Creamy Marshmallow-Peanut Butter Fudge

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prep time

15 min

total time

2 hr 30 min

makes

24 servings, two squares each

photo by:

kraft

recipe by: kraft

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.