edium bowl, beat together the Jif Peanut Butter, cream cheese and sugar. Gently
In a saucepan combine sugar, butter and milk.
Bring to a full boil, stirring constantly.
Continue boiling over medium heat for 5 minutes, stirring constantly.
Remove from heat and add peanut butter, stirring until melted.
Add marshmallow cream and vanilla.
Stir until well blended.
Spread in a buttered 13 x 9 x 2-inch pan.
Cook sugar, milk and butter until soft ball stage, then add peanut butter and marshmallow cream.
Stir until well mixed, then pour into greased 9 x 13-inch pan or glass dish.
Cool; cut into squares.
In a heavy sauce pan, over medium heat, mix the sugar, milk and butter; stirring until sugar is dissolved. Cook to a soft boil. Add peanut butter and 2/3 of the jar of marshmallow creme, mixing well; add vanilla. Blend well and pour into a buttered 9 x 13 inch pan. When cooled, cut into squares.
Melt butter and peanut butter on medium heat together.
Add vanilla and 10x sugar when melted.
Stir until smooth.
Remove from heat while stirring.
Put in pan.
Cool in refrigerator.
Cut after cooling.
Butter sides and bottom of pan.
Cook 10x sugar, oleo and evaporated milk.
Stir constantly.
When it starts to boil, boil for 3 minutes.
Remove from stove and add peanut butter, Marshmallow Creme and vanilla.
Stir and pour in pan.
Cool completely.
Cut and enjoy!
Bring sugar, margarine and milk to a boil over medium heat until it reaches soft ball stage.
Stir in marshmallow cream, then stir in peanut butter. Pour into 9 x 13-inch pan that has been greased with butter. Cool and cut into squares.
Mix brown sugar, regular sugar, butter and cream together over medium heat in large skillet.
Bring to boil, stirring often. Once mixture reaches soft ball stage (test by dropping small amount of hot mixture into cold water and being able to shape into soft ball), remove from heat to test.
Quickly add vanilla, peanut butter and Marshmallow Creme.
Blend until smooth and mixed well.
Pour mixture into buttered 13 x 9-inch pan.
When cool, cut into squares.
In a large boiler, mix together sugar, margarine, Carnation milk and salt on medium-high heat.
Bring to a rolling boil, stirring constantly (scorches easily).
Cook to soft ball stage. Remove from heat.
Add vanilla.
Then stir in Marshmallow Creme and peanut butter.
Stir well until blended and pour into buttered pan or pans.
Makes about 5 pounds.
In a heavy 2 1/2-quart saucepan, combine sugar, margarine and milk.
Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly to prevent scorching.
Remove from heat; add peanut butter, stirring until melted.
Add Marshmallow Creme and vanilla; beat until well blended.
Spread in a buttered 13 x 9 x 2-inch pan.
Cool at room temperature, then refrigerate.
Cut into squares when firm.
Makes 3 pounds candy.
Mix and cook first 4 ingredients to harder than soft ball stage.
Remove from stove and add peanut butter and marshmallow cream.
Dissolve thoroughly in candy.
Pour immediately in pan.
Place sugar in saucepan, and add water to cover sugar.
Boil until it reaches soft ball stage.
Remove from stove.
Add vanilla, and quickly add peanut butter.
Pour into a buttered dinner plate.
Let cool, then cut and eat.
remove from heat and add peanut butter, marshmallow and vanilla.
Again
Combine sugar, cream, margarine and syrup in heavy cooker. Boil to soft-ball stage, stirring constantly. Remove from heat. Add vanilla, peanut butter, marshmallow cream and nuts, if desired. Pour into well buttered 13 x 9-inch pan.
With two tablespoons of softened butter (not melted), use clean bare
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Place peanut butter morsels in one bowl, and
Cook sugar and evaporated milk to soft ball stage (235\u00b0F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.
In heavy saucepan, combine evaporated milk, sugar, salt and butter.
Bring to a boil over moderate heat.
Boil 8 minutes, stirring constantly.
Remove from heat; add peanut butter morsels. Stir until morsels melt and mixture is smooth.
Spread into foil-lined 9-inch square pan.
Chill 30 minutes.
In saucepan, combine brown sugar, butter and corn syrup.
Stir until smooth. Bring to a boil; remove from heat.
Add confectioners sugar and walnuts; stir until blended.
Spread over peanut butter fudge. Chill until firm.
Mix milk and butter (melt butter); add sugar and bring to a boil.
Boil 5 minutes over medium heat.
Remove and add remaining ingredients.
Pour into greased 9 x 13-inch pan.
(Use peanut butter for peanut butter fudge.)