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Ingredients
2 cups sugar
1/2 cup evaporated milk
1/4 cup honey
1/4 cup heavy cream
1/4 cup Molasses
2 tablespoons corn syrup
1/2 teaspoon salt
3/4 cup creamy peanut butter
1/3 cup marshmallow creme
Instructions
- Combine sugar, evaporated milk, honey, cream, molasses, and corn syrup in a heavy saucepan. Cook to 243 degrees F on a candy thermometer or the ‘soft ball stage’ when dripped into a bowl of cold water.
- Remove from heat and stir in salt, peanut butter and marshmallow crème. Stir until mixture turns creamy and opaque.
- Pour into a greased pan and allow to set. Once cooled, removed from the pan and cut into squares. Store in an airtight container.
Recipe courtesy of Chef Dwayne Ingraham and Eat Y’all.