| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Jar (Small) of Kraft Marshmallow Cream |
| 3 |
c |
White Granulated Sugar |
| 2/3 |
c |
Evaporated Milk |
| 1 |
c |
Butter (Parkay Margarine is substituted) |
| 1 |
ts |
Vanilla |
| 1 |
c |
Peanut Butter (Jif) |
| 1 |
c |
Nuts (optional – we never add) |
INSTRUCTIONS
Combine sugar, milk, butter and cook to the soft ball stage. Remove from
heat and add remaining ingredients. Beat with an electric mixer until the
mixture begins to harden. Pour into a buttered 9x11 pan and cool before
cutting into squares.
Note: If you double the recipe, I believe there is a difference the size
(ounces) between one large jar of marshmallow cream and two small ones. We
just use the one large jar and it works fine!
Posted to EAT-L Digest 13 November 96
Date: Thu, 14 Nov 1996 14:32:11 -0400
From: "June A. Halapir" <jhalapi@CMS.CC.WAYNE.EDU>
A Message from our Provider:
“God is glorified by a thankful heart.”