Creamy Peanut Butter Fudge
3 cups
granulated sugar
3/4 cup butter or margarine
2/3 cup evaporated milk
1 (10 ounce) package peanut butter
chips
1 (7 ounce) jar Marshmallow Crème
1
teaspoon vanilla extract
Combine first 3 ingredients in a large, heavy saucepan. Bring to a boil over
medium-high heat, stirring constantly. Cover and cook 3 minutes without
stirring; uncover and boil 5 minutes without stirring.
Remove from heat; add peanut butter chips, stirring until morsels melt. Stir in
Marshmallow Crème and vanilla extract. Pour into a buttered 13 x 9-inch pan.
Place in freezer for 10 minutes or let cool at room temperature.
Yields 3 pounds.
