Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Peanut Butter Fantasy Fudge




Source of Recipe


about.com


List of Ingredients




3 Cup Sugar

3/4 Cup Margarine

2/3 Cup Evaporated Milk

12 oz Peanut Butter Chips

7 oz Marshmallow Creme

1 tsp Vanilla



Recipe



Stir together margarine, sugar and milk in heavy 2 1/2 to 3 quart saucepan; bring to full boil, stirring constantly. Boil 5 minutes over medium heat, or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients; mix until well blended. Pour into greased 9x9-inch pan. Cool at room temperature; cut into squares.

Makes 3 pounds.