Aunt Hannahs Foolproof Peanut Butter Fudge

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Creamy. Soft. Peanut buttery. My sister-in-law gave me this recipe nearly 30 years ago, and my family and friends have insisted that i make multiple batches of it during the holidays ever since. They’ve been known to monitor the amount they each receive in goodie packages, and to actually fight over it. I usually omit the nuts, so that the creamy, melt in your mouth texture isn’t hindered.

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Steps

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Lightly butter or grease a 13x9 pan.

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Set aside.

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Measure out peanut butter , marshmallow creme and vanilla onto a large , lightly buttered or greased plate.

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Set aside.

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Place evaporated milk and sugar into a large heavy pot.

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Stir until combined.

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Add butter or margarine and salt.

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Bring to a boil over medium heat while stirring.

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Adjust heat until a consistent medium-boil is achieved.

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Boil 12 minutes , stirring constantly.

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Remove from heat.

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Quickly add remaining ingredients and beat by hand until thoroughly combined.

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Pour into prepared pan.

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Let cool.

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Cut into 1-inch pieces.

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Cover tightly with aluminum foil.

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If its too firm , or becomes dry or crystal-ly when cooled , decrease cooking time or add more peanut butter.

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Ingredients

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evaporated milk, sugar, butter, salt, marshmallow creme, peanut butter, vanilla extract, walnuts