By Amy Deline, The Gourmand Mom
Makes 4 pounds
3-1/3 cups sugar
1-1/3 cups undiluted evaporated milk
4 tablespoons butter
1 teaspoon salt
4 cups mini marshmallows
3 cups peanut butter chips
2 teaspoons vanilla
2 cups chocolate chips
1. Lightly butter two 8 by 8-inch baking dishes or one 13 by 9-inch baking dish.
2. Combine sugar, milk, butter, and salt in pan over medium heat. Bring to a full boil. Cook 4-5 minutes, stirring constantly. Reduce heat to medium-low if the mixture bubbles up too vigorously. Remove from heat. Stir in the marshmallows, peanut butter chips, and vanilla until melted.
3. Pour the fudge into the baking dish(es) and cool completely at room temperature. Slowly melt the chocolate chips in the microwave or over a double-boiler. Pour the melted chocolate over the fudge.
4. Refrigerate until firm. Remove the fudge from the baking dish and cut into small squares. Store in an airtight container in a cool place.
