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Peanut Butter Fudge 2 Recipe

by Global Cookbook
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Servings: 1

Ingredients

Directions

  1. In a heavy pan, combine sugar and lowfat milk. Bring to a boil, stirring constantly, over medius-low heat. Continue stirring till mix registers 236 (the soft-ball stage) on a candy thermometer.
  2. Remove from heat and beat marshallow cream, butter and peanut butter till smooth. Pour into a buttered, 9-inch-square pan. Cold, then cut into squares.

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