Fluffernutter Fudge

Fluffernutter Fudge 2 cup granulated sugar 1 Tbsp light corn syrup pinch of kosher salt 3/4 cup whole milk 3/4 cup creamy peanut butter 2 cup mini marshmallows, divided 1/2 cup lightly salted roasted peanuts Prepare square 9 inch baking dish with parchment paper. Set aside. In large saucepan, add sugar, corn syrup, salt and milk. Bring to a boil and continue boiling until candy thermometer reaches soft ball stage (about 235 degrees). DO NOT OVERCOOK. Remove from heat and immediately stir in one cup of marshmallows. Stir stir stir, until melted. Add in peanut butter and mix until completely blended. Fold in remaining marshmallows and peanuts. Immediately pour into baking dish, working quickly to spread and smooth. Refrigerate for about 30 minutes to an hour. Cut into slices and keep refrigerated for best taste