Creamy Marshmallow-Peanut Butter Fudge Recipe

  • 1 1/2 cups sugar
  • 3/4 cup butter or margarine
  • 1 (5 ounce) can evaporated milk
  • 1 (10.5 ounce) bag JET-PUFFED Miniature Marshmallows
  • 2 (10 ounce) packages peanut butter chips
  • 1/2 teaspoon vanilla
  • 1 cup PLANTERS COCKTAIL Peanuts, coarsely chopped
  1. Line 13×9-inch pan with foil. Lightly grease foil; set aside.
  2. Place sugar, butter, milk and marshmallows in large saucepan; cook on medium heat until mixture comes to boil, stirring constantly. Boil 5 min., stirring constantly. Add peanut butter chips and vanilla; cook until chips are completely melted and mixture is well blended, stirring frequently. Spread immediately into prepared pan. Sprinkle with peanuts; press lightly into fudge.
  3. Refrigerate several hours or overnight. Cut into 48 squares. Store in airtight container in refrigerator. For creamier fudge, let fudge stand at room temperature about 1 hour before serving.