Peanut Butter Fudge II recipe
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- 3 cups white sugar ¾ cup butter ⅔ cup evaporated milk 1 (10 ounce) package peanut butter chips 1 (7 ounce) jar marshmallow creme 1 teaspoon vanilla extract
Nutrition Info
- 123 caloriescarbohydrate: 18.8 gcholesterol: 8.6 mgfat: 4.7 gfiber: : -protein: 1.5 gsaturatedFat: 3.5 gservingSize: -sodium: 41 mgsugar: 17.1 gtransFat: : -unsaturatedFat: : -
Directions Peanut Butter Fudge II
Directions
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Spray a 9x13 inch baking pan with vegetable spray.
In a heavy 4 quart sauce pan, combine sugar, milk, and butter or margarine. Heat to a full boil, stirring constantly. Boil for 5 minutes over medium heat, stirring constantly.
Remove from heat, and add peanut butter chips, stir until chips have melted. Mix in marshmallow cream and vanilla until well blended. Pour into prepared pan. Cool. Cut into pieces and enjoy.