"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Peanut Butter Fudge, by Julia Pezley, is from Nauvoo Nibbles,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c sugar 4 T peanut butter 2/3 c milk pinch salt 1 tsp. vanilla
Place sugar and milk into heavy sauce pan, bring to a boiling point to soft ball stage. Remove from stove, add remaining ingredients and beat until creamy. Pour into buttered 9 x 13 pan and let cool. Cut into squares.
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