Yield: 2 Pounds
|1 cup||Marshmallow creme|
|½ cup||Peanut butter|
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: Mom's old magazine clippings- 1940's to 1970's : Green Bay (WI) Press Gazette, December 13, 1978 : per Sallie Krebs