"The belly rules the mind."--Spanish Proverb

Peanut Butter Fudge Recipe

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This recipe for Peanut Butter Fudge, by , is from From Nan's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bev Shepperd

Category:
Category:

Ingredients:  
Ingredients:  
Single Batch:

3 Cups Sugar
3/4 Cup Butter
1 Small Can (5 ounces) Evaporated Milk (2/3 Cup)
1 Cup Creamy Peanut Butter
1 Jar (7 ounces) Jet Puffed Marshmallow Creme
1 tsp Vanilla
1 Cup Dry Roasted Peanuts, chopped

Double:

6 Cups Sugar
1 1/2 Cups Butter (3 Sticks)
2 Small Cans (5 ounces) Evaporated Milk (1 1/3 Cup)
2 Cups Creamy Peanut Butter
1 Jar (13 ounces) Jet Puffed Marshmallow Creme
2 tsp Vanilla
2 cups Dry Roasted Peanuts, chopped

Directions:
Directions:
Line (1 or 2) 9-inch square pan() with foil, with ends of foil extending over sides. Bring sugar, butter and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234F, stirring constantly. Remove from heat.
Add peanut butter and marshmallow creme; stir until completely melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to evenly cover bottom of pan. Cool completely before cutting into 1-inch squares.

Number Of Servings:
Number Of Servings:
10-20
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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