Tuesday, October 1, 2013

Peanut Butter Fudge by Michelle Wiles

 
Ingredients
2 CUPS SUGAR

½ CUP MILK

1 1/3 CUP PEANUT BUTTER
       
1 JAR MARSHMALLOW CRÈME
 
Directions

IN A SAUCEPAN BRING SUGAR AND MILK TO A BOIL.

BOIL FOR 5 MINUTES.

ADD PEANUT BUTTER AND MARSHMALLOW CRÈME. MIX WELL.

POUR MIX INTO A LINED 8 INCH SQUARE PAN WITH WAX PAPER.

CHILL UNTIL SET. CUT INTO SQUARES.

MAKES 3-4 DOZEN.
 
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