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!
Comments
Post a Comment