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Peanut Fluff Fudge




Source of Recipe


Green Bay (WI) Press Gazette, December 13, 1978


List of Ingredients




2 c Sugar
1 c Milk
1/2 ts Salt
1 c Marshmallow creme
1/2 c Peanut butter



Recipe



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.