Ingredients
4 c. sugar
1/2 stick butter
1 can evaporated milk
1 (18 oz.) jar peanut butter
1/2 (13 oz.) jar marshmallow cream
dash of salt
1 1/2 tsp. vanilla
Method
Sources
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Achievable elevated desserts — laminated doughs, cakes, custards
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Melt butter in pan; add sugar, milk and salt. Cook until it begins to boil. Time it for 10 minutes, stirring constantly. After 10 minutes, test a small amount in cold water. If it rolls up in a ball, it is done. If not done, cook 1 more minute. Take off fire; add peanut butter, vanilla and marshmallow cream. Mix until well blended. Pour into a butter-greased 9 x 13-inch pan. Cool before cutting.