Peanut Butter Fudge
Peanut Butter Fudge is an moderately easy dinner. Made with 1 (5 oz.) can evaporated milk (2/3 c.), 3 c. sugar, 1 1/2 sticks margarine or butter (3/4 c.), 1 (7 oz.) jar kraft marshmallow cream and 1 1/2 c. (12 oz.) skippy peanut butter (can use reduced fat peanut butter if prefer), this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
In a 3-quart heavy saucepan, add sugar, butter and evaporated milk.
Cook on medium heat.
Bring to full boil, stirring continually for 5 minutes or until candy thermometer reaches 234Β° or soft-ball stage.
Remove from heat.
Add marshmallow cream until melted.
Add peanut butter until mixed well.
Stir in vanilla and nuts.
Pour immediately into a 9-inch dish that has been sprayed with butter flavored Pam.
Cool at room temperature 4 or 5 hours before cutting.
After cutting into squares, store in an airtight container.
π· Perfect Pairings
Complete your meal with these
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