
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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a dye in cleveland, va Dec 24, 2008
Would make this again.
the best fudge I have ever made. I love it
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A cookie baker Dec 20, 2008
Would make this again.
I like this fudge but I could not get it to set. I have made it twice with the same results. After the boiling for 5 minutes are you suppose to beat the peanut butter and marshmellow cream like you do regular fudge. I am baffled.
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Dec 15, 2007
Would not make this again.
white vinegar in fudge
not very good
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Dec 8, 2007
Would make this again.
love it
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Kim in Middletwon Oh Dec 3, 2007
Would not make this again.
This was not very good. I would not make this again.