Peanut butter fudge #05

48 Servings

Ingredients

Quantity Ingredient
½ cup Butter
⅓ cup Chunky peanut butter
1 pounds Confectioner's (icing) sugar
⅓ cup Dry powdered milk
⅓ cup Light corn syrup
1 tablespoon Water
1 teaspoon Vanilla (up to)
1 cup Chopped peanuts

Directions

From: Another message from Rosemary! <RWARREN@...> Date: Tue, 6 Dec 1994 19:29:04 GMT Source: Ideals Candy Cookbook by Mildred Brand (1979) Yield: about 48 pieces Author's Note: A no-cook fudge using confectioner's sugar. In top of double boiler, combine butter and peanut butter and melt. Sift together sugar and dry powdered milk; set aside. Add corn syrup, water, and vanilla to the peanut butter mixture. Stir in about half the dry ingredients, blend well, then add the remaining dry ingredients. Blend until very smooth. Stir in chopped peanuts. Turn into a buttered 8" square pan. Cut into squares.

REC.FOOD.RECIPES ARCHIVES

/CANDY

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

Related recipes