TAFFY TAN FUDGE
2 cups sugar
1 cup milk
1 cup margarine (not low fat)
1 pint (7 oz. jar) marshmallow cream
12 oz. jar chunk-style peanut butter
1 tea. vanilla
Combine sugar, milk and margarine. Bring to a rolling boil; cook rapidly 12 to 15 min. over medium heat, stirring constantly. Remove from heat. Add marshmallow cream, peanut butter and vanilla; beat until well blended. Pour into greased 9" pan. Cool; cut into squares.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment