"COPPER KETTLE KITCHEN PEANUT BUTTER FUDGE"

 

  • Cooking Time: 20minutes
  • Servings: 25 to 30
  • Preparation Time: one day

Ingredients

  • 1 cup.sugar
  • Pinch of salt
  • 2 T. butter ro margarine
  • 1 cup. light brown surgar
  • 1/2 C. evaporated milk
  • Then add 1c.peanut butter
  • 1c. Miniature Marshsmallows
  • 1t. vanilla

Directions

  • Combine the above ingredients and cook to the soft ball stage (234 to 238)
  • NOTE; Not to high of at first. 238*degrees is better to insure a good set. Remove from stove,cool beat, and pour into buttered pan.(We like pecan halves placed on top of each pieces.

Notes

Again this recipe also came from the host of our local cooking show,I figure it to be at least 43 years old.For I believe my mother got it out of this women own cookbook title the same as her cooking show.It's was called Cooper Kettle Cook Book.THE first three word's that is the title of her cooking show.

Author Credit: Martha Dixon

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