• 2 1/2 c sugar
  • 1/2 c margarine or butter
  • 2/3 c evaporated milk
  • 1 jar marshmallow fluff
  • 2 Tablespoons peanut butter
  • 2 c semi sweet chocolate chips
  • 3/4 c Whey Crisps
  • 1/4 cup almonds
  • 1 tsp vanilla
  1. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow, peanut butter, and chocolate chips; blend well. Fold in Whey Crisps and vanilla. Pour into sprayed pan. Cool to room temperature. Cut fudge into squares. Refrigerate until firm.