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Peanut Butter Fudge Recipe

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This recipe for Peanut Butter Fudge, by , is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 C semi sweet chocolate chips, divided
3 C sugar
1 C (12 oz. can) evaporated milk
C butter (1 cube)
2 Tab light corn syrup
1 Tab white vinegar
2 C Reese's creamy or Crunchy peanut butter
1 7oz jar marshmallow creme

Line 13 x 9 x 2 pan with foil

Place 1 C chips in large heatproof bowl.

In 4 qt saucepan, combine sugar, milk, butter, corn syrup and vinegar.
Cook over med heat, stirring constantly until mix comes to full rolling boil, boil and stir 5 minutes.

Remove from heat.
Add peanut butter and marshmallow creme, stir until smooth.

Pour one half of peanut butter mix over chocolate chips, stir until smooth.

Pour chocolate mix into prepared pan, top with remaining peanut butter mix.

Immediately sprinkle remaining C chips over surface.

With knife or metal spatula, gently swirl chips for marbled effect.

Cool, cut into squares.

If a firmer fudge is desired, store covered in frig.

Number Of Servings:
Number Of Servings:
8 doz pieces or 4 pounds
Personal Notes:
Personal Notes:
very good




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