This is my adaptation of my mother-in-law’s recipe. It’s divine, and tastes like it is much more work.
Combine sugar and coconut milk in a heavy saucepan with a candy thermometer. Cook over medium heat, stirring regularly until it reaches soft ball stage. Remove from heat and stir in the fluff and peanut butter.
Mix well, really beating it together. Grease an 8×8 pan, and pour the fudge into it. Let set until firm. Slice into squares and serve.
Extra-special variation: Sprinkle the still-hot fudge with chocolate chips, and as they melt, swirl them on top of the fudge. Yum.