Cinnabun, Chocolate, and Peanut Butter Fudge

By RoketJSquerl

Ingredients

• 3 cups sugar
• 2/3 cup evaporated milk
• 3/4 cup (1 1/2) sticks Margarine
• 1 12 oz. pkg. Flavored chips (see note at bottom)
• 1 1/2 cup marshmallow cream
• 1/2 t. vanilla
• 1/2 C Pecans or other nuts, chopped (optional, I leave them out)

Details

Servings 3
Adapted from southernplate.com

Preparation

Step 1

For Peanut butter fudge, just use Peanut butter chips. For Cinnabun fudge, use cinnamon chips. You can also make butterscotch with butterscotch chips if you like.

***You can use marshmallows in place of Marshmallow cream so if you can’t find the cream just get a bag of little marshmallows. We are using 7 ounces of marshmallow cream so I just eyeball and use a little over half of a 12 ounce package of mini marshmallows in its place.

Combine sugar, milk, and margarine in heavy saucepan; heat to boiling. Stir constantly about 5 minutes over medium heat or until mixture reaches soft ball stage (238 degrees - this is really important).

Remove from heat. Add remaining ingredients. Stir vigorously until well blended. Pour into greased 13 x9x2 inch pan. Cool (refrigeration is even better). Cut into squares.

Each batch makes 3 pounds, one 9x13 inch pan.