ake an 8\" wide strip. Butter an 8\"x8\" square dish
Combine Sugar, Milk, and Butter in a pan and heat on stove until boiling. Only boil for 1 minute.
Stir while cooking.
Remove from heat.
Add the vanilla and peanut butter.
As soon as the peanut butter goes into the cooked sugar etc. it will start to melt just keep adding peanut butter until it is not too thin. You want it thin enough to be able to pour it into a pan.
Next pour into greased pan and cool in the refridgerator to set.
This turns out to be very sweet and creamy fudge.
In saucepan, mix sugar, margarine and Milnot.
Boil 5 minutes. Stir frequently.
Remove from heat.
Add Marshmallow Fluff and peanut butter.
Mix well.
Pour in greased 9 x 13-inch pan.
Top with fudge ice cream topping.
Chill.
With two tablespoons of softened butter (not melted), use clean bare
Melt oleo or butter and peanut butter and blend together in top of double boiler.
Work in confectioners sugar.
Press into an 8 x 9-inch square pan.
Cool and cut into squares.
Mix sugar and milk in 2-quart saucepan.
Bring to a boil. Boil for 2 minutes, stirring constantly. Remove from heat.
Add salt, vanilla, marshmallow cream and peanut butter.
Stir until mixed (one color).
Pour into buttered 8 x 13-inch pan. Cool and cut with wet knife.
Cook sugar and milk until soft ball stage. Add peanut butter. Beat until thick and pour into buttered 9 inch square pan.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Melt margarine and peanut butter in top of double boiler. Sift sugar with dry milk; set aside. Stir corn syrup, water and vanilla into peanut butter mixture over boiling water.
Blend in dry ingredients in two additions, stirring until mixture is well blended and smooth.
Remove from boiling water and mix in nuts. Turn into greased 8-inch square pan.
Cool and cut into squares.
Combine sugar and milk in saucepan and over medium heat, bring to a boil.
Boil 3 minutes.
Remove from stove and add vanilla and peanut butter.
Pour into buttered dish and let cool.
Melt butter and peanut butter.
Stir in powdered sugar and mix well.
Pour into cake pan and let it set.
Mix
all
ingredients except peanut butter.
Cook until forms firm
ball\twhen
dropped in cup of cold water.
Remove from heat and beat until it starts to get thicker.
Add peanut butter
and beat until blended.
Pour into buttered pan.
Cool and cut into squares.
Put powdered sugar in glass dish. Make well in center. Put peanut butter in center; pour milk around peanut butter. Put pats of butter in corners. DO NOT STIR! Put in microwave for 4 1/2 minutes. Remove. Add vanilla. Then stir. Refrigerate until firm, about 2 hours.
Boil to soft ball stage sugar and milk.
Remove quickly from heat.
Add peanut butter, vanilla and nuts.
Pour into greased pan.
Let cool and cut.
Simmer the milk, butter, cocoa and sugar in pan on low heat. When completely mixed, remove from heat; add peanut butter.
Stir well.
Pour onto a square baking pan (well buttered).
Let cool completely before cutting.
Mix milk and sugar and cook until soft ball.
Add butter, peanut butter and add flavorings.
Mix thoroughly and pour out onto buttered platter.
Cut when cool.
Well grease a 9 x 9-inch pan and set aside.
In a medium saucepan, add sugar and water.
Place on medium heat, stirring constantly.
When it begins a rolling boil, time for 2 1/2 minutes, reducing heat to simmer.
After the allotted time, remove from heat and add Marshmallow Creme, then the peanut butter.
Pour into well-greased 9 x 9-inch pan.
Cool completely before cutting.
Melt margarine over medium heat; stir in peanut butter, cocoa and vanilla.
Mix until smooth.
Remove from heat.
Gradually stir in confectioners sugar until blended.
Place in lightly greased 9 x 9-inch square pan.
Chill in refrigerator.
Cut into 1-inch squares to serve.
In a medium saucepan over medium heat, combine milk and sugar. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from the heat and stir in margarine, peanut butter and vanilla. Quickly spread into a 9x13 inch dish. Allow to cool almost completely before cutting into squares. Store in an airtight container.
Line a 8x8 inch square pan with wax paper.
Combine the confectioners' sugar, peanut butter, cocoa, milk and vanilla together and mix until smooth. Chill until firm then cut into squares.