Homemade Peanut Butter Fudge

                                                                                  

What You Need

3 cups sugar

3/4 cup  butter or margarine (1 1/2 sticks)

1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

1-10 oz pkg.  Reese's Peanut Butter chips

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 cup  chopped PLANTERS Cocktail Peanuts

1 tsp. vanilla

Make It

LINE 9-inch square pan with 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 chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

Kraft Kitchens Tips

Size-Wise

A serving of this sweet treat is 2 squares. You'll find that a small portion goes a long way on chocolate flavor.

Classic Fantasy Fudge

Prepare recipe as directed, using 3/4 cup butter and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13x9-inch pan for the 9-inch square pan.

Use Your Microwave

To prepare the fudge in the microwave, place butter in 4-qt. microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5-1/2 min., stirring after 3 min. Let stand 2 min. Add chocolate
and marshmallow creme; continue as directed.
                                         
I used Stampin Up's Bigz Top Note, for the large label.
Nestabilities Grand Labels One, for the white label.
Stampin Up's Yummy stamp set.
CTMH Holiday red ink, K& Company paper, Peppermint Twist (code 626461)
Tree brads to hold the labels on