Wednesday, December 2, 2009

Peanut Butter Fudge


I just got this recipe in my email from Taste of Home magazine. It is perfect for this time of  year!


Ingredients


  • 1 teaspoon plus 1/4 cup butter, divided
  • 1-1/2 cups sugar
  • 1 can (5 ounces) evaporated milk
  • 1/4 teaspoon salt
  • 1/3 cup butterscotch chips
  • 1/3 cup peanut butter chips
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup Jif® Crunchy Peanut Butter
  • 1 teaspoon vanilla extract

Directions


  • Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
  • Cube remaining butter and place in a large heavy saucepan. Add the sugar, milk and salt; cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes or until a candy thermometer reads 230°, stirring constantly.
  • Remove from the heat; stir in chips until melted. Stir in the marshmallow creme, peanut butter and vanilla until blended. Pour into prepared pan; refrigerate for 2 hours or until firm.
  • Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

  • Yield: 81 pieces.

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