Step 1:

Start by lining an 8×8-inch baking pan with parchment paper. This will make it much easier to remove the fudge once it’s set. Set the pan aside for now.

Step 2:

In a medium saucepan, melt the butter over medium heat, stirring occasionally to ensure it doesn’t burn.

Step 3:

Once the butter is completely melted, add the peanut butter to the saucepan and stir until the mixture is smooth and combined. Continue stirring for about 2-3 minutes to fully incorporate the peanut butter with the butter.

Step 4:

Reduce the heat to low, and add the marshmallow fluff to the saucepan. Stir the fluff into the peanut butter mixture until it’s fully dissolved and smooth.

Step 5:

Add the powdered sugar, vanilla extract, and a pinch of salt to the mixture. Stir everything together until the sugar is fully dissolved, and the fudge base becomes smooth and velvety.

Step 6:

Pour the fudge mixture into the prepared baking pan. Use a spatula to spread it out evenly, pressing down gently to make sure the surface is smooth.

Step 7:

Place the pan in the refrigerator for at least 2-3 hours or until the fudge is firm enough to cut into squares.