Marshmallow Fluff is one of those things that should probably never have been invented. It wouldn’t have been invented by anyone but Americans. I love the stuff. A friend of mine in high school grew up in Boston and began bringing “Fluffernutters” for lunch and I was amazed! Peanut butter and marshmallow fluff sandwiched in between two slices of white bread. Perfection…in a weird way.
I had a jar of Fluff in the pantry. Do not ask me why. Someone must have snuck it into my shopping cart. So I found this recipe for peanut butter fudge that uses a jar of the sticky and almost sickeningly sweet white goop.
This wasn’t the best fudge I’ve ever made. A few years ago I used this recipe from Rachel Ray with terrific results. I made a few batches; chocolate with peanuts and raisins, and white chocolate with cranberries and pistachios. Both were delicious and simple. The recipe can be easily adapted. Change the chips to white, or peanut butter, and then add in the same amount of any nut, chopped candies or dried fruit. Endless options!
I might try to create a peanut butter fudge using the Rachel Ray recipe. This recipe produced good tasting fudge, but it was very dry and crumbly. I am pretty confident that I did something wrong. It tastes OK, but maybe not good enough to waste a whole lot of calories. It may end up in the trash. I don’t do that often, but when I have a choice between delicious cookie swap cookies and dry sugary fudge…it’s not exactly a tough decision. If you want to try this and tell me what I did to make such a rock hard pan of sugar, please do!
Peanut Butter Fudge (cooks.com)
- 2 1/3 c. sugar
- 1/2 stick butter
- 1/2 of 7 1/2 oz. jar marshmallow fluff
- 1/2 c. milk
- 12 oz. jar peanut butter
- Cook sugar, butter, marshmallow and milk on stove top over medium-high heat until it boils.
- Continue to cook for about 5 minutes, stirring frequently.
- Remove from the heat, add peanut butter and mix until creamy.
- Spread in an 8×8 pan and let cool.