2015 Recipe Contest Submissions

Peanut Butter Fudge


1 cup butter
8 ounces marshmallow creme
24 ounces peanut butter
4 1/2 cups sugar
1 large can evaporated milk


Put butter, marshmallow creme and peanut butter in large bowl. In saucepan, cook together sugar and milk. Bring to boil, stirring constantly til it reaches soft ball stage (116-240 F) and forms a soft ball in cold water. Pour over ingredients in bowl and mix. Pour into greased 9×13-inch pan. This makes 5 pounds and freezes well.

Sarah Ann Yoder