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4 - Peanut Butter Fudge/Chocolate Peanut Butter Fudge




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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4 - Peanut Butter Fudge/Chocolate Peanut Butter Fudge

(by Aunt Grace [Herman] Knouse)

Use a 3 qt. sauce pan (stainless steel pot works best) and mix in the
following:

1 lb. Domino powdered sugar
1/2 cup milk

Cook and stir over a low to medium heat. After it comes to a rolling
boil, boil and stir for 5 minutes. (If you have a candy thermometer,
when temp. is 234 degrees it's done).

Remove from stove and add:

8 oz. jar of Fluff marshmallow
8 oz. Jif peanut butter (if using measuring cup, it's 1 cup of peanut butter)
1 tsp. vanilla
1 TBSP Parkay margarine

Add these all at one time and stir until smooth.

Pour into a greased pan or lined pan with aluminum foil. When cool, if
you used greased pan cut fudge into squares. If you used foil, dump
upside down, peel off foil, and then cut into squares.

For chocolate peanut butter fudge, add 4 TBSP Hershey cocoa to the
powdered sugar/milk before cooking.


 

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