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I’m totally missing out on a Sunday nap right now but I’m willing to make that sacrifice so that I can share this Homemade Fluffernutter Fudge with you! I’m sweet like that. 😉
For as long as I’ve been a Barrett, my father in law has been the king of making homemade fudge and homemade chocolate pie. I’ve pretty much got the chocolate pie recipe down but I’m normally pretty lousy at making fudge.
I’m going to spare you details of my countless attempts and just say that I’v failed 1000 times at making fudge, even when I followed my father in law’s recipe exactly.
This is not that recipe. haha
This is a totally different and pretty much fool proof recipe! Best part? You don’t need a sinkin’ thermometer. Because really, how many of y’all have candy thermometers just laying around…
The last weekend of August held two very special birthdays for our family. My niece’s birthday was celebrated that Saturday and we spent Sunday on the Blue Ridge Parkway celebrating my dad’s birthday.
We all decided to split an order of fudge and I picked out the Fluffernutter Fudge for Thomas and I.
Because, Hello….Fluffernutter Fudge. Who’s gonna say no to that?
Oh, and if you don’t know what Fluffernutter is, it’s peanut butter and marshmallow fluff. It’s fantastic and normally it’s a sandwich.
But today we’re breaking the rules. Today we’re not making a Fluffernutter sandwich. We’re making Fluffernutter Fudge.
You’ll love it.
I mean really y’all, just look at those layers.
This stuff is addictive and once I made it to photograph for the blog I had to get it out of the house or I was going to be in big trouble! I wanted to eat every last piece.
But no, I resisted.
I had my little nibble and the rest had to go!
I packed up some for Thomas to take to work and then I packed up 10 more little baggies full of Homemade Fluffernutter Fudge for my friends.
I’m a giver. haha 😉
- 4 cups peanut butter chips (I used Reese Peanut Butter chips)
- 2 (14 oz ) cans sweetened condensed milk
- 2 teaspoons vanilla
- 3 tablespoons butter
- 2 (16 oz) bags of mini marshmallows
- 1 cup peanuts
Line a 8x8 pan with foil or parchment paper.
Create a double broiler by place a glass or metal bowl over top of a sauce pan. Fill the sauce pan with about 1/2 a cup of water. Bring the water to a simmer. (There should be enough water in the pan to simmer to but enough to touch the top bowl.)
Add the sweetened condensed milk and peanut butter chips to the top bowl. Heat until the peanut butter chips are melted, stirring every minute or so.
While the peanut butter chips are melting, melt the butter in another large pot. Add 1 bag of marshmallows and stir until they start to melt. Remove them from the heat.
Once the peanut butter chips have melted, pour about 1/4 of a cup of the melted peanut butter chips and vanilla into the melting marshmallows and stir.
Pour the rest melted peanut butter chips into the 8x8 pan.
Sprinkle a layer of peanuts over the fudge.
Add the layer of melted marshmallows and peanut butter.
Top with 2nd bag of marshmallows
Let sit for 4-5 hours or until firm.
Cut into squares.