Fluffernutter Fudge

• 2 cups Granulated Sugar
• 1 Tablespoon Light Corn Syrup
• 1 pinch Kosher Salt
• 3/4 cups Whole Milk
• 2 cups Mini Marshmallows, Divided
• 3/4 cups Creamy Peanut Butter
• 1/2 cups Lightly Salted Roasted Peanuts

1. Prepare a square 9-inch baking dish with parchment paper. Set aside.
2. In a large saucepan, add sugar, corn syrup, salt and milk. Bring to a boil and continue boiling until candy thermometer indicates soft ball stage (about 235u0b0F). Do not overcook.
3. Remove from heat and immediately stir in 1 cup of marshmallows. Stir, stir, stir, until melted. Add in peanut butter and mix until completely blended. Fold in remaining marshmallows and peanuts.
4. Immediately pour into baking dish, working quickly to spread and smooth out. Refrigerate for about 30 minutes to an hour. Cut into slices and keep refrigerated for best taste! Enjoy!

sugar, syrup, kosher salt, milk, marshmallows, peanut butter, peanuts

Taken from tastykitchen.com/recipes/desserts/fluffernutter-fudge/ (may not work)