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Peanut Butter Fudge: Grease 8 by 8 inch baking pan; set aside. Into a 6 quart heavy saucepan, measure sugar, milk and salt. Over medium heat heat to boiling, stirring constantly. With candy thermometer in place, cook, without stirring, until temperature reaches 235 F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat. Without stirring, allow mixture to cool to 110 F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm). Stir in marshmallow creme and peanut butter. With a wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn fudge into prepared pan. Allow fudge to set, about 30 minutes. : Source: Moms old magazine clippings- 1940s to 1970s : Green Bay (WI) Press Gazette, December 13, 1978 : per Sallie Krebs
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|Serving Size: 1 Pound (760g)|
|Recipe Makes: 2 Pounds|
|Calories from Fat: 82 (3%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 2.4mg||1 %|
|Sodium 176.8mg||6 %|
|Potassium 186.9mg||5 %|
|Total Carbohydrate 693.9g||204 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 692.4g|
|Protein 6.1g||9 %|
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Calories per serving: 2797
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