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Edited on Sat Dec-25-04 01:58 PM by merci_me
Taking a break while dinner is roasting and hubby is entertaining grandson with a chemistry set.
This is my peanutbutter fudge recipe, which I've been using for years and it only failed me the one time. I'm sure it must have been the margarine. I buy various brands of stick margarine and that's the only ingredient that the brand would be different. Also I used my thermometer just before to make chocolate fudge and have used it for Christmas candy, so it was working fine. LOL, the margarine actually just puddled that time, after having blended just fine in the beating. I pour it all in the pan and when I came back to cut it there were these little puddles of "oil". But it did make a good ice cream topping, either microwaved to pour or crumbled to stir-in for crunch.
Peanut Butter Fudge Delight
3 cups white sugar 2/3 cup (6 oz) evaporated milk 1 cup margarine 1 pint jar (11 oz) marshmellow creme 1 tsp vanilla 2 cups peanut butter (creamy or crunchy)
Combine first three ingredients. Cook to 238 degrees, stirring frequently. Remove from heat and add last three ingredients. Beat until well blended. Pour into a buttered 12x9 pan.
I just looked at Mary3000's recipe and it looks like the same, except for the amount of peanutbutter. Also, I'm not sure about the size of the jar of marshmellow. I don't know if mine is a small jar or not, but I know it's the 11oz jar. That maybe bigger than a small jar, but I guess it's because of the difference in the peanutbutter.
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