Peanut Butter Fudge To Die For

• Gluten free

• Canned Goods

  • 1 5oz. can Evaporated milk

• Condiments

  • 10 oz Peanut butter chips

• Baking & Spices

  • 3 cups Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 1/2 sticks Butter
  • 1 7 oz. can Marshmallow cream

Found on backtomysouthernroots.com

Ingredients

• 1-1/2 sticks butter
• 3 cups sugar
• 1 - 5oz. can evaporated milk (2/3 cup)
• 10 oz. peanut butter chips (I used Reeses)
• 1 - 7 oz. can marshmallow cream
• 1 tsp. vanilla

Directions

• Melt the butter in a saucepan on medium heat.
• Add the evaporated milk and sugar and stir until well blended.
• Bring to a full rolling boil on medium, stirring constantly. Cook until candy thermometer reaches 234-degrees or for 4 minutes.
• Remove from heat.
• Stir in marshmallow cream. Stir until well blended.
• Add vanilla. Stir.
• Add peanut butter chips and stir until blended.
• Pour into 9 x 9 pan and cool.
• (Lets be real - take a spoon and eat a little while its still warm).