Grandma Jan’s Famous Fluffernutter Fudge

This is my mom’s recipe for Fluffernutter fudge, from me to you, 





4 cups white sugar

1 cup light brown sugar

1/2 cup butter

1 (12 oz.) can evaporated milk (NOT sweetened condensed)

1 jar (not tub) marshmallow Fluff

1 (16 oz.) jar creamy peanut butter

1 bag peanut butter chips

1 tsp. vanilla

Pre-measure your ingredients and have them ready to go.


    Line a 9×13 glass baking dish with nonstick foil, grease side up. This will make it easier to cut later. You must use this size pan.
    In a medium saucepan over medium heat, melt the butter, then combine the sugar, brown sugar, and evaporated milk. Bring to a boil, stirring constantly.
    When it comes to a rolling boil — lots of bubbles, turn it down lower and keep a low boil for 7 minutes. Keep stirring! You need to time it, so it doesn’t overcook.
    Then, remove it from heat; stir in Fluff until well mixed and melted.
    Stir in peanut butter, peanut butter chips, and vanilla until smooth.

         Spread in prepared pan using a rubber spatula. Let cool before cutting (but don’t put it in the refrigerator to cool, they’ll get too dry).