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Peanut Butter Fudge




Source of Recipe


Maggie Viken






Recipe Introduction









List of Ingredients



• 1 (12 fluid ounce) can canned milk
  
• 1/2 C. unsalted butter
  
• 4 C. superfine sugar
  
• 1 C. light brown sugar
  
• 1 (16 ounce) jar peanut butter
  
• 1 (7 ounce) jar marshmallow creme
  
• 2 tsp. pure vanilla extract
  






Instructions



1. Grease a 9x13 inch pan. In a large saucepan combine canned milk, butter, and sugars. Bring to a boil and cook at a rolling boil for 7 minutes, stirring constantly. Remove from heat.
   
   Stir in peanut butter, marshmallow creme, and vanilla extract. Mix well and pour immediately into a 9x13 inch pan. Allow to cool completely, then cut into pieces.
   






Final Comments


You can make a chocolate fudge by adding 4 C. milk chocolate chips and 2 C. semi-sweet chips in place of the peanut butter.