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                           11/2 c. peanut butter
3/4 c. oleo                          7oz. marshmallow creme
2/3 c. evaporated milk               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 large pkg. chocolate chips
1 stick butter                       1 large jar marshmallow creme
1 can evaporated milk                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 Tbsp, butter or margarine
1 c. white Karo syrup                2 tsp. baking soda
1/2 c. water                         1 tsp. salt, don't add if using
3 c., 1 lb., raw spinach peanuts,       salted peanuts
   can use regular 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.