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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 81 |
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Christmas wouldn't be the same without this creamy treat. This is always a family favorite.Diana L. Osborn, Wichita, Kansas Ingredients:
1 teaspoon plus 1/4 cup butter, divided |
1-1/2 cups sugar |
1 can (5 ounces) evaporated milk |
1/4 teaspoon salt |
1/3 cup butterscotch chips |
1/3 cup peanut butter chips |
1 jar (7 ounces) marshmallow creme |
1 cup chunky peanut butter |
1 teaspoon vanilla extract |
Directions:
1. Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
2. Cube remaining butter and place in a large heavy saucepan. Add the sugar, milk and salt; cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes or until a candy thermometer reads 230°, stirring constantly.
3. Remove from the heat; stir in chips until melted. Stir in the marshmallow creme, peanut butter and vanilla until blended. Pour into prepared pan; refrigerate for 2 hours or until firm.
4. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 81 pieces.
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