I was late to the fluffernutter game, too. I was probably in my mid-30s before I realized what ‘fluffernutter’ meant (and I’ve still never had a fluffernutter sandwich but I have had a fluffernutter milkshake and it was total yumma). I know, I know…
*turns bright shade of pink*
But (in my defense) for a lot of years I didn’t eat marshmallows because I was a vegetarian and I avoided the gelatin…and vegan marshmallows weren’t really a thing back in the day. And I don’t even know if marshmallow fluff has gelatin in it or not–I don’t know that I’ve ever bought it to be honest. I don’t always go for the vegan marshmallows because I have to go to a different grocery store to buy them and it’s not always convenient to make two stops when I’m grocery shopping…so I just suck it up and eat them anyway. And enjoy it.
I’ve been on a peanut butter rice crispie treat kick lately (SO. GOOD.). Hubby and I have demolished a couple of pans of those in recent weeks with no regrets. And hubby likes peanut butter fudge. I usually only make fudge during the holidays and this year I decided I was going to find a fluffernutter fudge recipe to try out. A quick search on the Google was disappointing. Most of them had WAYYYYYY more sugar than I wanted in my fudge.
And yes, I realize that fudge is like 70% sugar. But I wanted to try for something different. So I made it up myself. On the fly, over the stove. And you know what? It’s pretty darn good! The marshmallows help hold everything together and because they are in the neighborhood of, ohhhh….all sugar, you don’t have to add much additional sugar to the fudge (the powdered sugar added in my recipe is to help bring it together and make it solid). So I thought I’d share the recipe with you. If you have a hankering for peanut butter fudge (and 15 minutes to spare) then you can make this fudge! Here’s a video that shows you how!