| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Candies | 2 | Pounds | |
INGREDIENTS
| 2 | c | Sugar |
| 1 | c | Milk |
| 1/2 | ts | Salt |
| 1 | c | Marshmallow creme |
| 1/2 | c | Peanut butter |
INSTRUCTIONS
Peanut Butter Fudge: Grease 8 by 8 inch baking pan; set aside. Into a 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 a 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. : Source: Mom's old magazine clippings- 1940's to 1970's : Green Bay (WI) Press Gazette, December 13, 1978 : per Sallie Krebs From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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