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In memory of my wonderful Stepmother, Mary Lou Tester Meade. This recipe is more than 55 years old.

Submitted by: "Debbie Light"


  • 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.

Categories: Fudge 
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