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Almond Roca
Buckeye Balls
Chocolate Covered Cherries
Chocolate Raspberry Truffles
Coffee Cup Truffles
Easy Cinnamon Fudge
Peanut Butter Fudge
Potato Candy
Rick's Peanut Butter and Chocolate Fudge
Peanut Butter Fudge

4 cups granulated sugar
1 cup milk
1/2 stick margarine (don't use butter as it will sometimes scorch)
1/4 tsp. salt
1 tsp. vanilla
2 cups creamy peanut butter
2 cups marshmallow cream

Mix sugar, milk, margarine, and salt in saucepan and bring to a boil, stirring occasionally. After begins to boil, stir constantly until comes to a soft ball stage. Remove from heat and add vanilla and stir well. Add peanut butter and stir until no lumps appear any longer. Stir in marshmallow cream until no lumps appear. Pour into well greased 9x13" pan and allow to cool. Cut into bite size pieces and serve. Can be stored in air-tight container at room temperature for 3 days or up to 2 weeks in the fridge. Does not freeze well though.