Best Peanut Butter Fudge -- Quad-Cities Online Recipe Book
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Best Peanut Butter Fudge

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Ingredients

3 cups sugar
3/4 cup margarine
2/3 cup (5-1/3 ounces) evaporated milk
1 package (10-ounces) peanut butter chips
2 heaping tablespoons peanut butter 1 jar (7 ounces) marshmallow creme
1 cup chopped peanuts (optional)
1 teaspoon vanilla

Instructions

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat. Stir in peanut butter chips until melted, then add peanut butter and peanuts. Add marshmallow creme, nuts and vanilla. Beat until well blended. Pour into greased 9x13-inch pan. Cool at room temperature. Cut into squares. Keeps well in refrigerator or freeze. Makes 3 pounds.

Pat Niebuhr
Walcott, Iowa



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  Today is Friday, April 18, the 108th day of 2014. There are 257 days left in the year.
1864 -- 150 years ago: A new steamer, Keithsburg, now is at our levee taking on board the balance of her fixtures preparatory to assuming her position on the daily Rock Island and Keokuk line.
1889 -- 125 years ago: C.W. Hawes was appointed deputy county clerk by county clerk Donaldson.
1914 -- 100 years ago: Mrs. O.E. child, of Moline, was named president of the Women's Home Missionary Society of the Methodist Church Rock Island District of the Central Illinois conference.
1939 -- 75 years ago: Augustana College is making plans for a drive for funds to erect a field house and make football field improvements.
1964 -- 50 years ago: A expanded election coverage system featuring a 16-foot chalkboard showing up to the minute running totals, attracted a large and enthusiastic crowd to The Argus newsroom last night.
1989 -- 25 years ago: Balloons frame Rock Island attorney Stewart Winstein who was given a surprise party in the rotunda of the Rock Island County Courthouse on Thursday to honor his 50th year of practicing law.




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