Peanut Butter Fudge

STK FD WIFE, A.TITUS's Note:

How can you go wrong with peanut butter and chocolate?

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Yield: 12 bars

• 3 cups sugar
• ¾ cup margarine
• 2⁄3; cup evaporated milk
• 1 teaspoon vanilla
• 6 ounces semisweet chocolate chunks
• 7 ounces marshmallow creme
• ½ cup peanut butter

Directions:

1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.
2. Bring to full rolling boil, stirring constantly.
3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
4. Remove from heat and stir in chocolate pieces until melted.
5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended.
6. Pour into greased 13 X 9 pan.
7. Repeat with remaining ingredients substituting peanut butter and spread over chocolate.
8. Then, cool at room temperature and cut into squares.

Reviews

[Emmy's Mum]

In theory, a good recipe, but it needs tweaking. 1) WAY too much sugar. I'd reduced it to 2.5 cups and it was still too much. Will try it next time with 2 cups, maybe even 1.75 cups 2) Replaced the margarine with butter - tastes so much richer! 3) Vanilla MUST be added to the hot syrup mixture before the chocolate chips/peanut butter otherwise it won't mix in with all that butter/oil. You'll ruin your fudge (like I did) if you add it at the end. 4) Make sure your peanut butter is room temperature and mixed really well before you add it to the hot syrup mixture or else it'll stay really lumpy. 5) When adding the syrup mixture to the chocolate chips (or vice versa) start mixing right away - the syrup is really hot and it could burn (and therefore ruin) the chocolate. 6) Throw the chocolate base in the fridge after you've poured it into the greased pan - the peanut butter mixture will go on much easier (and without melting into the choclate).