Sarah's Peanut Butter Fudge

Sarah's Peanut Butter Fudge



Ingredients:
2-1/2 cups sugar
1/2 stick butter or margarine
1 can (5 oz) evaporated milk
1 Jar (7 1/2oz) marshmallow Fluff
3/4 tsp. salt
9 oz peanut butter (creamy or chunky)

Method:
Grease a 9 inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Over medium heat, bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from heat, stir in peanut butter until blended. Turn into greased pan and cool.Makes 2-1/2 pounds.Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. The softball test can be found in any cookbook.

Chocolate Fudge

Chocolate Fudge

1 can or 1-2/3 cups evaporated milk
3-1/2 cups sugar
2-12 oz. packages or 4 cups semisweet chocolate morsels or chocolate mint morsels
1/2 cup butter or margarine
1 jar Marshmallow Fluff/cream
1 Tbsp. vanilla extract or 1-1/2 tsp. pure peppermint extract
nuts chopped (optional)

Combine evaporated milk and sugar in a 3 quart saucepan.
Place over high heat and bring to a full boil, stirring constantly.
Continue to boil, stirring vigorously for 10 min.
Reduce heat if necessary to prevent boiling over sides of saucepan.
Remove from heat, add semisweet chocolate morsels and stir until smooth.
Add butter, marshmallow cream and vanilla.
Stir until blended.
Add the chopped nuts.
Makes:4-1/2 lb.