Butter & Marshmallow Fudge
Makes about 49 pieces
- My first step is
to line an 8x8x2-inch baking pan with aluminum
grease the foil.
- In a heavy 2-quart
saucepan, I mix the sugar, evaporated milk, and
set my temperature to medium and cook until it
gets to a full rolling boil.
I stir constantly. I continue to cook at a boil for 5 minutes.
- Then I remove from
the heat and in begin to stir in the
marshmallows, peanut butter chips, almonds, and
stir for about a 1 minute or until the
- The next step is
to pour in the pan.
I place in the refrigerator about 1 hour
or until firm.
I cut my fudge into squares.
America's Home Cooking Network