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Marshmallow Peanut Fudge 2 cups
granulated sugar
2/3 cup milk
1 small jar Marshmallow Crème
1 cup peanut butter
1 teaspoon vanilla extract
Put sugar and milk in a saucepan. Clip a candy thermometer to the side of the
saucepan. Cook to the soft ball stage (234 degrees F).
Add remaining ingredients. Mix well and pour into a buttered 9-inch square pan.
Cool and cut in squares.
Makes about 2 pounds.
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