This recipe for Peanut Butter Fudge, by Shelley Tamminga, is from Fifty Years in the Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Shelley Tamminga Added: Tuesday, February 15, 2011
3 cup sugar 3/4 cup margarine 5 oz. can of evaporated milk 7 oz. jar of marshmellow creme 10 oz. bag of name brand peanut butter chips 1 tsp. vanilla
Heat sugar, margarine, and milk on medium heat to rolling boil. Continue boiling about 4 minutes. Remove from heat. Stir in creme and peanut butter chips. Add vanilla. Spread into a foil lined 9 inch pan. Cool at room temperature.
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