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Peanut Butter Fudge

Reviewed: Dec. 26, 2011
This turned out wonderfully! Here's how I did it with perfect results: First, I used an old fashioned, regular peanut butter (it was just a store brand), NOT the natural stuff which is too oily and won't allow the fudge to set up. Also, I used only a 7 ounce jar of marshmallow creme, not the full 2 cups. Once the sugar mixture came to a rolling boil, I cooked it for 6 minutes instead of 5. I put the peanut butter, marshmallow creme, and vanilla in a heat-proof bowl and poured the sugar mixture over it and mixed, which was very fast and easy. I would recommend not scraping the sugar residue off the sides of the pan while the mixture is boiling as it may leave sugar crystals in the finished fudge. I put the pan of fudge in the refrigerator immediately and cut it the next day using a knife which I ran under hot water and dried off. This resulted in a pretty squares of delicious fudge which my family all raved about!
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