Ingredients:

  • 2 cups (400g) granulated sugar
  • 1 cup (240ml) whole milk
  • 1/2 cup (115g) unsalted butter, cut into cubes
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup (250g) creamy peanut butter (avoid natural peanut butter for best texture)
  • 7 ounces (200g) marshmallow crème (fluff)

Instructions:

  1. Line the 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium saucepan, combine the granulated sugar, milk, butter, and salt.
  3. Cook over medium heat, stirring constantly, until the sugar is dissolved and the butter is melted.
  4. Bring the mixture to a rolling boil and continue to cook, stirring constantly, for 1 minute. (If using a candy thermometer, cook to 235-240°F / 112-115°C – soft-ball stage).
  5. Remove the saucepan from the heat.
  6. Stir in the vanilla extract, peanut butter, and marshmallow crème until completely smooth and combined. Work quickly as the mixture will start to set up.
  7. Pour the fudge mixture into the prepared baking pan, spreading it evenly.
  8. Refrigerate for at least 2 hours, or until the fudge is firm.
  9. Lift the fudge out of the pan using the parchment paper overhang. Cut into squares and serve. This recipe creates classic peanut butter fudge.