Peanut Butter Fudge

Ingrients & Directions


1 c Sugar
2 tb Butter
1 ts Vanilla
1/4 lb Peanut butter
1 c Brown sugar
1/2 c Evaporated milk
1 c Marshmallows
1 ds Salt

Cook sugar, butter, milk, and salt to soft ball stage (234 – 238 F). Add
the marshmallows and peanut butter just before removing from the fire. Do
not stir. Cool to room temperature. Add flavoring. Beat until mixture is
creamy, thick, and will hold its shape when dropped from a teaspoon. Pour
into well-buttered, shallow pan. Cut in squares.

Mary Miller, Robinson, PA
in The Household Searchlight cookbook

Yields
12 Squares

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