I made this recipe and tweaked it a bit by using frozen marshmallows folded into the fudge. It was a huge hit at my daughter's University Dorm. Every time I sent other fudges, they all asked when I was going to send my "Fluffer Nutter" fudge. I give this 5 stars because of the ease in making it and the wonderful flavor. It's on my list. Wild Irish Rose Entertainment After reading the comments ... here's my Post Script.
P.S. I am adding my notes for those who are having trouble with this recipe! ~ I use 1 1/8th cups Skippy plain peanut butter for it's fat content and measure out the full 2 cups of marshmallow cream (Kraft) because it matters to the mousse-like texture and in doing so, it has never failed. I also use 3 Tbsp of butter and only use regular sugar in this recipe, not the Bakers superfine sugar. When timing the cooking, in 6 minutes, my digital thermometer goes up to about 230 degrees. I hope this helps. I gave this tin for a birthday gift for a young friend and she had about half of it left over (! and 1/2 pounds) ... when she awoke in the morning ... her husband to be had eaten the entire thing. (Needless to say his "Tummy" hurt) He still likes the fudge. Nuff Said!
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I made this recipe and tweaked it a bit by using frozen marshmallows folded into the fudge. ...
