Thursday, December 15, 2011

Peanut Butter Fudge

My mother-in-law retired this summer and has relished finally having the time to experiment with various Christmas candy recipes. Our waistlines are showing the affects of her efforts. I myself usually do not care for things like Tofee, Divinity, Almond Bark, Chocolate Fudge etc. However her Peanut Butter Fudge is amazing. I seriously ate almost all of what she gave me the very first night we had it at home. I asked her for the recipe, something I now regret now that half a nine by thirteen is gone. So if you have immense self control, or are actually capable of giving away deliciousness, go ahead and whip up some of these bad boys.


2 c. sugar
1/2 c. milk
1 1/3 c. peanut butter
1- 7 oz. jar marshmallow creme

Line a 8" by 8" with foil and then lightly butter the foil.  Set aside.  In a saucepan, bring sugar and milk to a boil on medium heat, stirring constantly.  Boil for 3 minutes and continue to stir.  Remove from heat and add peanut butter and marshmallow creme.  Mix well and quickly pour into the buttered pan.  Chill until set.  

Tips as provided by Sherri Freestone

"I doubled this recipe and it filled one of my LARGE cookie sheets. The recipe says to use an 8x8 pan, but if you make a single batch I think I would put it in a 9x13.  The 8x8 pieces would be super thick.  Use the heaviest saucepan you have and stir it with a wooden spoon (me- C. suggests a silicone spatula instead).  As you stir, try to keep it scraped from the sides so that it doesn't crystalize there. Instead of putting it in the fridge to chill, I set it on the floor of the cold garage. :)   Another trick...  when it is cool, lift the whole thing out of the pan using the foil.  Place it on a cutting board and cut it into small squares with a pizza cutter.  I'm making it sound hard, but it is super easy and simple...."


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