Ingredients:
4 Cups Of Finely Ground White Sugar
12 Ounces Of Canned La Lechara Condensed Milk
7 Ounces Of Toonie Moonie Organics Vanilla Marshmallow Creme
1 Cup Of Country Crock Real Butter
1 Cup Of Skippy Super Chunk Peanut Butter
Information:
Serving Size 24
310 Calories Per Serving
15 Grams Of Fat
Cooking Directions:
This recipe is straight from my dear Grandmother. It's a family favorite, and usually completely eaten before I have time to share it with any friends. So here is the recipe for you all to enjoy too. The first step to preparing this wonderful recipe, is you will need to grease a nine by thirteen inch baking pan with butter. Once you are done there set the baking pan aside, and then butter a three quart heavy saucepan. Next set your saucepan over medium heat, and add in the white sugar, condensed milk, and one cup of real butter. Heat these ingredients to a full 235 degrees Fahrenheit, or about 115 degrees Celsius. Stir often until you have a smooth creamy sauce. Once your candy batter is adequately heated, remove the saucepan from the stove, and then stir into it the peanut butter and marshmallow creme. Vigorously stir these ingredients until they are totally melted into the existing sauce. You want a smooth finished sauce. From here you will want to pour the sauce into the greased baking pan. Make sure that the sauce layer is even in thickness throughout. Finally cover the candy with aluminum foil, making sure the foil does not touch the surface of the candy, and then slide the baking pan into the refrigerator to cool for several hours. Once the candy has hardened, take out a sharp kitchen knife, and cut it into one inch squares. Store them in a sealed glass cookie jar at room temperature. They go great with a tall cold glass of Organic Valley Organic 1% Lowfat Chocolate Single Serve Milk.
