This old-fashioned marshmallow peanut candy takes me right back to childhood—sweet, soft, and full of that satisfying peanut crunch.
It’s the kind of treat you wrap up for holiday trays, gift bags, or sneak a piece of when no one’s looking. No baking, no fancy tools—just good old stovetop magic.
Why I Love This Recipe
Texture heaven – Crunchy peanuts, chewy marshmallow, and melt-in-your-mouth sweetness.
Crowd favorite – Always disappears at parties or potlucks.
Zero oven time – Perfect for hot days or quick prep.
Easy to portion – Cut into squares or wrap as gifts.
No candy skills needed – One thermometer, one stir, and you’re golden.
What You’ll Need (Ingredient Highlights)
Peanuts – Lightly salted add crunch and balance sweetness.
Marshmallow creme – Creates the soft, fluffy texture.
Light corn syrup & sugar – Classic candy base for chewiness.
Butter & vanilla – Adds rich depth of flavor.
Salt – Enhances every bite.
Pro Tips Before You Start
Use a candy thermometer – Accuracy matters for texture.
Don’t stir after boiling begins – Just let it reach temp.
Grease the pan well – Candy can stick once cooled.
Pour carefully – Avoid scraping sugar crystals into the mix.
Cool fully before cutting – Helps hold shape and texture.
How to Make Marshmallow Peanut Candy
Step 1: Prep the Pan
Grease a large cookie sheet with butter or shortening.
Spread peanuts evenly across the bottom and set aside.
Step 2: Get the Marshmallow Ready
Scoop the marshmallow creme into a large mixing bowl.
Set it nearby—it’ll need to be ready to receive hot syrup.
Step 3: Make the Syrup
In a large saucepan, combine corn syrup and sugar.
Cook over medium-high heat, stirring constantly until it starts boiling.
Attach a candy thermometer and let it cook, undisturbed, until it reaches 290°F (soft crack stage).
Don’t stir during this time.
Step 4: Combine
Remove syrup from heat and let it rest for 2 minutes—still no stirring.
Then, carefully pour the hot syrup over the marshmallow creme.
Stir until fully smooth. Add butter, vanilla, and salt, and stir again until well combined.
Step 5: Pour & Set
Pour the mixture over the peanuts in the prepared pan.
Spread evenly with a spatula.
Let sit at room temperature for about 3 hours, or refrigerate to speed things up.
Step 6: Cut & Wrap
Once firm, cut into squares. You can wrap each piece in waxed paper.
Flip upside down to show off the beautiful peanut layer.
What to Serve It With
A cup of coffee or hot cocoa
Crumbled over vanilla ice cream
As part of a holiday dessert tray
Alongside chocolate bark or toffee for variety
Variations / Substitutions
Use honey-roasted peanuts for a sweeter twist.
Try almond or cashew halves for a nutty upgrade.
Mix in a bit of peanut butter with the marshmallow for richness.
Add mini chocolate chips after pouring, for a Reese’s-style bite.
Storage & Leftovers
Room Temp – Store in an airtight container up to 1 week.
Fridge – Keeps candy firmer for longer, up to 2 weeks.
Freeze – Wrap individually and freeze up to 2 months.
Gift It – Wrap in waxed paper or small cellophane bags.
FAQs
Can I use marshmallows instead of marshmallow creme?
It’s best to stick with marshmallow creme for the right texture.
Do I have to use a candy thermometer?
Yes. Getting to 290°F is crucial for setting the candy properly.
Can I make this nut-free?
You can omit the peanuts, but the texture and flavor will change.
What happens if I stir during the boil?
Crystals may form and ruin the smooth texture—avoid it.
How long should I let it cool?
At least 3 hours at room temp, or 1 hour in the fridge.
Can I double the recipe?
Yes, but use a larger cookie sheet and work quickly when pouring.
Can I wrap it individually?
Absolutely! Waxed paper is perfect for wrapping squares.
Final Thoughts
This marshmallow peanut candy is a nostalgic, no-bake treat that brings joy with every bite.
Whether you’re gifting, sharing, or sneaking one for yourself, it hits that perfect balance of crunchy, chewy, and sweet.
It’s simple, reliable, and downright delicious.
Marshmallow Peanut Candy
Ingredients
- 16 ounces peanuts lightly salted
- 3 jars 7 oz each marshmallow creme
- 2¼ cups light corn syrup
- 2¼ cups sugar
- 1½ teaspoons vanilla extract
- 6 tablespoons butter slightly melted
- ¼ teaspoon salt
Instructions
- Grease a large cookie sheet and spread peanuts evenly.
- Place marshmallow creme in a large mixing bowl.
- In a saucepan, heat corn syrup and sugar over medium-high heat, stirring until boiling.
- Attach candy thermometer and cook to 290°F without stirring.
- Remove from heat and let sit for 2 minutes.
- Pour hot syrup over marshmallow creme and stir until smooth.
- Add butter, vanilla, and salt. Stir to combine.
- See full steps with tips & photos → https://wimpysdiner.net/marshmallow-peanut-candy/
Notes
- Storage: Store the candies in an airtight container for up to a week.
- Variation: Add a sprinkle of sea salt on top before the candy sets for an extra salty-sweet flavor.
- Make Ahead: These can be made ahead of time and stored in the fridge.
