Because it has several layers, this recipe is fairly lengthy and takes a bit of advanced planning. Between the fudge and the marshmallow, it requires around 60-75 minutes of preparation, then the candy needs to set at room temperature overnight before it can be cut and dipped into chocolate. Please don't let this prevent you from making it--just be aware of the time commitments before you begin!
As with all marshmallow recipes, avoid making this candy on very humid or stormy days. If you are new to marshmallow making, I have a photo tutorial showing how to make marshmallows to get you started.
Yield: 9x13 pan (at least 68 candies)
- Peanut Butter Fudge Layer:
- 6 ounces (12 tbsp) unsalted butter, cubed
- 2/3 cup evaporated whole milk
- 3 cups granulated sugar
- 1/2 teaspoon salt
- 1 cup smooth peanut butter
- 7 ounces (1 small jar) marshmallow cream
- 1 teaspoon vanilla extract
- * * *
- Marshmallow Layer:
- 1 large egg white, at room temperature
- 1/2 cup cold water, divided use
- 1 tbsp unflavored gelatin
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- 1/8 tsp salt
- 1 tbsp vanilla extract
- * * *
- 2 pounds chocolate or candy coating (optional, to dip)
1. Line a 9x13 pan with aluminum foil and spray the foil with nonstick cooking spray. Begin by making the peanut butter fudge layer.
2. Place the butter in a medium saucepan over medium heat, and gently warm it up until it is mostly melted. Once it is almost completely liquid, add the evaporated milk, the granulated sugar, and the salt, and stir until the sugar dissolves.
3. Bring the mixture to a boil, and once boiling, insert a candy thermometer. Continue to cook the candy, stirring frequently, until it reaches 236° Fahrenheit (113°C) on the thermometer.
4. Once at 236°F, remove the pan from the heat and add the peanut butter, marshmallow cream, and vanilla extract, and stir until smooth. Pour the fudge into the prepared pan and smooth it into an even layer. Let it cool and start to set while you prepare the marshmallow layer.
5. Place the room temperature egg white in the bowl of a large stand mixer fitted with a whisk attachment. Pour 1/4 cup of the cold water in a small bowl, and whisk in the gelatin. Set it aside for now, to let the gelatin absorb the water.
6. Pour the remaining 1/4 cup of water in a small saucepan, and stir in the granulated sugar, the light corn syrup, and the salt. Place the pan over medium-high heat and continue to stir until the sugar dissolves, then insert a candy thermometer.
7. Cook the sugar syrup, without stirring, until the thermometer reaches 260° Fahrenheit. This will take 10-15 minutes, so while you're waiting for the sugar to cook, microwave the gelatin bowl for about15 seconds, until the gelatin liquefies.
8. When the sugar syrup reaches 250° Fahrenheit, begin beating the egg whites on medium speed. The egg whites should be well-beaten and be able to hold firm peaks at approximately the same time the sugar syrup reaches 260° Fahrenheit.
9. When the sugar syrup is at 260°, remove the pan from the heat and carefully whisk in the liquid gelatin mixture. It will bubble up, so handle it carefully.
10. If you have a large measuring cup or pitcher with a spout, transfer the syrup to the pitcher to make it easier to pour from. Turn the mixer to low, and with the mixer running, slowly stream the hot sugar syrup into the beaten egg whites. Try to pour the syrup close to the sides of the bowl, so it doesn't hit the whisk and splatter everywhere.
11. Once all of the syrup is added, increase the mixer speed to medium-high and beat the marshmallow until it is very thick, shiny, and opaque, about 8-10 minutes depending on your mixer. When you lift the whisk from the marshmallow, it should slowly stream from the whisk in a thick ribbon. Add the vanilla extract and beat it in for an additional 20 seconds.
12. Scrape the marshmallow on top of the peanut butter fuge and spread it into an even layer. Allow it to set at room temperature overnight, or for at least 8 hours.
13. Once set, use a large sharp chef's knife to cut the candy into small 1-inch squares. This candy can be a little tricky to cut since the marshmallow layer gets sticky. It's easiest if you wash the knife frequently with hot water and wipe it with oil or spray nonstick cooking spray on the blade.
14.The candy can be enjoyed plain, but the pieces do tend to stick together. To avoid this, roll them lightly in powdered sugar before storing them in an airtight container at room temperature.
15. If you want to coat your Fluffernutter Candies in chocolate, temper 2 pounds of chopped chocolate by following these instructions. Alternately, you can use chocolate-flavored candy coating.
16. Use a fork or dipping tools to dunk each piece into the chocolate, then set it on a piece of foil or waxed paper. Let the chocolate set completely, then store the Fluffernutter Candies in an airtight container at room temperature.