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.

Jessie Sheehan
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Ingredients

Directions

  • Grease a 9x9-inch baking pan. Line with parchment paper, allowing edges to extend over pan. Grease paper.

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  • 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.

Nutrition Facts

88 calories, (2 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 3 mg cholesterol, 65 mg sodium, 9 g carbohydrates, 0 g fiber, 8 g sugar, 2 g protein.

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