings)



4/22/20212 min read

Peanut Butter & Jelly Fudge 2 Ways

Total: 15 mins, Prep: 15 mins, Yield: 9x9 pan fudge (16 servings)


  • 3 cups granulated sugar

  • 1.5 sticks butter

  • 2/3 cup evaporated milk

  • 1 cup peanut butter

  • 1 jar (7 ounces) marshmallow cream

  • 1 teaspoon vanilla extract

  • 1/2 cup Strawberry Margarita Preserves

Steps to Make It

  1. Prepare a 9x9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  2. Place the sugar, butter, and evaporated milk in a medium saucepan over medium-high heat.

  3. Stir constantly until the sugar and butter are melted and the mixture is smooth.

  4. Insert a candy thermometer. Continue to cook the candy until it reaches a full boil. Continue to cook, stirring constantly, until the candy reaches 235 F.

  5. Remove the pan from the heat.

  6. Immediately stir in the peanut butter, vanilla, and marshmallow cream, and stir until well combined.

  7. Pour the fudge into the prepared pan.

  8. Working quickly so that the fudge does not start to set, place small spoonfuls of Strawberry Margarita Preserves all over the surface of the fudge, and drag a table knife through the fudge to create a marbled effect.

  9. Allow the fudge to set at room temperature for at least 2 hours or overnight. Once set, cut into small pieces and serve. Store the remaining fudge in an airtight container at room temperature.

Chocolate Peanut Butter & Jelly Fudge


  • 1 jar Marshmallow Cream

  • 11-ounce package of White Chocolate Chips

  • 3/4 cup Creamy Peanut Butter

  • 1/4 cup Crunchy Peanut Butter

  • 1/8 teaspoon almond extract

  • 3/4 cup Unsalted Butter

  • 2 1/2 cups Granulated Sugar

  • pinch of Kosher Salt

  • 1 cup Heavy Whipping Cream

  • 3/4 cup Tutti Frutti Jam


  1. Line an 8-inch square baking dish with parchment paper. Set aside.

  2. In a large mixing bowl, add marshmallow cream, white chocolate chips, almond extract, and peanut butters.  Set aside.

  3. In a large saucepan, combine butter, sugar, salt, and whipping cream. Bring to a boil over medium-high heat. Boil for 4 full minutes.

  4. Pour the boiling mixture over the ingredients in a mixing bowl. Using an electric mixer, beat for about 1-2 minutes until smooth and creamy (and white chocolate is completely melted).

  5. Pour half of the mixture into the bottom of the baking dish. Top with Tutti Frutti Jam. Using a knife, swirl the Tutti Frutti Jam into the fudge. Top with the remaining fudge mixture. Swirl again with the knife, to mix the preserves into the peanut butter layers.

  6. Refrigerate 1 hour, or overnight, until set. Cut into bites and enjoy. Store in an airtight container in the refrigerator for up to two weeks.