Jan’s Famous Fluffernutter Fudge RecipeCuisine: American
This is my mom’s recipe for Fluffernutter fudge. She spent YEARS perfecting it. From me to you.
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 — yuck!)
1 (16 oz.) jar creamy peanut butter
1 bag peanut butter chip
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.