Dottie’s Peanut
Butter Fudge
1 10 oz. package Reese's peanut butter chips
1 7 oz. jar Kraft Marshmallow Cream
1 cup Skippy peanut butter chunky or smooth
2 teaspoons vanilla
Put all these ingredients into a large mixing bowl and set aside while cooking sugar
syrup.
Sugar syrup
4 cups granulated sugar
one can Eagle brand sweetened condensed milk
1/3 cup water
one cube room temperature butter
pinch of salt
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Put all ingredients into a large heavy saucepan, cook over medium heat till it reaches
a full rolling boil, stirring constantly. Turn heat to low and cook for 6 minutes longer,
again stirring constantly. Carefully pour this syrup into the peanut butter/marshmallow
mixture and stir till smooth. Scrape into a well buttered 9"X13" pan and
refrigerate till set
Thanks Shirley a.k.a. Cakeicer |
