"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fudge (Peanut Butter OR Chocolate) Recipe

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This recipe for Fudge (Peanut Butter OR Chocolate), by , is from Holcomb Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mom, Pat Holcomb (by KayeRenee)


5 cups sugar
1 1/4 cups butter
1- 12 oz can of Carnation, Evaporated Milk
1- 10 oz package of mini marshmallows
1 cup of peanut butter OR 1 1/2 cups of Nestle's Semi Sweet Morsels
1 teaspoon vanilla
1 cup walnuts, optional

Note: Mom changed the original recipe to the mini marshmallows from the jar (7 1/2 oz jar) of Kraft whipped marshmallow cream because it's easier to work with.

Butter the platters you plan to put the fudge on and set aside.

Use a large, heavy pot. Have a big wooden spoon to stir.

Melt butter.
Stir in sugar.
Then stir in Carnation.
"I stir mixture until it comes to a boil then turn heat down to a slow boil, continue until mixture comes to a soft ball stage."

Then immediately remove from heat.
Add vanilla, marshmallows and peanut butter OR chocolate chips.

"I just guess at this measurement ... beat until mixture seems to be thick enough to pour. Then I add walnuts, as many as I want. {Then} pour on buttered dish."

Number Of Servings:
Number Of Servings:
2 dinner plates & saucer full
Preparation Time:
Preparation Time:
60 minutes (I give myself 90 minutes).
Personal Notes:
Personal Notes:
Do NOT use a non-stick pot.

It is unbelievable to me how many plates of fudge my mom has made for others and for get togethers over the years! Haven't found one I like better.

It'll store for a good 2 weeks, easily.

Mom's been told by someone she sends it to, that she freezes it, lasting a year. Wrapping it per piece in plastic wrap and then in aluminum foil.

It helps me to have everything measured out and ready to go so I can add them when the time's right.

How to tell if it's at a "soft ball stage" without using a thermometer~
Soft-ball stage refers to a specific temperature range when cooking sugar syrups. Soft-Ball Stage occurs at 235-245 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water.

Mom has written and given me this recipe a number of times over the years. Her quoted comments are from the time she wrote it out in June, 2016 for a work colleague of Rodrigo's who asked for the recipe.




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