"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 The Rich / Phillips 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!

Contributor:  
Contributor:  
Alice Rich

Category:
Category:

Ingredients:  
Ingredients:  
2 Tablespoons Butter
2 Cups Sugar
1/2 cup Evaporated milk (Carnation)

4 heaping teaspoons peanut butter
2 tsp. Vanilla

Directions:
Directions:
In heavy saucepan mix Butter, Sugar & Evap. Milk mix and bring to a boil. Cook for 2 to 3 minutes until a soft ball stage. Remover from heat. Add peanut butter and vanilla.
Beat until smooth. (I use a mixer)
Spread into buttered pan and let cool. Cut & serve.

You can also add pecan pieces if desired. Quick & easy

Personal Notes:
Personal Notes:
Got this recipe from my Aunt Rachel Gassner. Everyone raves about it.

 

 

 

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