|
3 cups sugar
3/4 cup Parkay margarine
2/3 cup (5-oz. can) evaporated milk
1 7-oz. jar Kraft
marshmallow creme
1 cup creamy or chunk style peanut butter
1 teaspoon vanilla
1 6-oz. pkg.
semi-sweet chocolate pieces
Combine sugar, margarine and milk in heavy 2-1/2 to 3-qt. saucepan; bring
to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches
234 deg., stirring constantly to prevent scorching. Remove from heat; stir in peanut butter until melted. Add marshamllow
creme and vanilla; beat until well-blended. Pour into greased 13 x 9" baking pan; sprinkle with chocolate pieces. Cut
through fudge with knife for marble effect. Cool at room temperature; cut into squares. Makes 3 lbs.
|
