1984 Greenwood Jaycees Recipe Book

Cookbook page 37

Peanut Butter Fudge, Chocolate Fudge, Texas Peanut Brittle

PEANUT BUTTER FUDGE                                Shari Lynn Shireman

3 c. sugar
3/4 c. oleo
2/3 c. evaporated milk
11/2 c. peanut butter
7oz. marshmallow creme
1 tsp. vanilla

Combine sugar, oleo and milk in heavy saucepan, bring to a full rolling
boil stirring constantly. Boil 5 minutes over medium heat stirring
constantly. Remove from heat. Stir in peanut butter until melted.
Add marshmallow cream and vanilla. Pour in buttered 13x9-inch pan.
Cool at room temperature and cut into squares.

CHOCOLATE FUDGE                                              Bonnie Ross

5 c. sugar
1 stick butter
1 can evaporated milk
1 large pkg. chocolate chips
1 large jar marshmallow creme
1/2 tsp. vanilla

Mix sugar, butter and milk and bring to boil. Boil until forms soft ball,
about 5-8 minutes. Remove from heat and add chocolate chips,
marshmallow creme and vanilla. Mix well and pour into a buttered pan.
Makes 5 pounds.

TEXAS PEANUT BRITTLE                                      Sherry Rumble

3 c. sugar
1 c. white Karo syrup
1/2 c. water
3 c., 1 lb., raw spinach peanuts,
   can use regular peanuts
1 Tbsp, butter or margarine
2 tsp. baking soda
1 tsp. salt, don't add if using
salted peanuts

Combine sugar, syrup and water, Boil until 230 degrees on candy
thermometer. Add peanuts and cook until golden brown and 320 degrees
on candy thermometer. Stir constantly. Remove from heat, quickly
and butter, baking soda and salt. Mix well until bubbling dies down.
Pour on two buttered tins. When cooled, turn sheets of brittle over and
tap with knife handle to break into pieces. Store in air-tight container.

MERINGUE KISSES                                     JoAnn Wimmenauer

3 egg whites, at room temperature 2/3 c. sugar
1/4 tsp. cream of tartar
1/4 tsp. vanilla or other flavoring

                                      Continued




                                      -37-     Greenwood, Ind.