Peanut Butter Fudge

• FOR THE FUDGE:
• 3 cups Granulated Sugar
• 3/4 cups Unsalted Butter
• 1 pinch Kosher Salt
• 1 cup Heavy Cream
• 2 cups White Chocolate Morsels
• 1 jar (7 Ounce Jar) Marshmallow Cream
• 3/4 cups Peanut Butter
• FOR THE DRIZZLE:
• 1/2 cups Peanut Butter Morsels, Melted
• 1/4 cups Semi-sweet Chocolate Morsels, Melted (optional)

1. Line an 8x8 baking dish with parchment paper or foil, leaving an overhang of foil/paper on two sides of the pan (you'll use this as a handle to remove the fudge from the pan). Set aside.
2. In a large saucepan over medium heat, heat granulated sugar, butter, salt and heavy cream until combined. Bring to a ROLLING boil and then stir continuously for 4 minutes (set your timer)!
3. While it's heating, put the white chocolate, Marshmallow Cream and peanut butter in your stand mixer id and whisk them for about 1-2 minutes.
4. After 4 minutes, immediately remove pan from heat. Quickly whisk in white chocolate, Marshmallow Cream and peanut butter mixture. Pour fudge into prepared pan and refrigerate for 3 hours, until hardened.
5. Then remove fudge from pan using the paper handles and remove the paper. Cut into bite sized pieces. Drizzle with melted peanut butter, melted chocolate or both! Allow to set, about 20 minutes. ENJOY.

sugar, butter, kosher salt, heavy cream, white chocolate, marshmallow cream, peanut butter, drizzle, peanut butter, ubc

Taken from tastykitchen.com/recipes/desserts/peanut-butter-fudge-7/ (may not work)