Wow the crowd with this creamy Peanut Marshmallow Fudge. This take on a classic peanut butter fudge is extra peanutty.
What You Need
Original recipe yields 32 servings
2 cups sugar
3/4 cup evaporated milk
1/2 cup JET-PUFFED Miniature Marshmallows
2 Tbsp. butter
1 cup peanut butter chips
1 cup PLANTERS Dry Roasted Unsalted Peanuts
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Let's Make It
Line 13x9-inch pan with foil, with ends of foil extending over sides. Bring first 4 ingredients to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 3 min., stirring constantly. Remove from heat.
Add peanut butter chips; stir until completely melted and mixture is well blended.
Pour into prepared pan; spread to form even layer in pan. Top with nuts; press lightly into fudge with back of spoon. Refrigerate 30 min. or until firm. Use foil handles to lift fudge from pan before cutting into squares.
Substitute 1-1/2 pkg. (4 oz. each) finely chopped BAKER'S Semi-Sweet Chocolate (6 oz.) for the peanut butter chips.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.