Peanut Butter Fudge II recipe

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Ingredients

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 calories
carbohydrate: 18.8 g
cholesterol: 8.6 mg
fat: 4.7 g
fiber: : -
protein: 1.5 g
saturatedFat: 3.5 g
servingSize: -
sodium: 41 mg
sugar: 17.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spray a 9x13 inch baking pan with vegetable spray.

  2. 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.

  3. 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.

Recipe Yield

3 pounds

Recipe Note

I made this up for my niece who couldn't eat chocolate but loved peanut butter when she was about five years old. She is now fourteen, and she still asks for it every Christmas.

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