Cookies, Candy & Desserts |
|
Peanut Butter Fudge II - 1996
Recipe courtesy of Minna Krumland
INGREDIENTS
PREPARATION
Combine sugar, corn syrup, cocoa and milk and bring to a boil. Cook until the mixture reaches the soft ball stage. Remove from heat and add margarine, vanilla and peanut butter. Pour into a buttered, 9x13 glass pan. Cool.
- 4 Cups Sugar
- 4 Tablespoons light corn syrup
- 4 Tablespoons Cocoa
- 1 Cup Milk
- 4 Tablespoons Margarine
- 1 Teaspoon Vanilla
- 2 Cups Peanut Butter
PREPARATION
Combine sugar, corn syrup, cocoa and milk and bring to a boil. Cook until the mixture reaches the soft ball stage. Remove from heat and add margarine, vanilla and peanut butter. Pour into a buttered, 9x13 glass pan. Cool.
