"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Chocolate Peanut Butter Fudge Recipe

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

Evelyn Lingenfelter


1/3, cup Hershey's Cocoa
3 cups white sugar
1/8 tsp. salt
1can (1-1/2 cups) Carnation canned milk
1/4 cup margarine or butter
1 tsp. vanilla
3/4 to 1 cup creamy peanut butter
9 oz. (m/l) marshmallow cream

Stir sugar, cocoa and salt together.
Add canned milk and cook to a soft ball stage
Take off the burner and add butter, vanilla, peanut butter and marshmallow cream.
Do not stir or blend it in.
Let set until butter is melted and peanut butter and marshmallow cream is softened.
Beat until all is blended and fudge loses irs shine and starts to form a ball in the pan.
Once you start to beat, do not stop as it will get surgery.
After all is blended well, I set the pan in cold water in the sink to finish beating it!
When you are finished beating, pour out on waxed paper in a rectangle shape.
Let set before cutting.
It will stiffen up as it continues to cool.

Personal Notes:
Personal Notes:
I test it for soft ball stage by dropping drops of fudge in a cup of cold water and it stays in a ball.
This is a favorite of my family!




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