Creamy Peanut Butter Fudge

1. 1

   Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.

2. 2

   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 230u00b0, stirring constantly.

3. 3

   Remove from the heat; stir in chips until melted. Stir in marshmallow creme, peanut butter and vanilla until blended. Pour into prepared pan; refrigerate for 2 hours or until firm.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.