"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 Mystic Maidens of the Crescent Moon Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Scott
Added: Sunday, September 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar,
3/4 cup milk,
2 T. Karo syrup,
1/2 cup peanut butter

Directions:
Directions:
Cook sugar, milk, and syrup to soft ball stage (234 F). Remove from heat and stir in peanut butter.


Number Of Servings:
Number Of Servings:
15-20 pieces
Personal Notes:
Personal Notes:
You may use crunchy peanut butter for bits of peanuts in your fudge. Try not to over cook the sugar syrup mixture.

 

 

 

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