This is my mom’s recipe for Fluffernutter fudge. She’s spent YEARS perfecting it.
4 cups white sugar
1 cup light brown sugar
1/2 cup unsalted butter
1 (12 oz.) can evaporated milk (NOT sweetened condensed)
1 jar (not tub) marshmallow Fluff (the real stuff, never, ever use Kraft Marshallow Creme — yuch!)
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, it’ll get too dry).
Also, please note that you do not want to double this recipe — trust me, it won’t turn out right. Candy making is a fickle beast! Make one batch at a time and it’s all good. This recipe yields about 5.5 lbs. of fudge. To gift it, I use these boxes from Oriental Trading.