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Peanut Butter Fudge
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Recipe Information

  • 1 16 oz (448 grm). jar peanut butter
  • 1 7 oz (196 grm). jar marshmallow creme
  • 1/2 cup (125 ml) plus 2 tbsp (30 ml) milk
  • 1 1 lb (.5 kg). box powdered sugar
  • Put beanut butter and marshmallow cream into a large mixing bowl.
  • Combine milk and sugar in a saucepan;bring to a boil.
  • Boil 6 minutes, stirring occasionally.
  • Remove from heat; pour over combined mixture.
  • Mix quickly until all ingredients are combined.
  • Spread into square 8 inch buttered pan.
  • Cool.
  • Cut into squares.
This recipe is as printed in Recipes on Parade Desserts printed in 1965 by Favorite Recipes Press.

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