NVDAILY.COM | Reader Recipes

Posted October 23, 2009 | comments Leave a comment

Creamy Peanut Butter Fudge

2 c. sugar
1/2 c. evaporated milk
1 1/2 c. peanut butter (crunchy or smooth)
1 (7 oz.) jar marshmallow cream

In medium saucepan, bring sugar and milk to a boil; boil for 3 minutes stirring constantly. Remove from heat and add peanut butter and marshmallow cream. Mix well; pour into 8 inch square buttered pan until set. Cut into small pieces as it's very rich.

Margie Beulke - Front Royal


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