My sister shared this recipe for this unbelievably easy confection. I prefer using creamy peanut butter for the mouthwatering fudge, but the chunky style works just as well.—Mrs. Kenneth Rummel, Linglestown, Pennsylvania
- 2 cups sugar
- 1/2 cup milk
- 1-1/3 cups peanut butter
- 1 jar (7 ounces) marshmallow creme
- In a saucepan, bring sugar and milk to a boil; boil for 3 minutes. Add peanut butter and marshmallow creme; mix well. Quickly pour into a buttered 8-in. square pan; chill until set. Cut into squares. Yield: 3-4 dozen.
Originally published as Peanut Butter Fudge in Quick Cooking May/June 1998, p29
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