Peanut Fluff Fudge Recipe
Yield: 2 PoundsRecipe by luhu.jp
Ingredients:
2 cup: Sugar,
1 cup: Milk,
1/2 tsp: Salt,
1 cup: Marshmallow creme,
1/2 cup: Peanut butter,
Directions:
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: Moms old magazine clippings- 1940s to 1970s
: Green Bay (WI) Press Gazette, December 13, 1978
: per Sallie Krebs
Source from luhu.jp
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: Moms old magazine clippings- 1940s to 1970s
: Green Bay (WI) Press Gazette, December 13, 1978
: per Sallie Krebs
Source from luhu.jp
Tags
Candies