Fluffernutter Fudge is two layers of melted peanut butter and white chocolate with a layer of marshmallow fluff in between. If you love peanut butter, do not miss out on this recipe! Once you taste this flavor combination, you will want to make my Fluffernutter Cookies!

Individual Pieces of Fluffernutter Fudge (Peanut Butter Fudge and Marshmallow Fluff) Cut Up and On a White Surface with Some Pieces on Their Side Showing the Layers.

Fluffernutter Fudge

Fudge does not have to be intimidating to make. In fact, this fudge is super soft and so easy to put together with no special equipment needed! That’s right, you don’t even need a candy thermometer. You will just need a microwave to heat up the peanut butter and white chocolate. Then, it’s all about the assembly and enjoying the fudge, of course. No, it’s not a typical fudge, but it will still be a favorite when shared! I also have Fluffernutter Bars with the same great flavor combination!

Pan of Completed Fluffernutter Fudge that Shows Peanut Butter Fudge Topped with Mini Marshmallows on White Counter.

Ingredients

White Chocolate: Look for high-quality white chocolate chips. You could also use a bar of white chocolate, chopped into pieces.

Peanut Butter: I prefer creamy peanut butter, but crunchy would also work.

Sweetened Condensed Milk: This easy fudge is not a traditional fudge recipe, so I used sweetened condensed milk. Do not use evaporated milk.

Marshmallow Fluff: The layer of ooey-gooey marshmallow fluff (also known as marshmallow creme) that is between the layers of peanut butter qualifies this fudge as fluffernutter fudge! If you don’t have any on hand, make your own! I do not recommend using regular marshmallows as a substitute in this recipe.

Miniature Marshmallows: Although I don’t recommend using marshmallows in place of the fluff, you could certainly have some on hand for the topping; however, they are optional.

Individual Pieces of Peanut Butter and Marshmallow Fluff Fudge also known as Fluffernutter Fudge in a White Baking Dish and Mini Marshmallows on Top.

What is a Fluffernutter?

This fudge was inspired by a fluffernutter sandwich, which is a sandwich made with peanut butter and marshmallow fluff. It was originally called a Liberty Sandwich (during World War I) until the 1960s when the name was changed to fluffernutter for marketing.

Pieces of Fluffernutter Fudge or Peanut Butter and Marshmallow Fudge Stacked in a Pyramid on a White Counter.

How to Serve and Store

Before cutting and serving this fudge, let it chill in the refrigerator for at least an hour and a half. It will not get completely solid but will firm up for easier cutting. Store the fudge at room temperature in an airtight container or in the refrigerator. It will last 4-5 days.

Hand Holding a Piece of Fluffernutter Fudge that has a Bite Taken out of it.

Can I Freeze Fluffernutter Fudge?

Sure! If you are not going to eat all of the fudge within a few days, freeze it. First, wrap the fudge in plastic wrap. Then, store it in a freezer-safe container for up to a couple of months. Let it thaw in the refrigerator overnight when ready to indulge.

5 from 1 vote

Fluffernutter Fudge

Prep Time 10 mins
Chilling Time 1 hr 30 mins
Total Time 1 hr 40 mins
Fluffernutter Fudge is two layers of melted peanut butter and white chocolate with a layer of marshmallow fluff in between.

Ingredients

Instructions

  • Line an 11×7-inch baking dish with parchment paper. Set aside.
  • In a large, microwave-safe bowl, melt the white chocolate chips and peanut butter in 20-second increments, stirring between each, until melted and smooth.
  • To the melted white chocolate and peanut butter, pour in the sweetened condensed milk. Stir to combine.
  • Spread about half of the peanut butter mixture into the lined pan.
  • Top with marshmallow fluff. Carefully spread with a knife or offset spatula.
  • Add the remaining half of the peanut butter mixture on top of the marshmallow fluff. You may have to add the top layer in batches, flattening out portions as best you can, to cover the marshmallow layer.
  • Top with mini marshmallows, if adding.
  • Allow the fudge to chill in the refrigerator for at least 90 minutes, or until set.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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