From: goodrich@raisinets.den.mmc.com (Maggie Goodrich)
Reply-To: goodrich@raisinets.den.mmc.com (Maggie Goodrich)
Newsgroups: rec.food.recipes
Followup-To: rec.food.cooking
Subject: COLLECTION: Peanut butter fudge
Date: 7 Apr 1995 05:26:32 -0600
Organization: raisinets.den.mmc.com
Message-ID: <9504060534.AA24035@raisinets>

Following are two different peanut butter fudge recipes.  The first is 
my prefered, but it requires cooking.  Both are from Pilbury holiday 
books, the first is from volume 4, and the second is from volume 5.


                        Peanut Butter Fudge

        2 1/2 cps sugar                 1/2 cp butter
        2/3 cp evaporated milk          2 cps marshmallow creme
        6 oz almond bark or vanilla     1/2 cp peanut butter
             coating chopped            3/4 cp chopped peanuts
        1 tsp vanilla

Line a 9 inch square or 13 X 9 inch pan with foil, so that foil extends
over the edges of the pan; butter generously.  In a large saucepan, 
combine sugar, butter and milk.  Bring to a boil, stirring constantly.
Continue boiling 5 minutes (7 minutes high altitude), over medium heat,
stirring constantly.  Remove from heat add marshmallow creme, almond bark,
and peanut butter; blend until smooth.  Stir in vanilla and peanuts.  Pour
into prepared pan, cool to room temperature.  Score fudge into 36 or 48
squares.  Refrigerate until firm.  Remove fudge from pan by lifting foil;
remove foil from fudge and cut through scored lines.  Store in refirgerator.
Makes about 2 1/2 pounds.


                        Pat-in-Pan Peanut Butter Fudge
        
        1/2 cp creamy peanut butter     8 oz cream cheese
        1 cp peanut butter chips        4 cps powder sugar

Line 13 X 9 pan with foil so that foil hangs over the edges.  In a large
saucepan, combine peanut butter, cream cheese and peanut butter chips.
Heat just until melted and mixture is smooth, stirring constantly.
Rmove from heat.  Add powdered sugar one cup at a time, mixing well after
each addition; knead if necessary.  Press mixture evenly into prepared pan.
Allow to stand at room temperature about 2 hours.  Remove from pan by
lifting foil, remove foil from fudge and cut into squares.  Store in
refrigerator.  Makes about 20 pounds.

~~~
Rec.food.recipes is moderated; only recipes and recipe requests are accepted
for posting.  Please read the "Posting Guidelines" article first.  Submissions
go to recipes@taronga.com; questions/comments go to tfdpress@acpub.duke.edu.  
Please allow several days for your submission to appear.