Peanut Butter Swirled Fudge

• 1 teaspoon plus 1 cup butter, divided
• 4 cups sugar
• 1 cup half-and-half cream
• 3/4 cup baking cocoa
• 1/2 cup dark corn syrup
• 1/8 teaspoon salt
• 1 jar (7 ounces) marshmallow creme
• 1 cup creamy peanut butter
• 2 packages (10 ounces each) peanut butter chips, divided

1. Line a 13-in. x 9-in. pan with foil and grease the foil with 1 teaspoon butter; set aside.
2. In a large heavy saucepan, combine the sugar, cream, cocoa, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring until sugar is dissolved. Cook over medium-low heat, without stirring until a candy thermometer reads 234u0b0 (soft-ball stage). Remove from the heat; stir in the marshmallow creme, peanut butter and 1 package chips.
3. With a hand mixer, beat until mixture begins to lose its gloss, about 6-8 minutes. Fold in remaining chips. Pour into prepared pan. Refrigerate for 2 hours or until firm.
4. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

butter, sugar, cream, baking cocoa, corn syrup, salt, marshmallow creme, peanut butter, peanut butter

Taken from www.tasteofhome.com/recipes/peanut-butter-swirled-fudge/ (may not work)