Peanut Butter Fudge

Ingredients

Ingredients

• 3 cups granulated sugar
• 3/4 cups unsalted butter
• 1 small can (5 oz. about 2/3 cups) evaporated milk
• 12 ounces peanut butter chips (if you can only find 10oz bags, suppliment the other 2 oz with a scoop of peanut butter)
• 1 jar (7 oz) jet puffed marshmallow creme
• 1 tsp vanilla extract

Directions

Directions

1. Line 8x12 or 9x9 pan with aluminum foil over the sides
2. In a large sauce pan on medium heat, bring sugar, butter, and evaporated milk to a full boil. Cook until candy thermometer reads 234 degrees F (about 4 mins after boiling). Remove from heat.
3. Add peanut butter chips and stir until completely melted.
4. Add vanilla extract and marshmallow creme, stir until smooth.
5. Keep stirring until mixture is smooth and creamy, with no lumps. Should fold off your spoon cleanly.
6. Pour into the prepared lined pan, spread evenly, and allow to cool at room temperature for at least 3-4 hours or until set.
7. Once cooled, cover with plastic wrap and fold edges of aluminum foil over to seal in. If eating within 2 weeks, leave stored like this at room temperature. For longer storage (2-3 months), cut into bite size pieces and wrap in plastic wrap. Store in airtight container in the freezer. Thaw at room temperature before eating.