2 cups sugar
2/3 cup milk
12 oz jar chunky peanut butter
7 1/2 oz jar marshmallow cream
Grease 7 x 11 pan with margarine and set aside. Cook over medium heat in 2 qt. Saucepan milk and sugar. Cook until mixture reaches soft ball stage (test for this is by dropping a small amount into cold water. Mixture should stick together and form soft ball when rolled with fingers, takes about 7 – 10 minutes) Or use a candy thermometer. Fold in peanut butter and marshmallow cream. Spread into greased pan. Can use any size pan. Larger pan, thinner fudge, smaller pan, thicker fudge. Chill then cut into desired sizes.
- Peanut Butter Cup Cheesecake (blogjaw.wordpress.com)
- Quick set Peanut Butter fudge (bakingwithgab.com)
- Chocolate Shakeology Peanut Butter Bars (trueyoublog.wordpress.com)