Mary Santoroski

Peanut Butter Fudge

Desserts
At a glance
Contributor
Mary Santoroski
Images
0
Status
Published

Description

Combine the first five ingredients in a large heavy saucepan and mix well.

Bring to a boil and cook slowly until the mixture reaches a light tan caramel color, usually 20 to 25 minutes.

Remove from the heat and add the peanut butter, marshmallow cream, nuts, and cocoa.

Beat until thick, then pour into a large buttered 7-by-11-inch dish.

Source Note

Original page 71. Contributed by Mary Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 3 cups sugar
  • 3 tablespoons white Karo syrup
  • 1 teaspoon vanilla
  • 1 tablespoon butter
  • 1 cup milk
  • 1 small jar peanut butter
  • 1 small jar marshmallow cream
  • 1 cup chopped walnuts
  • 1/2 cup cocoa

Directions

Ordered steps keep the recipe easy to follow.

  1. Combine the first five ingredients in a large heavy saucepan and mix well.
  2. Bring to a boil and cook slowly until the mixture reaches a light tan caramel color, usually 20 to 25 minutes.
  3. Remove from the heat and add the peanut butter, marshmallow cream, nuts, and cocoa.
  4. Beat until thick, then pour into a large buttered 7-by-11-inch dish.