Peanut Butter and Fluff Fudge
photo by HisPixie
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
1 1/2 pounds
ingredients
- 2⁄3 cup milk
- 2 cups sugar
- 1 cup peanut butter, smooth or crunchy
- 1 (7 1/2 ounce) jar marshmallow cream
- 1 teaspoon vanilla
directions
- Grease a 8 or 9 inch square baking pan; set aside.
- In large saucepan combine milk and sugar. Stir over low heat until blended. Over medium heat, bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes.
- Remove from heat, cool slightly and blend in peanut butter, Fluff.
- and vanilla. Pour into pan and cool until set. Best to let set over night.
- *** I melted down some old Easter chocolate I have in the freezer, and spread on the top. You could also make 2 batches in bigger pans so they are thinner, and layer some crushed peanuts in between. Or maybe substitute peanut butter with Nutella. ***.
- Makes about 1 1/2 pounds.
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Reviews
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This is the recipe I uses and 10 out of 20 people ate it at Thanksgiving. I use the Never Fail Fudge Recipe every single ingredient and followed all instructions; the only thing I added was 1 bag of Reese peanut butter chips after the reese peanut butter and it was a hit the recipe . I hope this recipe helps everyone .
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JACK POT! I have been trying to remake or find a recipe for a tahini fluff sold in jars in Saudi Arabia. I made this recipe with tahini and only brought the milk and sugar to a boil, to achieve less solid results. This is it! Highly addictive. I eat on toast or straight out of jar, with a spoon. Will work wonderfully as a fudge, no doubt. Here I go, again! Thank you so much for this one!
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This was excellent despite my "oops"... I had a 16 ounce container of Fluff and I assumed it was packed by weight, not volume. I measured out 7.5 ounces of Fluff using my food scale and I think it was way too much. So it came out light and soft. Will try again buying just the exact size container of marshmallow cream. Made for 3 Chefs Challenge, November 2009