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“This was my grandpa's recipe. It is always a big hit as a Christmas present when you put it in a decorated metal tin. We have always had best results with name brand items such as Peter Pan, Jiff, and Reese's. The best chips I have used are either the semi-sweet or double chocolate by Ghirardelli. I have also used Nestle and Hershey's. The vanilla has to be pure not imitation for best results. Also, for best results, use a wooden spoon (for keeping an even temperature) and a non-stick pot.”
1 pan

Ingredients Nutrition


  1. Mix 1 1/2 cups sugar, 1/3 cup milk,and 6 tablespoons of butter in pan, stirring on medium heat to boil. Reduce heat to med-low, set timer for 4 minutes stir continuously.
  2. Immediately remove from heat and add 1 teaspoon vanilla and quickly add 1/2 jar of marshmallow.
  3. Add 3/4 bag of chocolate chips; mix vigorously until creamy and there are no hints of marshmallow.
  4. Pour into 9 x 13-inch pan for thin fudge and an 8x8 pan for thick fudge.
  5. Repeat instructions listed, adding the peanut butter, in place of the chocolate chips.
  6. Pour over chocolate fudge let cool completely and keep refrigerated.
  7. Hint: Make sure that your butter, sugar, milk are at a rolling boil before setting your timer.
  8. Add vanilla, fluff, then the chips or peanut butter in that order.
  9. And, share.

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