You may also like
Ingredients
- 2 teaspoons butter, softened
- 2 cups
- 1/2 cup whole milk
- 1-1/3 cups peanut butter
- 1 jar (7 ounces) marshmallow creme
Method
- Line an 8-in. square pan with foil; grease with butter.
- In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat.
- Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly.
- Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.
