Marshmallow Peanut Butter Fudge
Enjoy this sweet treat any time.
Note: I use creamy peanut and I add 1 cup of mini marshmallows. Spray your glass pan with cooking oil or line with foil.
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- 5 c
- 1 can(s)
- evaporated milk
- 1/2 c
- 1-1/2 c
- peanut butter, crunchy
- 1 pt
- marshmallow cream ( 7 oz. jar)
- 1/2 tsp
1Put sugar, butter and milk in a heavy saucepan. Bring to a boil and boil for 10 minutes, stirring often.
2Remove from heat and add the rest of the ingredients. Stir until thick.
3Pour into buttered 9x13 inch pan.
Let stand for several hours before cutting.
4Store in storage jar or large storage bag. Make sure fudge is completely cool before storing or cutting. Keep in a cool place, candy will melt and stick together if over heated.