Peanut Butter Marshmallow Fudge
Source of Recipe
unknown
List of Ingredients
1 1/2 cups sugar
2/3 cup evaporated milk, (5-ounce can)
2 Tbs butter
2 cups miniature marshmallows
1 2/3 cups reese's peanut butter chips, (10-ounce package)
1/2 cup chopped blue diamond almonds, toasted
1 tsp vanilla extract
Recipe
1 Line 8x8x2-inch baking pan with foil. Butter foil. Set aside.
2 Combine sugar, evaporated milk and butter in heavy medium saucepan. Cook over medium heat, stirring constantly, to a full rolling boil. Boil, stirring constantly, 5 minutes. Remove from heat; stir in marshmallows, peanut butter chips, almonds and vanilla. Stir for 1 minute or until marshmallows are melted. Pour into prepared pan. Refrigerate 1 hour or until firm. Cut into squares. Store in a tightly covered container in the refrigerator.
3 Makes 49 pieces.
4 Butterscotch-Marshmallow Fudge: Prepare fudge as above, except omit peanut butter chips; add 1 2/3 cups (10-ounce package) HERSHEY'S Butterscotch Chips. Makes 49 pieces.
5 Chocolate-Marshmallow Fudge: Prepare fudge as above, except omit peanut butter chips; add 2 cups (12-ounce package) HERSHEY'S Semi-Sweet Chocolate Chips. Makes 49 pieces.
6 Milk Chocolate-Marshmallow Fudge: Prepare fudge as above, except omit peanut butter chips; add 2 cups (11.5-ounce package) HERSHEY'S Milk Chocolate Chips. Makes 49 pieces.
7 prep time: 20 minutes cooking time: 5 minutes chilling time: 1 hour
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