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Friday, November 11, 2005

Taffy Tan Fudge

2 cups sugar
1 cup milk
1 jar marshmallow cream
1 teaspoon vanilla
12 oz jar crunchy peanut butter

Boil sugar and milk over medium heat - 15 or so minutes to 238 degrees. Remove from heat and stir in marshmallow cream, peanut butter and vanilla. Beat until blended. Pour into a 9 " square pan. Let cool and get firm. Then cut into squares. Store in air tight container.


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