INGREDIENTS:

1 (7 oz.) jar Marshmallow Cream               10 oz. Peanut Butter Chips

1 ½ cups Granulated Sugar                        8 oz. Semi-Sweet Chocolate

2/3 cup Evaporated Milk                             Chips

½ cup unsalted Butter                                1 Tbsp. Vanilla

¼ tsp. Salt                                                              

DIRECTIONS:

1. Combine the Marshmallow Cream, Sugar, Evaporated Milk, Butter and Salt in a heavy 3 qt. Saucepan.
2. Place over medium heat and bring to a full boil, stirring constantly.
3. Continue boiling and stirring over medium heat for 5 full minutes.
4. Remove from heat and stir in all the Peanut Butter and Chocolate Chips; stir until all the candy is melted and the mixture is smooth.
5. Stir in the Vanilla Extract.
6. Pour into an 8” or 9” square baking pan that has been buttered and lined with baker’s parchment or waxed paper.
7. Place in the refrigerator until firm (about 2 hours) or freezer (approximately 15 minutes).
8. Cut into ¾” squares.

Yield:  About 2 ½ lbs. Fudge.