Peanut Butter Fudge

1. 1

   In medium saucepan, combine marshmallow cream, sugar, milk, margarine and salt.

2. 2

   Bring to full boil, stirring constantly, over moderate heat.

3. 3

   Boil 5 minutes, stirring constantly, over moderate heat.

4. 4

   Remove from heat.

5. 5

   Add peanut butter chips; stir until chips melt and mixture is smooth.

6. 6

   Stir in nuts and vanilla extract. Pour into aluminum foil lined 8-inch square pan.

7. 7

   Chill in refrigerator until firm (about 2 hours).

* Per serving · 4 servings · Values may vary.

No additional tips available.