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Cookies, Candy & Desserts

Peanut Butter Fudge II - 1996
​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Minna Krumland

​INGREDIENTS
  • 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.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking