"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

PEANUT BUTTER FUDGE Recipe

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This recipe for PEANUT BUTTER FUDGE, by , is from The Human Family Cookbook Past, Present ,and Future, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
freeda Greer
Added: Saturday, February 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
9 oz peanut butter (1/2 of 18 oz. jar)
7 oz jar marshmallow creme
1 tsp vanilla

Directions:
Directions:
Combine sugar, butter and milk...bring to a boil, stirring constantly...Cook for 5 minutes. Remove from heat.

Stir in peanut butter until melted. Add marshmallow creme and vanilla. Stir until all is mixed real well. Pour into buttered pan. Cool at room temperature at least 4 hours; cut into squares

Number Of Servings:
Number Of Servings:
Combine sugar, butter and milk...bring to a boil, stirring constantly...Cook for 5 minutes. Remove f
Preparation Time:
Preparation Time:
10 minutes plus cooking time.
Personal Notes:
Personal Notes:
It is spin-off of the Fantasy Fudge recipe that"s on the back of the Kraft marshmallow creme jar,

 

 

 

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