"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Peanut Butter Fudge Recipe

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This recipe for Peanut Butter Fudge, by , is from The "W" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Withers
Added: Saturday, August 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 stick margarine
1/2 c. milk
4 c. sugar
1 small can evaportated milk
3 gollops of marshmallow
2 gollops of peanut butter

Directions:
Directions:
Over medium heat combine margarine, milk and sugar. Bring to a rolling boil for 5 minutes. Add the evaporated milk. Bring to a rolling boil again and boil for 20 minutes. Remove from stove and add marshmallow and peanut butter. Beat with a mixer until it sticks to a spoon - Pour into a square cake pan and refrigerate for 1/2 hour, cut into squares.

Personal Notes:
Personal Notes:
This is another Women's Exchange recipe from Dottie Lindquist - the recipe actually uses the measurement "gollops" and sure enough, right on the back of the recipe it says:
1 Gollop = 1 large (serving size) spoon, with all it will hold ,,,,,

 

 

 

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