| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Finely chopped peanuts |
| 1 1/2 |
c |
Sugar |
| 2/3 |
c |
Undiluted Carnation Evaportated Milk |
| 1/4 |
c |
Butter |
| 1/4 |
ts |
Salt |
| 2 |
c |
Mini marshmallows |
| 1 |
pk |
(300g) peanut butter chips |
| 2 |
|
Squares semi-sweet chocolate melted (optional) |
INSTRUCTIONS
Line 13x9x2 inch baking pan with foil. Sprinkle 1 cup of the peanut on
bottom of pan; set aside. Combine sugar, evaporated milk, butter and salt
in large saucepan over med. heat, stirring occasionally. Bring to full
rolling boil. Cook 4 to 5 min. stirring constantly. Remove from heat. Add
marshmallows and peanut butter chips; stir vigorously 1 min, until
marshmallows melt and blend. Pour over peanuts in pan. Sprinkle remaining
peanuts over fudge; press down lightly. Chill until firm (about 2 hours).
Cut into diamond or rectangular shapes. Drizzle with melted chocolate, if
desired. Makes about 2 lbs.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.
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