Peanut Butter Fudge
5 cups white sugar
1 large jar Marshmallow Cream
2 sticks of butter
1 large can of cream (she always used Carnation)
1 large package of Carmel Chips (may use Peanut Butter)
1 cup of Peanut Butter
Cook sugar, butter and cream until it forms a soft ball in a cup of water.
Pour over Carmel Chips, Marshmallow Cream and Peanut Butter.
Beat until it gets thick, then pour into a greased 9 X 13 pan.
Let cool then cut into pieces.
Pairs Well With
In memory of my wonderful Stepmother, Mary Lou Tester Meade. This recipe is more than 55 years old.
Submitted by: "Debbie Light"