• About 8 dozen pieces or 3-1/2 pounds candy.
  • NOTE: For best results, do not double this recipe.

Ingredients Edit

Directions Edit

  1. Line 13x9x2-inch pan with foil, extending foil over edges of pan.
  2. butter foil lightly; set aside.
  3. Stir together Sugar, marshmallow creme, evaporated milk, Peanut butter and butter in heavy 4-quart saucepan.
  4. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes.
  5. Remove from heat.
  6. Immediately add chocolate chips, stir until smooth.
  7. Pour into prepared pan; cool until firm.
  8. Use foil to lift fudge out of pan; peel off foil.
  9. Cut fudge into squares.
  10. Store in tightly covered container in cool, dry place.

See also Edit

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