Ingredients:

  • 3 cups (600g) granulated white sugar
  • 0.75 cup (170g) unsalted butter
  • 0.67 cup (160ml) evaporated milk
  • 7 oz (198g) marshmallow fluff
  • 1.5 cups (380g) creamy peanut butter
  • 1 tsp (5ml) pure vanilla extract
  • 0.5 tsp (3g) sea salt

Instructions:

  1. Line an 8x8-inch or 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Place the 3 cups (600g) sugar, 0.75 cup (170g) butter, and 0.67 cup (160ml) evaporated milk into a heavy saucepan.
  3. Heat the mixture over medium heat, stirring constantly until the butter is fully melted and the sugar starts to dissolve.
  4. Increase the heat slightly to bring the mixture to a full rolling boil (one that doesn't stop when you stir it).
  5. Boil for exactly 5 minutes, stirring frequently to prevent the bottom from scorching.
  6. Remove the pan from the heat immediately. Stir in the 7 oz (198g) marshmallow fluff and 1.5 cups (380g) creamy peanut butter.
  7. Add the 1 tsp (5ml) vanilla and 0.5 tsp (3g) sea salt, stirring until the mixture is completely smooth and glossy.
  8. Quickly pour the hot fudge into the prepared pan, smoothing the top with an offset spatula.
  9. Let the fudge sit at room temperature for at least 2 hours or until completely firm. Wait until it is cold to the touch before lifting the parchment.
  10. Lift the fudge out and use a long, sharp knife to cut it into 36 squares.