Nutty peanut butter fudge
3 Pounds
Ingredients
| Quantity | 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) | ||
Directions
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