Peanut Butter Fudge

Peanut Butter Fudge
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Peanut Butter Fudge
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Ingredients
Instructions
  1. Cook VERY slowly (bring to a boil, then turn down heat, never let it boil fast) in heavy saucepan for AT LEAST 2 hours uncovered, stirring once in a while, until mixture forms a firm ball in cold water.
  2. When done, add marshmallow cream and peanut butter.
  3. Beat until well mixed, then pour in buttered 8”x10” pan.
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White Chocolate Fudge

White Chocolate Fudge
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White Chocolate Fudge
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Ingredients
Instructions
  1. Bring sugar, milk and butter to boil over low heat.
  2. Cook to medium soft ball stage.
  3. Stir frequently, remove from heat and add marshmallows, white chocolate pieces and nuts.
  4. Add cherries after chocolate and marshmallows are melted. Pour into buttered dish. (May substitute 6 oz. bitter chocolate for the cherries and add vanilla)
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Best Ever Fudge

Best Ever Fudge
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Best Ever Fudge
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Ingredients
Instructions
  1. Mix all except nuts in a 6-8 qt. container. Bring to boil and cook for 6 minutes, then pour over remaining ingredients and stir until smooth and creamy.
  2. After mixture is completely blended add nuts.
  3. Let stand 4-6 hours, or until completely chilled. Makes 6 pounds.
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Nut Rolls

Nut Rolls
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Nut Rolls
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Ingredients
Instructions
  1. Make firm ball caramel, add fondant and marshmallow cream, mix well.
  2. Pour into greased and floured pan – set in refrigerator til firm. Cut in ¾” strips.
  3. Spread nuts on cookie sheet. Dip center strips in soft ball caramel and roll in nuts.
  4. Lay closely together so they will hold their shape. Wrap in plastic and store. May also be dipped in chocolate after dipping in nuts.
Recipe Notes

Patsy Nix 9/12/74 Fruita, CO

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