Nutty Peanut Butter Fudge

  • on August 29, 2007
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Ingrients & Directions


2 1/4 c Sugar
3/4 c Evaporated milk
1/4 c Butter or margarine
7 oz Jar marshmallow creme
10 oz REESE’S Peanut Butter Chips
1 ts Vanilla extract
1 c Broken walnuts
Candied cherries, halved
– (red and green)

Butter 8-or 9-inch square pan. In heavy 2-3/4-quart saucepan combine
sugar, evaporated milk, butter and marshmallow creme. Cook over medium
heat, stirring constantly, until mixture begins to boil. Continue
cooking and stirring 5 minutes; remove from heat. Immediately add peanut
butter chips and vanilla, stirring until chips are melted. Stir in
walnuts. Pour into prepared pan. Score and decorate warm fudge with
cherry halves; cool completely. About 3 pounds.

VARIATION: 1/4 cup each green and red candied cherries, quartered can be
stirred in with walnuts.

NOTE: For best results, do not double this recipe.

Reese’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-

Yields
3 Pounds

Article Categories:
Fudges

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