"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Peanut Butter Fudge Recipe

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This recipe for Peanut Butter Fudge, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Otto
Added: Tuesday, August 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 1/2 cups sugar
1 can evaporated milk
1 stick oleo
1 tsp. vanilla
16 oz. peanut butter (or large jar)
1 large container of marshmellow cream.

Directions:
Directions:
Mix sugar, evaporated milk and oleo. Heat to boil. Stir for 6-7 minutes to soft ball stage.
Remove from heat.
Add the vanilla, peanut butter and marshallow cream. Pour in buttered pan.

 

 

 

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