| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Candies, Chocolate |
3 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 1 |
c |
Whipped marshmallow creme |
| 1/2 |
c |
Peanut butter |
| 2 |
c |
Sugar |
| 1 |
c |
Unsweetened cocoa |
| 1/4 |
ts |
Salt |
| 1 |
c |
Milk |
| 3 |
tb |
Butter or margarine |
| 1 |
c |
Whipped marshmallow creme |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
PEANUT BUTTER FUDGE
CHOCOLATE FUDGE
Servings: about 3 pounds
DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set aside.
(If making only one kind of fudge, use 8 by 8 inch baking pan.)
Into 6 quart heavy saucepan, measure sugar, milk and salt. Over medium
heat,heat to boiling, stirring constantly.
With candy thermometer in place, cook, without stirring, until temperature
reaches 235-F or soft ball stage (when a small amount of mixture dropped
into very cold water forms a ball which flattens on removal from water).
Remove saucepan from heat.
Without stirring, allow mixture to cool to 110-F or lukewarm, about 45
minutes (bottom of pan will feel comfortably warm).
Stir in marshmallow creme and peanut butter. With wooden spoon, beat
mixture until it holds its shape and loses some of its gloss, about 5 to 7
minutes. Turn fudge into prepared pan. Allow fudge to set, about 30
minutes.
Meanwhile, prepare Chocolate Fudge. Pour chocolate layer over peanut butter
layer; allow to set completely.
Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and salt.
Over medium heat,gradually add milk and butter or margarine. Stirring
constantly, heat to boiling.
With candy thermometer in place, cook, without stirring, until temperature
reaches 235-F or soft ball stage (when a small amount of mixture dropped
into very cold water forms a ball which flattens on removal from water).
Remove saucepan from heat.
Without stirring, allow mixture to cool to 110-F or lukewarm, about 45
minutes (bottom of pan will feel comfortably warm).
Stir in marshmallow creme and vanilla. With wooden spoon, beat mixture
until it holds its shape and loses some of its gloss, about 5 to 7 minutes.
Turn into prepared pan.
Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press
Gazette (newspaper), December 13, 1978
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”