CHOC/PEANUT BUTTER FUDGE

Chocolate:

1 Stick (1/2 cup) Parkay Oleo
1 TSP Vanilla
1 CUP Nestles Semi-Sweet Chocolate Morsels
* 2 CUPS Powder Sugar

Use medium sauce-pan. Put oleo and vanilla in pan. On Medium heat.
Melt Oleo. Add chocolate morsels. Melt and heat to just rapid bubbling.
Turn heat off. Add Powder sugar and mix/stir till No White shows
anywhere. Spread chocolate mixture evenly into an 8 inch container.

* NOTE: I've found some powder sugar to have high moisture
content. This may require adding about a 1/4 cup more powder sugar
so that it is firm and not runny.

Peanut Butter:

1 Stick (1/2 cup) Parkay Oleo
1 TSP Vanilla
1 CUP Smooth JIF Peanut butter
2 CUPS Powder Sugar

Use medium sauce-pan. Put oleo and vanilla in pan. On Medium heat.
Melt Oleo. Add peanut butter. Melt and heat to just rapid bubbling.
Turn heat off. Add Powder sugar and mix/stir till No White shows
anywhere. Spread peanut butter mixture evenly on top of chocolate
mixture.

Place fudge in freezer for 30 mins. Remove and place fudge in
Refrigerator for another 30 mins. Remove. Cover with lid or foil.
Fudge may be kept at room temperature and will stay firm.


ENJOY!!  ... :) Shangy!!














~*~ Copyright © 1997-2005 Elrhea M. Bigham ~*~