Peanut Butter Fudge II

1. 1

   Spray a 9x13 inch baking pan with vegetable spray.

2. 2

   In a heavy 4 quart sauce pan, combine sugar, milk, and butter or margarine.

3. 3

   Heat to a full boil, stirring constantly.

4. 4

   Boil for 5 minutes over medium heat, stirring constantly.

5. 5

   Remove from heat, and add peanut butter chips; stir until chips have melted.

6. 6

   Mix in marshmallow cream and vanilla until well blended.

7. 7

   Pour into prepared pan.

8. 8

   Cool.

9. 9

   Cut into pieces and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.