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    The Cozy Plum » Recipes » Miscellaneous

    Peanut Butter Marshmallow Fluff Fudge (Fluffernutter Fudge)

    Published: Apr 4, 2022 · Modified: Oct 5, 2022 by Callan Wenner · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe
    Fluffernutter fudge with a bite removed.

    This foolproof peanut butter marshmallow fluff fudge - or fluffernutter fudge - is an easy no bake recipe made with sweetened condensed milk. Topped with roasted peanuts for extra crunch and texture, this 4 ingredient peanut butter fudge is sure to please any peanut butter lover!

    Pieces of fluffernutter fudge strewn about.

    If you're a peanut butter lover, you've come to the right place! This classic four ingredient peanut butter fudge is fully no bake, partially made in the microwave, and comes together SO quickly.

    While some recipes use marshmallow fluff in the fudge, this version pays an homage to a fluffernutter sandwich, with the fluff mixed into the top of the fudge for that extra marshmallow flavor and texture.

    They're soft, chewy, and packed with peanut butter and fluff flavors. The addition of the crunch from the peanuts may be the best part, cutting the sweetness of the fudge and breaking up the soft fudge texture.

    This no-bake recipe is so simple to make (and gift) and would go great alongside my Biscoff truffles!

    Pieces of fudge laying on their sides.

    If you're into fluffernutters, you should also try my fluffernutter cookies - one of the most popular recipes on my site and LOVED by everyone!

    Jump to:
    • Ingredient Notes
    • How to make fluffernutter fudge
    • Storing and Freezing
    • FAQs
    • 📖Recipe

    Ingredient Notes

    Because this a no bake version, the peanut butter fudge with fluff is made without corn syrup, milk, and powdered sugar.

    It also doesn't require cooking sugar like other fudge recipes. This means, it won't get grainy, and won't get as dried out.

    Here's what you'll need:

    • White chocolate. Chopped white chocolate or chips. Chopped white chocolate will melt better (and generally have better flavor and quality). Chips have additives in them that prevent melting. As you can see, I've made them with white chocolate chips in these photos and they turned out more than fine!
    • Peanut butter. Creamy peanut butter - not natural. I used Jif brand here.
    • Sweetened condensed milk. One 14oz can is needed and helps to thicken the fudge.
    • Marshmallow fluff. The star of the show - 6-7oz is needed!
    • Toppings. Extra peanut butter, roasted peanuts, and flaky sea salt.

    How to make fluffernutter fudge

    Prep an 8x8" baking pan with parchment paper slings. This allows the fudge block to be removed and easily sliced, rather than slicing it in the pan.

    STEP 1: Heat the white chocolate and peanut butter in 30 second bursts in the microwave, stirring in between each until fully melted. Alternatively, you can do this over a double boiler.

    Peanut butter in a bowl.
    Add peanut butter to a large mixing bowl.
    White chocolate chips added to the peanut butter.
    Add the white chocolate.
    Smooth peanut butter white chocolate mixture melted in a bowl.
    Microwave, stirring every 30 seconds, until smooth.

    STEP 2: Add the sweetened condensed milk and mix to combine. The fudge will start to thicken as you stir. Transfer the fudge to the baking pan and flatten it out a bit

    Sweetened condensed milk pouring into the fudge.
    Add the sweetened condensed milk and stir.
    Thickening fudge in a bowl.
    The fudge starts to thicken quickly.
    Fluffernutter fudge being poured into a baking pan.
    Pour the fudge into the pan.

    STEP 3: Add the marshmallow fluff, swirling it into the peanut butter fudge as you work it to the edges.

    This part will not look appealing. The aesthetics come later.

    Fluff dollops on top of the peanut butter fudge.
    Add ⅔ of the fluff to the top of the fudge.
    Swirling the fluff into the peanut butter.
    Swirl the fluff down into the fudge and push to the edges.

    STEP 4: Drizzle melted peanut butter on the fluff. Use a chopstick to drag and swirl the peanut butter through the fluff.

    STEP 5: Top the fudge with roasted peanuts and flaky sea salt. Allow the fudge to set in the fridge for 30 minutes.

    Peanut butter drizzled on top of the fluff.
    Drizzle on melted peanut butter, then make swirls with a chopstick.
    Finished peanut butter marshmallow fluff fudge.
    Add roasted peanuts and flaky salt.

