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Peanut Butter Meltaway Fudge

Peanut Butter Meltaway Fudge	Opens photo in lightbox. Hit Escape or X to exit lightbox.

Makes about 96

3-1/2 cups granulated sugar
1-1/2 cups (1 12-oz. can) evaporated milk
1/2 cup butter or margarine
2 tablespoons light corn syrup
1 tablespoon white vinegar
2-1/2 cups crunchy peanut butter
1 jar (7 oz.) marshmallow creme

In a 4-quart saucepan, combine sugar, evaporated milk, butter, corn syrup, and vinegar. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes. Remove from heat. Add peanut butter and marshmallow creme; stir until smooth. Spread into ungreased 13x9x2-inch pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.

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Reviews of Peanut Butter Meltaway Fudge:

1-5 of 18 reviews   Next >>

  billie scara in ms. gulf coast  Dec 23, 2013
Would make this again.
This too is an old recipe I lost.I always make this rich delicious candy for the none chocolate lovers and the ones that love it all, thank you for this; it will be handed down like fantasy fudge to my daughter and her daughters 5 stars

  roxanna rouch in yellow springs,ohio  Dec 13, 2011
Would make this again.
Like most fudge you need to boil it to the soft ball stage, and this took approx 8 to 10 min. Stirred it till almost all the glossiness diaappeared and it turned out perfect. 5 stars

  roxanna rouch  Dec 13, 2011
Would make this again.
I made the fudge and it turned out perfect. I boiled it to the soft ball stage, and stirred it until almost of the glossiness disappeared. 5 stars

  A cookie baker  Feb 21, 2010
Would make this again.
viniger slowa the cooking temp. and the settining of fudge is temp 300 and 320 5 stars

  A cookie baker in Baltimore, MD  Mar 17, 2009
Would make this again.
I would make this again, but it fudge comes out better if you cool in the fridge first before storing at room temprature, it makes it easier to but into squares. 5 stars

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