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Peanut Butter Fudge
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Serves/Makes:1 8x8 inch pan

  • 1 cup (225 ml) sugar
  • 1 cup (225 ml) light brown sugar, firmly packed
  • 1 cup (225 ml) evaporated milk
  • 4 tbsp (60 ml) light corn syrup
  • 1 pinch salt
  • 1 cup (225 ml) miniature marshmallows
  • 1/2 cup (125 ml) peanut butter
  • 2 tbsp (30 ml) butter
  • 1 tsp (5 ml) vanilla
  • In a medium saucepan, cook sugars, evaporated milk, syrup, and salt to the soft-ball stage (240 degrees (125 C.) on a candy thermometer).
  • Just before removing from heat, add marshmallows, peanut butter, and butter; stirring until well blended.
  • Remove from heat and add vanilla, and beat until glossy.
  • Then pour into a buttered 8 x 8-inch pan.
  • Cool completely before cutting.
  • Store pieces in an airtight container.
  • Note: The pieces are also good dipped in melted dipping chocolate and sprinkled with finely ground nuts.

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