| . |
| Peanut Butter Fudge |
From the kitchen of Stephanie Knewasser. This is a rich fudge. Cut
into small pieces.
into small pieces.
Variations:
Make a layer of chocolate fudge on top
(1/3 c choc chips to 1/2 c mix, 1 2/3 c p.b chips to rest
of cream mixture).
OR
Make all choc fudge with coarsely chopped nuts
stirred in.
Make a layer of chocolate fudge on top
(1/3 c choc chips to 1/2 c mix, 1 2/3 c p.b chips to rest
of cream mixture).
OR
Make all choc fudge with coarsely chopped nuts
stirred in.
Line an 8 inch square pan with foil or butter.
In a large pot combine:
2 1/2 c sugar
1 jar marshmallow cream (7 oz)
3/4 c evaporated milk (6 oz)
1/4 c butter
Cook over med heat, stir constantly.
Bring to a boil.
Boil & stir for 5 minutes.
Remove from heat.
Don't overcook or it will be dry.
Stir in: 1 tsp vanilla
Stir in: 2 c peanut butter chips
Stir until completely melted.
Pour into foil lined pan.
Cool completely.
Remove from pan, peel from foil, cut into squares.
Store tightly covered.
In a large pot combine:
2 1/2 c sugar
1 jar marshmallow cream (7 oz)
3/4 c evaporated milk (6 oz)
1/4 c butter
Cook over med heat, stir constantly.
Bring to a boil.
Boil & stir for 5 minutes.
Remove from heat.
Don't overcook or it will be dry.
Stir in: 1 tsp vanilla
Stir in: 2 c peanut butter chips
Stir until completely melted.
Pour into foil lined pan.
Cool completely.
Remove from pan, peel from foil, cut into squares.
Store tightly covered.
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