Jo Jo's Peanut Butter Fudge

“This is a recipe that Anthony Joe Teer has aquired from his past in-laws.”
READY IN:
1hr 15mins
SERVES:
18
YIELD:
3 1/2 Pounds
UNITS:
US

Ingredients Nutrition

Directions

  1. Butter a 13x9x2 inch baking pan and the sides of aheavy 3 quart sauce pan; set baking pan aside.
  2. In sauce pan combine sugar and milk. Cook and stir over medium heat until sugar dissolves and mixture comes to boil. Cook without stirring to softball stage ( 234 degrees) remove from heat.
  3. Stir in chocolate pieces, peanut butter, and oleo till well combined.
  4. Stir in marshmellow cream, peanuts and vanilla till well combined.
  5. Pour into buttered 13x9x2 inch baking pan.
  6. Score in squares while warm; cut when firm.
  7. Store in refridgerator.
  8. Makes about 3 1/2 pounds.

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