Chocolate Peanut Butter Fudge

  • 1 (7 ounce) jar marshmallow cream
  • 1½ cups white sugar
  • ⅔ cup evaporated milk
  • ¼ cup butter
  • ¼ teaspoon salt
  • 2 cups which is 1 (11 ounce) bag peanut butter and milk chocolate morsels
  • ½ cup chopped pecans
  • 1 teaspoon vanilla extract
  1. Line an 8×8 inch pan with aluminum foil with the sides extending to grab onto later to pull it out. Set aside.
  2. In a large heavy bottomed saucepan over medium heat combine marshmallow cream, sugar, milk, butter and salt. Slowly bring to a full boil. Cook for 5 minutes while constantly stirring.
  3. Remove from heat then add in the peanut butter and milk chocolate morsels. Stir until smooth. Add in the nuts and vanilla. Stir to fully incorporate all ingredients.
  4. Pour into the foil lined pan.
  5. Chill in the refrigerator for 2 hours, or until firm.
  6. Fudge will keep for about a week if kept covered in the refrigerator. Bring to room temperature to serve.

Recipe by Five Little Chefs at http://www.fivelittlechefs.com/recipe/peanut-butter-fudge.html

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