"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
This recipe for Peanut Butter Fudge, by Yvette Castelot, is from Doc's Delicious Dishes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 sticks butter 4-1/2 C sugar 1 can evaporated milk 10 oz miniature marshmallows 1 t vanilla 18 oz jar peanut butter
1. Melt butter in pan 2. Add sugar and milk 3. Stir until mixture boils 4. Continue cooking for 8 minutes 5. Remove from heat and add marshmallows, vanilla and peanut butter 6. Pour into large buttered pan 7. Cool, cut into squares.
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