Outrageous Peanut Butter M&M Fudge Recipe: Silky Base

Instructions:

1. Line an 8x8-inch square baking pan with parchment paper, leaving an inch of overhang on the sides. Lightly grease the parchment with a small amount of butter.
2. In a heavy-bottomed saucepan, combine the granulated sugar, unsalted butter, and evaporated milk.
3. Bring the mixture to a full rolling boil over medium heat, stirring constantly. Once a boil is reached that cannot be stirred down, continue to boil for exactly 5 minutes.
4. Remove the saucepan from the heat immediately. Vigorously stir in the peanut butter, marshmallow creme, vanilla extract, and salt until the mixture is uniform and streaks vanish.
5. Allow the mixture to cool slightly for 1-2 minutes (to prevent melting the chocolate), then fold in 3/4 cup of the milk chocolate M&Ms.
6. Pour the fudge into the prepared pan and spread evenly. Press the remaining milk chocolate M&Ms and the mini M&Ms into the top.
7. Chill in the refrigerator for at least 3 hours or until firm before using the parchment sling to lift and slice into 36 squares.