Peanut Butter Fudge with Evaporated Milk
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Ingredients1 h 20 m servings 121
Original recipe yields 70 servings (70 pieces)
- Butter a 9x13-inch pan.
- Melt butter in a large saucepan over medium-high heat. Add evaporated milk and sugar. Bring to a rapid boil. Stir and boil for 7 minutes.
- Remove from heat. Add peanut butter and marshmallow cream and stir until completely blended. Pour into the prepared pan and refrigerate until set, 1 to 2 hours. Cut into squares.
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Per Serving: 121 calories; 5.4 16.9 2.2 5 51 Full nutrition