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Amish Peanut Butter Spread

 

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Submitted by: Jennie Wiseman from Coshocton, OH
Originally shared on the web 02/17/2011

3/8 c. corn syrup
5 c. brown sugar, packed
2-1/2 c. hot water
1 t. vanilla extract
40-oz. jar creamy peanut butter
3 lbs. marshmallow creme
6 1-pint plastic containers and lids, sterilized

Combine corn syrup, brown sugar and water in a saucepan; bring to a boil over medium heat. Remove from heat and cool completely. Stir in remaining ingredients. Spoon into a 3-quart container and cover; refrigerate overnight. Bring to room temperature. Spoon into airtight containers leaving 1/2-inch headspace. Store in refrigerator. Makes 6 containers.


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Enjoy this recipe from Farmers' Market Favorites originally published 11/2009.

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