Creating this fudge is a simple process, reminiscent of the easygoing yet flavorful cooking style I grew up with. Here’s how you can make it:

1. Prepare an 8×8 inch baking pan by lining it with parchment paper, making sure to leave some overhang on the sides for easy removal.
2. In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and butter over low heat. Stir continuously until the mixture is smooth and the chocolate is completely melted.
3. Remove the saucepan from heat and stir in the vanilla extract. This little addition always reminds me of the aromatic vanilla fields my family visited once on a trip to Mexico.
4. Fold in the peanuts and marshmallows until they are evenly distributed throughout the mixture.
5. Pour the mixture into the prepared pan, spreading it out evenly with a spatula.
6. Refrigerate the fudge for at least 2 hours, or until it is firm enough to cut into squares.
7. Once set, remove the fudge from the pan using the parchment paper overhang, and cut it into small squares.

And there you have it! A batch of fudge that’s as delightful to make as it is to eat. It’s a process that’s as much about the experience as it is about the end result, just like the cooking lessons I learned in my family kitchen.