Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
6 tablespoons unsalted butter
3 cups sugar
1 cup heavy cream
1 tablespoon light corn syrup
1 16-oz. jar creamy peanut butter, not natural
1 7.5-oz. jar marshmallow crème
2 teaspoons vanilla extract
How to Make It
Line an 8-inch square baking pan with foil, leaving a 2-inch overhang; mist with cooking spray.
Combine butter, sugar, cream and corn syrup in a large, heavy saucepan. Place over medium heat and cook, stirring, just until sugar dissolves. Clip a candy thermometer to side of pan, taking care not to let it touch the bottom. Boil mixture without stirring until thermometer reads 234°F, about 5 minutes. Remove pan from heat, remove thermometer and let stand 10 minutes (do not stir).
With a clean heatproof spatula, stir in peanut butter, marshmallow crème and vanilla until no streaks remain. Scrape mixture into baking pan. Allow to cool completely on a wire rack, then refrigerate at least 1 hour. Using foil overhang, remove fudge from pan. Cut into 64 1-inch squares.