Instructions:
Prepare the Pan:
Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper.
Combine Sugar and Milk:
In a medium saucepan over medium heat, combine the sugar and milk. Bring to a boil while stirring constantly to dissolve the sugar.
Boil:
Once boiling, continue to cook for 2-3 minutes without stirring. Remove the saucepan from heat.
Add Peanut Butter and Marshmallow:
Stir in the peanut butter and marshmallow fluff to the saucepan until completely melted and the mixture is smooth.
Add Vanilla:
Stir in the vanilla extract until well combined.
Pour into Pan:
Quickly pour the fudge mixture into the prepared baking pan. Smooth the top with a spatula.
Chill:
Refrigerate the fudge for at least 2 hours, or until firm.
Cut and Serve:
Once firm, lift the fudge out of the pan using the parchment paper overhang. Cut into squares or desired shapes.
Store the fudge in an airtight container in the refrigerator.
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