PEANUT BUTTER FUDGE 4 INGREDIENTS RECIPES

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., Cube remaining butter and place in a large heavy saucepan. Add the sugar, milk and salt; cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes or until a candy thermometer reads 230°, stirring constantly. , Remove from the heat; stir in chips until melted. Stir in marshmallow creme, peanut butter and vanilla until blended. Pour into prepared pan; refrigerate for 2 hours or until firm., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Line a 9 by 9-inch square baking pan with foil, or do the same with an 8 by 11-inch pan. Extend the foil slightly over the end of the pan, so that the fudge will be easy to lift out later if you need to store the fudge in another container.
• Bring sugar, butter, and evaporated milk to a rolling boil in a large (mine is 2 and 3/4-quart-sized) saucepan on medium heat. Stir the mixture constantly. Keep stirring and boil for 4 minutes or until a candy thermometer reaches 234 degrees. Remove the pan from the heat.
• Stir in the peanut butter and marshmallow creme and keep stirring until both are melted. Add vanilla and mix well.
• Pour into prepared pan, spreading to cover the pan completely. Cool for a few hours before cutting into small squares. If you need to put the fudge in a different container for storage, lift the fudge out of the pan (using foil handles) before cutting.