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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Peanut Butter Fudge Recipe

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This recipe for Peanut Butter Fudge is from The Stuckey Family Cookbook (2nd Ed), 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 c sugar
1 can evaporated milk (milnot)
16 oz peanut butter
7 oz jar marshmallow cream
1 cup nuts, optional
Directions:
Directions:
Combine sugar and milnot in a heavy 4 qt saucepan. Bring to full rolling boil, stirring constantly continue to boil 5 minutes over medium heat (making sure to stir constantly to prevent scorching). Remove from heat. Stir in peanut butter and marshmallow cream. Beat until it is well blended, add nuts. Pour into a buttered 9 x 13 pan. After cool at room temp, cut in small squares. Makes a very creamy candy.
Personal Notes:
Personal Notes:
Maxine Stafford was the family's Sunday School teacher at Raglesville Methodist Church and would make this for their class at Christmas and other occasions. Jerry and Verla always loved it. Once they received the recipe from Maxine, Mother/Grandma made it every year at Christmas and Verla and Tracey have continued that tradition. This is a family favorite!

 

 

 

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