Thursday, December 25, 2008

Creamy Peanut Butter Fudge Dec. 25, 2008

This is another one that is perfect every time. Don't start the time until it is a rolling boil you can't stir down. Makes a 9x13 pan. Approximately 5 lbs of fudge. Another great gift!!

Creamy peanut butter fudge

• 4 cups white sugar
• 1 cup light brown sugar
• 1/2 cup butter
• 1 (12 fluid ounce) can evaporated milk
• 1 (7 ounce) jar marshmallow creme
• 1 (16 ounce) jar peanut butter
• 1 teaspoon vanilla extract
1. Grease a 9x13 inch baking dish.
2. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.

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