There’s a scene in Julie & Julia where Simone Beck, flipping through an American cookbook, asks in her awesome French accent: “what eez marshmallow fluff?”
“Fluff” is actually the brand of marshmallow creme made by Durkee-Mower, Inc., one of three North American companies to manufacture this confectionery concoction of corn syrup, sugar syrup, vanilla flavoring, and egg whites. Often employed in the fluffernutter sandwich alongside peanut butter, marshmallow creme is also used in baking and candy making and is a frequently-found ingredient in fudge.
This recipe is very simple, requiring just 6 ingredients that you’re likely to have on hand (except perhaps for the evaporated milk). As a Jif loyalist, I highly recommend using Jif peanut butter in this fudge; the end result is a smooth, very sweet and peanut buttery treat.
Ingredients
- 8 tablespoons butter, cut into small cubes
- 2/3 cup evaporated milk
- 3 cups sugar
- 1 2/3 cup peanut butter
- 1 7-ounce jar marshmallow creme
- 1 teaspoon vanilla extract
Preparation
Line a 13 x 9 baking pan with foil and spray lightly with cooking spray. Set aside, close to your stove top, for easy access once fudge is ready to be poured.
In a large pot, combine butter, evaporated milk, and sugar and cook over medium heat, stirring constantly, until the mixture boils. Reduce heat to a simmer and continue to cook for 5 minutes, stirring constantly.
Remove from heat and add peanut butter, stirring very well to combine. Add marshmallow creme and vanilla, stirring vigorously to combine ingredients completely.
Pour into prepared pan and allow to cool completely at room temperature. Cut into small squares (trust me, this fudge is very sweet and you don’t need large pieces) and store in an airtight container at room temperature. Note: refrigerating fudge can dry it out, so refrigeration is not recommended.
amy bakes in the 'burgh 