    STEP 6: Use the parchment paper to remove the fudge from the pan, then cut into 16 pieces and serve.

    Close up of the cut fluffernutter fudge.

    Storing and Freezing

    Store the fudge tightly covered in the fridge for one week. The fudge is best enjoyed at room temperature - this takes about 30 minutes.

    To freeze the fudge, wrap it in plastic wrap, then a piece of foil, and place into a zip top bag, removing all air. Freeze for one month.

    To thaw, unwrap it completely and let stand at room temperature until soft.

    FAQs

    Why isn't my peanut butter and white chocolate smooth?

    If using white chocolate chips, there are anti-melting agents added, so some pieces may not completely melt. If this happens, simply strain the mixture through a fine mesh sieve into another bowl, then continue with the recipe instructions.

    Why is my peanut butter fudge dry and crumbly?

    Because of the no-bake method used, the fudge should not be dry and crumbly when making it.

    The fudge does start to dry out as they are stored for longer, where by the end of the week they may feel slightly more dry.

    More peanut butter recipes

    • Stuffed Fluffernutter Cookies
    • Peanut Butter & Jelly Oat Bars
    • Edible Peanut Butter Cookie Dough (with Chocolate Chips)
    • Chocolate Peanut Butter Tart
    A stack of fluffernutter fudge.

    Did you make this recipe? Tag me on Instagram or Facebook and leave a star rating⭐️ below! For more ideas, follow me on Pinterest.

    📖Recipe

    Piece of fluffernutter fudge with a bite removed.

    Peanut Butter Marshmallow Fluff Fudge (Fluffernutter Fudge)

    Callan Wenner
    This foolproof peanut butter marshmallow fluff fudge - or fluffernutter fudge - is an easy no bake recipe made with sweetened condensed milk. Topped with roasted peanuts for extra crunch and texture, this 4 ingredient peanut butter fudge is sure to please any peanut butter lover!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Rest time 30 mins
    Total Time 45 mins
    Course Dessert, Snack
    Cuisine American
    Servings 16
    Calories 389 kcal

    Equipment

    • 8x8 inch baking pan
    • Parchment paper
    • Mixing bowls
    • Rubber spatula

    Ingredients
      

    • 12 oz white chocolate chopped bars or chips
    • 1½ cups creamy peanut butter 400g
    • 14 oz sweetened condensed milk 1 can
    • 6-7 oz marshmallow fluff
    • ¼ cup creamy peanut butter melted, for topping (80g)
    • ⅓ cup roasted shelled peanuts for topping
    • flaky sea salt for topping

    Instructions
     

    • Line an 8x8 inch baking pan with parchment paper and set aside.
    • In a large microwaveable bowl, add the white chocolate and peanut butter and microwave in 30 second bursts, stirring in between each, until the mixture is completely melted.
    • Add in the sweetened condensed milk and stir to combine. The mixture will start to thicken. Transfer to the baking pan and press it down and out so it almost meets the edges.
    • Add the fluff in dollops, working the fluff into the fudge and swirling as you push the mixture to the meet the sides and corners.
    • Drizzle the melted peanut butter over the top and use chopsticks or a toothpick to swirl it into the fluff.
    • Top the mixture with roasted peanuts and flaky salt.
    • Allow the fudge to set in the fridge for about 30 minutes, then slice into 16 pieces and serve.

    Notes

    Store the fudge tightly covered in the fridge for one week. The fudge is best enjoyed at room temperature, though. 
    Chocolate chips have added ingredients that prevent melting. It's best to use a chocolate bar, however, if using chocolate chips, you may need to strain the mixture to remove any leftover chunks.
    The peanut butter and white chocolate can also be melted over a double boiler.
    Note the mixture will be very thick, so do your best to work some of the fluff into the fudge. It won't look appealing at this point. Adding the peanut butter drizzle and swirling in adds the aesthetics. 
     

    Nutrition

    Calories: 389kcalCarbohydrates: 41gProtein: 9gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 13mgSodium: 155mgPotassium: 312mgFiber: 1gSugar: 35gVitamin A: 73IUVitamin C: 1mgCalcium: 128mgIron: 1mg
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    About Callan

    I'm Callan, and welcome to The Cozy Plum! A recipe developer and photographer of all things sweet, savory, and delicious, I help bakers of any level gain the confidence to create bakery-quality treats in their own kitchen! Let's bake!

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