Fluffernutter Fudge is easy to make with no candy thermometer! This rich peanut butter fudge tastes even better when you combine it with marshmallow cream and crunchy nuts.
Line a 8x8 baking dish with parchment paper or foil. Set aside.
In a large mixing bowl, add white chocolate morsels, peanut butter, and marshmallow cream. Set aside.
In a large saucepan, heat granulated sugar, butter, salt and heavy cream until combined. Bring to a ROLLING boil and stir continuously for 4 minutes (set your timer)!
Remove from heat. Quickly pour hot mixture into the large mixing bowl with the other ingredients. Mix for one minutes, until smooth.
Fold in mini marshmallows and peanuts. Pour fudge into prepared pan and refrigerate for 3 hours, until hardened.
Remove from pan, remove lining. Cut into bite sized pieces.
Notes
For best results, use a traditional creamy peanut butter, not a "natural" or no sugar version.
Mini marshmallows are my preference. They melt much more quickly than full sized marshmallows and you want the unmelted ones small enough to bite into! If you can't get miniatures, use full size marshmallows and chop them into bite sized pieces before proceeding with the recipe.
Variations: I think this fluffernutter candy is delicious all on its own. If you're like I usually am and can't resist adding chocolate to everything, you could certainly top this with a layer of melted dark chocolate before putting it in the fridge! White chocolate would taste great on top of this fudge too if you're so inclined.
Storing: I keep this in an airtight container at room temperature. If your house runs warm you might want to store it in the refrigerator instead.