Butter a small pyrex or 8×8 baking dish and set aside.
In a medium saucepan (preferably non-stick), combine the milk and sugar, and bring to a boil. Continue to boil, stirring constantly, for three minutes.
Remove the pan from the heat and add the peanut butter and marshmallow fluff. Stir until well combined.
Spread the fudge into the baking dish. Allow to cool to room temperature, and then refrigerate
Nutrition
Calories: 211kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 118mg | Fiber: 1g | Sugar: 27g | Vitamin A: 10IU | Calcium: 14mg | Iron: 0.3mg
Helen Mirren believed that the bikini snapshot her husband captured of her on the beach would remain a private, intimate moment – but internet didn’t listen
There is a mistake in this picture! Find it!
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
WALKING TACO CASSEROLE
Fruit Salad Cheesecake
How to Properly Freeze Fruit and Vegetables at Home