Fluffernutter Fudge Recipe for National Peanut Butter Fudge Day!

Well this is just weird. I’d scheduled the Fluffernutter Fudge recipe I whipped up the other night to post today, not realizing that it is National Peanut Butter Fudge Day, or that there even is a National Peanut Butter Fudge Day. I don’t know who decides these things. Seems every day is a celebration of one food or another, which I’m not opposed to AT ALL, but I certainly do have trouble keeping up with them. So today we have another “food holiday” to celebrate and I am, through no effort or planning whatsoever, right on board. And there is still plenty of fudge left for celebrating with my family after dinner tonight, because this stuff is the richest confection I’ve made, yet. You really can’t eat more than one square at a time.

I came up with the recipe when I was sitting watching a movie with my husband and kids, and like them, wishing we had something sweet in the house to munch. All I could find was the little bit of marshmallow cream I had left from making hazelnut fluffernutters for a book recipe. It had been the first time I’d ever bought marshmallow fluff, so I didn’t really know what to do with it until I saw the peanut butter sitting on the pantry shelf next to it. I usually cut corners with my fudge and just melt wonderful things into butter before adding lots of confectioner’s sugar to thicken it, but since I didn’t have any of that around, either, I had to make candy the old-fashioned way by first cooking up some caramel. Some cooked peanut butter fudge recipes call for the addition of flour, so I threw in a little at the end, not really knowing if I wanted to or not.

Wow! The result was like a peanut butter version of the brown sugar candy my grandmother used to make that I just can’t seem to duplicate, but since it is so crazy sweet and sugary I am halving my recipe from now on. And I may throw in actual mini marshmallows and stir in crunchy peanut butter the next time I cook it up. I think it would make fabulous Christmas gifts. But then I’d have to buy more marshmallow fluff. And then I’d have more left over and have to figure out what to do with it. And then I’d have to make more fudge… I can see this vicious cycle adding fluff to my thighs. Most of the ingredients were organic, this time around, so I’m hoping that counts for something.

Ingredients:

1 c. organic packed brown sugar

1/4 c. raw, organic milk

1/4 c. organic salted butter

3/4 c. creamy organic natural peanut butter. The kind you have to stir and stir and stir before you can spoon it.

1/2 cup marshmallow fluff, of the toxic, non-organic variety.

1/4 c. all-purpose flour

Method:

Combine the sugar, milk, and butter in a small saucepan.

Bring it to a boil. Boil 5 minutes.

Remove from heat. Stir in the peanut butter.

Add the marshmallow fluff.

Stir in the flour. The mixture is cooling and getting stiff at this point, so just work it in.

Spread into a greased pan. My favorite fudge pan is around 9″ X 5″.

Chill. It solidifies and is ready to cut very quickly.

Cut into squares and serve. With MILK. You’re gonna need it.

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