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"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 is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c powdered sugar 1 c brown sugar
1 1/2 c sugar 6 T butter
3/4 c evaporated milk 1 t vanilla
1 c marshmallow creme 1 c peanut butter
Directions:
Directions:
1. Sift the confectioners' sugar into a large bowl; set aside.
2. Combine brown and granulated sugars in a saucepan with the butter and milk. Heat over medium heat, stirring, until blended and butter is melted. Bring to a full boil; continue boiling, stirring occasionally, for 5 minutes.
3. Quickly stir in the vanilla, peanut butter, and marshmallow creme; pour over the confectioners' sugar and stir to mix well.
4. Pour into a buttered 9" pan. Cover with plastic wrap, pat down to level out and chill until firm. Cut into squares when firm. If the fudge is difficult to cut, let it stand at room temperature for 15 to 20 minutes before cutting.

 

 

 

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