Recipe: Chocolate Marshmallow Peanut Fudge (cooked, using marshmallow cream, 1980's)
Desserts - Candy, ChocolateCHOCOLATE MARSHMALLOW PEANUT FUDGE
"Ever since I can remember, my mother has made this for holidays, parties, picnics, and gifts. She developed the recipe over the years by trying different variations until she got this one, which everyone loves."
2 cups granulated sugar
1 cup packed light brown sugar
1 cup milk
3 heaping tablespoons unsweetened cocoa powder (at least 1/4 cup)
2 tablespoons syrup (we use King syrup, but in areas where that isn't available, light corn syrup will do.)
2 tablespoons butter or margarine
Large scoop (about 1/2 cup) peanut butter
Large scoop (about 1/2 cup) marshmallow cream
Combine the sugars, milk, cocoa powder, syrup, and butter in a medium-size saucepan. Bring the mixture to boiling and cook until it reaches the soft ball stage (240 degrees F on candy thermometer).
Remove fudge from heat. Add the peanut butter and marshmallow cream. Beat until the mixture begins to get firm.
Turn out into a buttered 7x11-inch or 9-inch square pan. Cool until firm through and cut into 1 1/2-inch squares.
Makes about 36 pieces
From: Joanne Lamb Hayes's mother - Dorothy L. Lamb
Source: Vintage magazine clipping: Country Living - Country Cooking, Premiere Issue - Autumn 1985
"Ever since I can remember, my mother has made this for holidays, parties, picnics, and gifts. She developed the recipe over the years by trying different variations until she got this one, which everyone loves."
2 cups granulated sugar
1 cup packed light brown sugar
1 cup milk
3 heaping tablespoons unsweetened cocoa powder (at least 1/4 cup)
2 tablespoons syrup (we use King syrup, but in areas where that isn't available, light corn syrup will do.)
2 tablespoons butter or margarine
Large scoop (about 1/2 cup) peanut butter
Large scoop (about 1/2 cup) marshmallow cream
Combine the sugars, milk, cocoa powder, syrup, and butter in a medium-size saucepan. Bring the mixture to boiling and cook until it reaches the soft ball stage (240 degrees F on candy thermometer).
Remove fudge from heat. Add the peanut butter and marshmallow cream. Beat until the mixture begins to get firm.
Turn out into a buttered 7x11-inch or 9-inch square pan. Cool until firm through and cut into 1 1/2-inch squares.
Makes about 36 pieces
From: Joanne Lamb Hayes's mother - Dorothy L. Lamb
Source: Vintage magazine clipping: Country Living - Country Cooking, Premiere Issue - Autumn 1985
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!