Peanut Putter Fudge

For anyone who can’t choose between chocolate and peanut butter, this fudge refuses to make you pick. Both melt together into a rich, creamy candy that firms up into neat squares.

It’s a cooked fudge, which is what gives it that smooth, melt-on-the-tongue texture. Sugar and milk are boiled to the soft-ball stage, then the residual heat does the rest: marshmallow fluff, peanut butter, chocolate chips, and vanilla all stir in off the heat and melt into a glossy, pourable mixture.

The marshmallow cream is the secret to foolproof fudge. It keeps the candy smooth and stops it from turning grainy, which is the usual heartbreak of homemade fudge.

Work quickly once you pull the pan off the heat. The mixture sets fast, so add the remaining ingredients, blend, and pour into the buttered pan before it stiffens up on you.

Pro Tips

• Cook the sugar and milk to the soft-ball stage, 234°F (112°C); a candy thermometer takes the guesswork out.
• Have the fluff, peanut butter, and chips measured and ready, since you mix them in fast off the heat.
• Butter the pan and the sides of the saucepan to keep the fudge from sticking and crystallizing.
• Score the top before it fully sets so the squares cut cleanly once firm.

Variations

• Use crunchy peanut butter for bits of texture in every piece.
• Swap the semisweet chips for milk or dark chocolate to suit your taste.
• Scatter flaky salt or chopped peanuts over the top before chilling.