Making Grandma's Peanut Butter Fudge

Looking for something to satisfy that sweet-tooth craving? It's doesn't get much sweeter than fudge! My grandmother used to make chocolate fudge and peanut butter fudge every year for Christmas. She would put a dozen pieces of each in colorful tins and hand them out to the different branches of the family. I have 2 brothers, so our tin-of-fudge would rarely make it until New Years!

I think one of the reasons that her recipe stuck out as one of the best was that the dessert stayed moist. A lot of different versions of fudge dry out too quickly and it's more like eating a very sweet, dry candy bar. This peanut butter fudge holds its shape, but manages to stay soft and fluffy.

It helps to have all of your ingredients ready, so you'll be able to get this right into the refrigerator to cool and solidify.

++Ingredients:++

4 cups of granulated sugar 1 cup of milk 1/2 cup (1 stick) of butter, unsalted 1 jar (7oz) of marshmallow creme 12oz of peanut butter 2/3 cup of flour

Step 1 In a saucepan over medium heat, mix together milk and margarine. Add sugar. Heat for 5 minutes, stirring every 30 seconds.

Adjust the heat as needed. Don't let this foam over, and don't touch! It's hot.

Step 2 Turn off heat and add marshmallow creme and then the peanut butter.

Step 3 Add the flour and mix well.

Step 4 Pour into a greased, or sprayed, 9x13 pan.

Step 5 Cool in refrigerator for at least one hour. At least!

Step 6 Don't get caught eating a whole plate of fudge before your significant other comes home from work!

Did you know?

It was in the 1880s that the Murdick family on Mackinac Island, Michigan, that started the very first candy store. Their fudge is still a travel destination for people all over the world. During the great depression, their business had slowed, so they used fans to blow the sweet smell of fudge throughout the community, and that may be why they are still in business today.

Fudge making was popular at women's colleges, too. A student a Vassar College claimed to have introduced it in 1888 by selling her own 30 pound batch. The diary of another student maintains making fudge in1892. A recipe was printed in the New York Sun newspaper in 1895.

Unlike seasonal desserts, fudge can be made all year long, flavored differently for each holiday. And did you know that fudge freezes fabulously? That's right! That means you can make a big batch, package it in portions, and take it out whenever you are craving something sweet.

Easy to read recipe:

4 cups of granulated sugar
1 cup of milk
1/2 cup (1 stick) of butter, unsalted
1 jar (7oz) of marshmallow creme
12oz of peanut butter
2/3 cup of flour

In a saucepan over medium heat, mix together milk and margarine. Add sugar. Heat for 5 minutes, stirring every 30 seconds.

Turn off heat and add marshmallow creme and peanut butter.

Add the flour and mix well.

Pour into a greased, or sprayed, 9x13 pan. Cool in refrigerator for at least one hour.

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