PB & Chocolate Fudge
Ingredients:
- 2/3 cup milk
- 2 cups sugar
- ¾ cup mini marshmallows
- 2 cups chunky peanut butter
- ½ cup plain m&m’s® or similar
At home:
In a 2-quart pot, combine milk and sugar. Cook over medium heat until the mixture comes to a boil, 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 to cool, then cut and wrap tightly.
Notes:
I love making fudge for backpacking trips. It is great for group trips. It is sweet, high in fat, and easy to carry, and almost everybody loves fudge.
All our fudge recipes are molded into an 8×8″ pan lined with parchment paper (butter the pan first, and the paper will stay in place when pouring). Refrigerate after pouring, then pop out and take off the paper. Trim the fudge (eat the scraps, of course!), wrap it 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 60s 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.