BE PATIENT!!!! COOK ON MEDIUM HEAT
(DO NOT MAKE IF RAINING, SUGAR WILL NOT MELT)
2 Sticks of Margarine
Large Can of Crème
5 Cups of Sugar (Dixie Crystals or Domino; no other)
8 oz. Marshmallow Crème
1 Cup of Peanut Butter (JIF)
12 oz. Bag of Peanut Butter Chips
· Use large stainless steel cooking pot!
· Melt 2 sticks of margarine on MEDIUM HEAT
· Stir in Large can of Crème
· Stir in 5 Cups of Sugar
· BOIL for 8 minutes!!
(Start timing when it first begins to boil, at first sign of bubbles)
(Will not be a rolling boil at first)
· STIR!!!
· At the end of the 8 minutes, remove from heat and add the Peanut Butter Chips, Marshmallow Crème and Peanut Butter. Stir till melted. OK TO USE HAND MIXER
· Spread fudge in pan. Refrigerate until firm, about 1 to 1 1/2 hours.
· Cut into pieces and store covered in refrigerator.
