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A close-up of a smooth chocolate fudge square with a bite taken out, showing the thick, creamy interior and crunchy peanut brittle pieces.

Marshmallow Cream Peanut Brittle Fudge

I use less sugar to keep this marshmallow cream fudge from being overly sweet. It is my favorite way to get a perfectly smooth texture packed with a salty peanut brittle crunch in every bite.
Servings - 25 pieces
Print Pin
Prep Time15 minutes
Cook Time5 minutes
Cool Time3 hours
Total Time3 hours 20 minutes

Ingredients
  

  • 12 ounce bag semi-sweet chocolate chips | 340g
  • 1 jar marshmallow fluff | 7 or 7.5 ounces | 198-213g
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 sticks butter | 12 tablespoons | 170g
  • 5 ounce can evaporated milk | 142g
  • 2 cups granulated sugar | 400g
  • 1 cup peanut brittle candy, chopped | ~4.5 ounces, 128g

Instructions

  • Prepare the pan: Line a 9x13 inch pan with parchment paper or grease it well. Set the prepared pan aside.
  • Prep the mixing bowl: Place the chocolate chips, marshmallow fluff, vanilla, and salt into a large heat-safe bowl.
    12 ounce bag semi-sweet chocolate chips | 340g
    1 jar marshmallow fluff | 7 or 7.5 ounces | 198-213g
    1 teaspoon vanilla extract
    1/2 teaspoon salt
  • Melt the butter: In a medium saucepan over medium heat, melt the butter completely.
    1 1/2 sticks butter | 12 tablespoons | 170g
  • Combine milk and sugar: Add the evaporated milk and sugar to the melted butter. Stir until the sugar dissolves and the mixture is well combined.
    5 ounce can evaporated milk | 142g
    2 cups granulated sugar | 400g
  • Timed boil: Bring the mixture to a boil while stirring continuously. Once boiling, stir for 5 minutes or until the temperature reaches 238°F soft-ball stage on a candy thermometer. Consistent stirring is crucial to prevent burning.
  • Pour and stir: Carefully pour the boiling sugar mixture over the ingredients in your prepared mixing bowl. Stir vigorously until the chocolate is completely melted and the mixture is glossy and smooth.
  • Fold in brittle: Stir in the chopped peanut brittle candy, ensuring it is evenly distributed throughout the chocolate mixture.
    1 cup peanut brittle candy, chopped | ~4.5 ounces, 128g
  • Transfer to pan: Pour the fudge mixture into the prepared baking dish and spread it out evenly into the corners.
  • Set the fudge: Allow the fudge to cool at room temperature for at least 3 hours until it is fully set.
  • Slice and store: Cut the fudge into your desired size squares. Store leftovers in an airtight container at room temperature.