Marshmallow Peanut Fudge


  • 2 cups granulated sugar
  • 2/3 cup milk
  • 1 small jar Marshmallow Creme
  • 1 cup peanut butter
  • 1 teaspoon vanilla extract


  1. Put sugar and milk into a saucepan. Clip a candy thermometer to the side of the saucepan. Cook to the soft ball stage (234 degrees F).
  2. Add remaining ingredients. Mix well and pour into a buttered 9-inch square pan.
  3. Cool and cut in squares.

Yield: about 2 pounds

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