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Peanut Butter Fudge
Ingredients:
1 c. sugar
1 c. light brown sugar
1/2 c half & half
2 Tbs. light corn syrup
1/4 c. butter
1/2 c. crunchy peanut butter
1/2 c. marshmallow cream
2 tsp. vanilla
1 c. sugar
1 c. light brown sugar
1/2 c half & half
2 Tbs. light corn syrup
1/4 c. butter
1/2 c. crunchy peanut butter
1/2 c. marshmallow cream
2 tsp. vanilla
Directions:
Combine sugars, half and half, and corn syrup in a Dutch oven. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook to soft ball stage (235 degrees), stirring occasionally. Remove from heat. Add butter, peanut butter, marshmallow cream, and vanilla; stir until smooth. Pour mixture into a buttered 8" square pan, spreading with a spatula. Cool and cut into squares. Makes 1 3/4 lbs.
Combine sugars, half and half, and corn syrup in a Dutch oven. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook to soft ball stage (235 degrees), stirring occasionally. Remove from heat. Add butter, peanut butter, marshmallow cream, and vanilla; stir until smooth. Pour mixture into a buttered 8" square pan, spreading with a spatula. Cool and cut into squares. Makes 1 3/4 lbs.
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