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My sister shared this recipe for this unbelievably easy peanut butter and marshmallow fluff fudge. I prefer using creamy peanut butter for the mouthwatering fudge, but the chunky style works just as well.

2 teaspoons butter, softened
2 cups sugar
1/2 cup whole milk
1-1/3 cups peanut butter
1 jar (7 ounces) marshmallow creme

Line an 8-in. square pan with foil; grease with butter.
In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat.
Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly.
Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.Yield: 2 pounds (64 pieces).