Nutty peanut butter fudge

Yield: 3 Pounds

Measure Ingredient
2¼ cup Sugar
¾ cup Evaporated milk
¼ cup Butter or margarine
7 ounces Jar marshmallow creme
10 ounces REESE'S Peanut Butter Chips
1 teaspoon Vanilla extract
1 cup Broken walnuts
Candied cherries, halved (red and green)

Butter 8-or 9-inch square pan. In heavy 2-¾-quart saucepan combine sugar, evaporated milk, butter and marshmallow creme. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking and stirring 5 minutes; remove from heat. Immediately add peanut butter chips and vanilla, stirring until chips are melted. Stir in walnuts. Pour into prepared pan. Score and decorate warm fudge with cherry halves; cool completely. About 3 pounds.

VARIATION: ¼ cup each green and red candied cherries, quartered can be stirred in with walnuts.

NOTE: For best results, do not double this recipe.

Reese's is a registered trademark of Hershey Foods Corporation.

Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master format by Karen Mintzias File

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