CRUNCHY PEANUT BUTTER FUDGE RECIPE RECIPES

Steps:

• Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan.
• Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from heat and stir in peanut butter and marshmallow creme. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

Steps:

• Line an 8-inch square pan with aluminum foil. Set aside.
• In a large saucepan over medium heat, combine the marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, then reduce heat and cook for 5 minutes, stirring constantly and vigorously.
• Remove from heat and add the peanut butter chips. Stir until the chips are melted and the mixture is smooth. Stir in the vanilla.
• Pour into the prepared pan and smooth the top. Sprinkle the chopped peanuts over top, pressing down lightly so the nuts adhere to the fudge. Chill in refrigerator for 2 hours, or until firm.