This recipe for Peanut Butter Fudge, by Ann Shively, is from The Baptist Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cook on medium heat, stirring constantly. When this mixture comes to a boil, boil EXACTLY 5 minutes. Remove from heat; add 1 cup crunchy peanut butter, 1 (17 oz.) jar marshmallow creme and t teaspoon vanilla. Beat until smooth. Pour into butter pan. Let cool and cut into squares.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.