RiverFront, Clarksville, TN
Peanut Butter Fudge
~ 3 cups granulated sugar ~ 5 oz. can evaporated milk ~ 3/4 cup butter ~ 7 oz. marshmallow creme ~ 10 oz. bag of Reese’s Peanut Butter Chips Butter lightly a 13 x 9 inch baking dish, set aside. Bring the sugar, evaporated milk & butter to a boil on medium heat in a 4 qt. sauce pan stirring constantly. After it starts to boil, set a timer for 4 minutes. KEEP STIRRING, DO NOT STOP! When the 4 minutes is up, (or the candy thermometer reaches 235* F) take the pan off the burner, mix the marshmallow creme & peanut butter chips with the mixture until smooth. Pour into the buttered baking dish & set until cool. *Cool completely before serving.* *Makes approx. 40 servings.* Enjoy!
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