2 teaspoons butter, softened
2 cups sugar
1/2 cup whole milk
1-1/3 cups peanut butter
1 jar (7 ounces) marshmallow creme
1Line an 8-in. square pan with foil; grease with butter.
2In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat.
3Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly.
4Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.
My sister shared the recipe for this unbelievably easy peanut butter fudge with marshmallow creme. I prefer using creamy peanut butter for this mouthwatering dessert, but the chunky style works just as well.
Prep: 15 min. + chilling
Makes 2 pounds (64 pieces)
1 piece: 67 calories, 3g fat (1g saturated fat), 0 cholesterol, 28mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 1g protein.