Recipes and Cooking PB&M Fudge 5.0 (1) 1 Review Fluffernutter fans, this is your dream fudge recipe! It's got the peanut butter and marshmallow combo you adore with the addition of some sweetened condensed milk and white baking chocolate for a bit more decadence. By Jessie Sheehan Jessie Sheehan Facebook Instagram Website Jessie Sheehan is a recipe developer, baker, and cookbook writer with over 15 years of experience. She has written three cookbooks. Her second book, The Vintage Baker, was one of the Washington Post's best cookbooks of 2018, and her latest book, Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats, received a starred review from Publisher's Weekly. She has extensive experience writing recipes and food stories for the top food outlets and magazines in the country, such as BHG, Bon Appétit, Rachael Ray Everyday, Food Network, Taste of Home, Food52m and the Kitchn. She specializes in easy baking and sweets recipes, that call for pantry-friendly ingredients and requires nothing more than a bowl and a whisk, and a spatula to assemble. Learn about BHG's Editorial Process Published on November 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Hands On Time: 20 mins Total Time: 2 hrs 20 mins Yield: 81 pieces Jump to Nutrition Facts Ingredients 1 pound white baking chocolate, chopped ¾ cup creamy peanut butter 1 14 ounce can sweetened condensed milk 1 tablespoon vanilla 1 teaspoon kosher salt 3 cup tiny marshmallows 2 cup salted, roasted peanuts, chopped Sea salt flakes Turbinado sugar Directions Grease a 9x9-inch baking pan. Line with parchment paper, allowing edges to extend over pan. Grease paper. Place chocolate and peanut butter in a large heatproof bowl. Set bowl over a pan of simmering water. (Water should not touch bottom of bowl.) Stir occasionally until melted and smooth. Stir in sweetened condensed milk, vanilla, and kosher salt until combined. Remove from heat. Stir in marshmallows and peanuts. Transfer to prepared pan. Cover with plastic wrap; flatten mixture evenly. Remove plastic wrap. Sprinkle with sea salt and sugar. Chill, covered, 2 hours or until firm. Cut into 1-inch pieces. Store in an airtight container in the refrigerator up to 1 month or freeze up to 2 months. Makes 81 pieces. To Store: Layer fudge between waxed paper in an airtight container. Store in refrigerator up to 1 week or freeze up to 2 months. Rate it Print Nutrition Facts (per serving) 88 Calories 5g Fat 9g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 88 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 3mg 1% Sodium 65mg 3% Total Carbohydrate 9g 3% Total Sugars 8g Protein 2g Vitamin C 0.2mg 1% Calcium 27mg 2% Iron 0.1mg 1% Potassium 70mg 1% Folate, total 6.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.