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Fudge Recipes from AlansKitchen.comPeanut Butter & Marshmallow Fudge
Makes about 49 pieces



  1. My first step is to line an 8x8x2-inch baking pan with aluminum foil.  I grease the foil.
  2. In a heavy 2-quart saucepan, I mix the sugar, evaporated milk, and butter.  I 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.
  3. Then I remove from the heat and in begin to stir in the marshmallows, peanut butter chips, almonds, and vanilla.  I stir for about a 1 minute or until the marshmallows melt. 
  4. 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.

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