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PB & Chocolate Fudge

Thu, 04/09/2009 - 18:00 — Sarah

Summary

Yield
Servings
Prep time20 minutes

Description

Candy overload fudge

Ingredients

2⁄3cmilk
2csugar
3⁄4cmini marshmallows
2cchunky peanut butter
1⁄2cplain m&m's® or similar

Notes

I love making fudge for backpacking trips. It is great for group trips. It is sweet, high in fat, easy to carry and almost everybody loves fudge.
All our fudge recipes are molded into an 8x8" pan that is lined with parchment paper (butter the pan first and the paper will stay in place when pouring). Refrigerate after pouring, then pop out, take off paper. Trim the fudge (eat them scraps of course!), wrap in 2 layers of plastic wrap, then put it in a gallon storage bag for carrying. Most fudge will do fine up into the mid to high 60's for temps. Fudge made at home should be eaten within a week or less. It does not have preservatives in it, as commercial items would.

Instructions

At home:
In a 2 quart pot, combine milk and sugar. Cook over medium heat until mixture comes to a boil, and then simmer for 5 minutes. Remove from the heat and quickly add marshmallows, peanut butter and M&M's®. Mix well. Pour into a prepared pan and allow cool, then cutting and wrapping tightly.

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