Peanut Butter Fudge
3 c granulated sugar
2 tbsp butter
1/4 c karo syrup
2/3 c milk
7oz jar marshmellow creme
12oz jar peanut butter
Combine the first 4 ingredients in a large sauce pan. Cook on med-high stirring frequently until entire suface looks frothy. Then cook for another 3 minutes. Remove from heat add marshmellow creme and peanut butter mix together well. Grease a 13x9" cake pan. Pour peanut butter fudge into cake pan and let cool at room temperature about 4 hours. Store fudge in airtight container.
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