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If you know me well at all, it will come as no surprise that I found a way to make peanut butter marshmallows.
Peanut butter and I go way back. I went through a phase where my personal mission was to combine peanut butter with every food imaginable. Some of my more eccentric adventures were peanut butter tacos and peanut butter on veggie burgers.
The phase never ended, I just grew up and had to start buying my own peanut butter. I wonder how much my parents spent on peanut butter during my childhood…
These particular marshmallows are made with PBfit, a powdered peanut butter with most of the fat removed. You can check out my review of it here.
Marshmallows are pretty easy to make, but there isn’t a super easy way to add a significant amount of peanut butter flavor to the mix. Or is there?
Since marshmallows are naturally fat-free, I wasn’t sure what would happen if I tried to whip in a whole cup of full-fat peanut butter. I’m sure it would be delicious, but I’m not sure it would be marshmallows anymore.
That’s where the PBfit came in. I added an entire cup of PBfit powder while whipping the marshmallows and the consistency still turned out perfect. To fully appreciate a peanut butter marshmallow, you must make s’moreos. I may never be able to eat a regular s’more again.
Speaking of s’mores, these peanut butter marshmallows are perfect for roasting. They get all gooey and melty, just what you need for s’mores (or s’moreos). And s’mores are the perfect way to celebrate the end of a spectacular summer.
If you want to make a super-cute festive treat, pour the peanut butter marshmallows into a mold like this one that my friend gave me. Fun fun!
Hungry for more marshmallows? Check out these recipes:
Homemade marshmallows {corn-free option}
This post contains affiliate links. Please visit my disclosure page to learn more about how all of that works.
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Marshmallows
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- 1/2 Cup Cold Water
- 3/4 Ounce Gelatin about 8 teaspoons
- 1/2 Cup Water
- 2 Cups Sugar
- 1/2 Cup Agave Nectar or Light Corn Syrup
- 1/4 Teaspoon Salt
- 2 Teaspoons Vanilla Extract
- 1 Cup PBfit powdered peanut butter
- Powdered Sugar for dusting
Ingredients
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- In the bowl of a stand mixer, combine gelatin and 1/2 cup cold water. Set aside.
- In a medium saucepan, combine 1/2 cup water, sugar, agave nectar or corn syrup, and salt.
- Heat saucepan over medium high heat, stirring occasionally. Cook until mixture reaches 240 degrees F (about 7-10 minutes). Bubbles will be large and pop more slowly at this point
- With mixer fitted with whisk attachment, gradually drizzle in sugar syrup, mixing on low speed until all syrup has been poured in.
- Add vanilla extract to mixer and mix on speed 4 for 10-12 minutes or until mixture thickens and becomes glossy. Gradually add in PBfit and continue beating until it is incorporated.
- While mixer is running, prepare pan. Grease a 9x13" pan and dust with powdered sugar.
- Scrape marshmallow mixture into prepared pan and allow to rest at least two hours before cutting.
- To cut marshmallows, turn onto cutting board dusted with powdered sugar. Grease a pizza cutter (or cookie cutter) and cut marshmallows into desired shapes. Roll each marshmallow in powdered sugar to coat.
- Store finished marshmallows in airtight container for up to two weeks.