12 ounces granulated sugar
1 1/3 cups light corn syrup
3/4 cup hot water
6 ounces margarine
3 ounces miniature marshmallows
12 ounces evaporated milk
8 ounces peanut butter
Yield: 2 quarts
1. Combine sugar, syrup, and water. Cook to 228°F and turn off heat or remove from burner.
2. Add margarine and marshmallows. Stir until melted. Cool. Place in mixer bowl.
3. Add milk and peanut butter. Beat until well blended. Refrigerate.
Notes: Serve over ice cream.
1 1/3 cups light corn syrup
3/4 cup hot water
6 ounces margarine
3 ounces miniature marshmallows
12 ounces evaporated milk
8 ounces peanut butter
Yield: 2 quarts
1. Combine sugar, syrup, and water. Cook to 228°F and turn off heat or remove from burner.
2. Add margarine and marshmallows. Stir until melted. Cool. Place in mixer bowl.
3. Add milk and peanut butter. Beat until well blended. Refrigerate.
Notes: Serve over ice cream.
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