Milk Chocolate & Peanut Butter Fudge

1. 1

   Line 8x8x2-inch baking pan with foil.

2. 2

   Butter foil.

3. 3

   Set aside.

4. 4

   Combine sugar, evaporated milk and butter in heavy medium saucepan.

5. 5

   Cook over medium heat, stirring constantly, to a full rolling boil.

6. 6

   Boil, stirring constantly, 5 minutes.

7. 7

   Remove from heat; stir in marshmallows, milk chocolate chips, peanut butter chips and vanilla.

8. 8

   Stir until marshmallows are melted.

9. 9

   Pour into prepared pan.

10. 10

    Refrigerate 1 hour or until firm.

11. 11

    Cut into squares.

12. 12

    Store tightly covered in a cool, dry place.

13. 13

    About 1-3/4 pounds fudge.

* Per serving · 4 servings · Values may vary.

No additional tips available.