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Creamy Marshmallow-Peanut Butter Fudge

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Creamy Marshmallow-Peanut Butter Fudge recipe
photo by:
kraft
I thought it was so good and the family agreed! When I went to the store they ran out of peanut butter chips, so I got choc./peanut butter chips and it tasted like Reeses c...read more
posted by
Shannyban81
on 1/13/2011
time
prep:
15 min
total:
2 hr 30 min
servings
total:
24 servings, two squares each
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what you need

1-1/2
cups sugar
3/4
cup (1-1/2 sticks) butter or margarine
1
can (5 oz.) evaporated milk (about 2/3 cup)
1
pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows
2
pkg. (10 oz. each) peanut butter chips
1/2
tsp. vanilla
1
cup PLANTERS COCKTAIL Peanuts, coarsely chopped

Make It

LINE 13x9-inch pan with foil. Lightly grease foil; set aside.

PLACE sugar, butter, milk and marshmallows in large saucepan; cook on medium heat until mixture comes to boil, stirring constantly. Boil 5 min., stirring constantly. Add peanut butter chips and vanilla; cook until chips are completely melted and mixture is well blended, stirring frequently. Spread immediately into prepared pan. Sprinkle with peanuts; press lightly into fudge.

REFRIGERATE several hours or overnight. Cut into 48 squares. Store in airtight container in refrigerator. For creamier fudge, let fudge stand at room temperature about 1 hour before serving.

Kraft Kitchens Tips

Size-Wise
Sweets can add enjoyment to a balance diet, but remember to keep tabs on portions.
Creamy Marshmallow-Chocolate Fudge
Omit peanuts. Prepare fudge as directed, increasing sugar to 3 cups and substituting 1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped for peanut butter chips.
Substitute
Substitute 1 pkg. (10 oz.) JET-PUFFED Marshmallows for the miniature marshmallows.
K:7098 v0:57411
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