This is an alteration to the Kraft recipe for "Fantasy Fudge"found on the back of Jet-Puffed containers.
Concept courtesy of Clayton Shaw
Concept courtesy of Clayton Shaw
PB Fudge
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Chocolate Topping
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Directions
- Line 9-inch square pan with Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
- Add peanut butter and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
- Pour into prepared pan; spread to cover bottom of pan. Cool completely.
- Combine butter and chocolate in a pot. Heat over boiling water. Stir until smooth. Remove from heat.
- Pour over cooled peanut butter fudge. Cool until solid.
- Use foil handles to lift fudge from pan before cutting into squares.