Peanut Butter Fudge I

Name: Peanut Butter Fudge I
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 96
Cuisine: Global
Ingredients: 59 milliliters butter; 355 milliliters evaporated milk; 198 grams marshmallow creme; 473 milliliters peanut butter chips; 1 liters white sugar

Peanut Butter Fudge I is a gluten free recipe with 96 servings. This dessert has 71 calories, 1g of protein, and 2g of fat per serving. This recipe covers 0% of your daily requirements of vitamins and minerals. If you have butter, evaporated milk, marshmallow creme, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Butter one 7x11 or 9x13 inch pan.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for 5 minutes. (It will burn easily so watch it carefully.)

Ingredients you will need

Marshmallow Cream

Evaporated Milk

Butter

Sugar

Equipment you will use

Sauce Pan

Remove from the heat and stir in the peanut butter chips. Beat until chips are melted.

Ingredients you will need

Peanut Butter Chips

French Fries

Spread mixture into pan and let cool then cut into teensy squares.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Variation: After mixture boils 5 minutes, divide mixture in half and add 1 cup peanut butter chips to one half and 1/2 cup cocoa powder and 1/4 melted butter to the other half.

Ingredients you will need

Peanut Butter Chips

Cocoa Powder