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Peanut Butter Fudge
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1 cup packed brown sugar
1 cup sugar
1/2 cup milk
5 large marshmallows
1 jar (12 ounces) creamy peanut butter
In a heavy 2-qt. saucepan, combine the sugars, milk and marshmallows. Bring to a
boil over medium heat, stirring until the sugar dissolves and marshmallows melt.
Remove from the heat; stir in peanut butter. Pour into a buttered 8-in. square
baking pan. Cool. When firm, cut into squares. If Cooking for Two: Fudge
will keep for several weeks wrapped or store in an airtight container in the
refrigerator.
Yield: 3 dozen pieces.
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Printed from tasteofhome.com Aug 30, 2008Copyright Reiman Media Group, Inc © 2008 |