"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Peanut Butter Cocoa Fudge, by Carolyn Bamford Marks, is from Family Affair Too! ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Carolyn Bamford Marks Added: Thursday, September 6, 2007
1 c.+3T chunky Peanut Butter 1 c. Butter (no substitutes) 3½ c. Powder Sugar 3 T Baking Cocoa 1 T. Vanilla Extract
In a saucepan, combine the peanut butter and butter. Cook and stir over medium heat until blended. Remove from the heat; stir in powdered sugar, cocoa and vanilla. Spread into a buttered 8" square pan. Freeze for 30 minutes or just until firm before cutting into squares. Store at room temperature.
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