Here is an easy recipe that I wanted to share just in time for your Christmas Holiday candy making!
This is from a cookbook titled "Friends Favorite Cook Book" published by Koleen Church in Koleen, Indiana.
My dad gave me this cookbook many years ago as a Christmas gift. He has always razzed me about being a good cook and his inscription makes me smile.
My best friend is over the moon for peanut butter fudge and this is the recipe I use when I make some for her. Since we are miles apart, I often send her a "care package" for Christmas. I bet when she reads this blog entry that she will wonder if she's getting some this year! Well, I'm not telling so she will just have to wait and see what Santa brings her this year!
The ingredients for this fantastic fudge are simple. You will need one piece of specialty "kitchen gear", a candy thermometer. If you don't have one, you can used the old water test method, but these thermometers are inexpensive and ensure the best results.
Quick Peanut Butter Fudge
1 cup crunchy peanut butter
1 (7 oz.) jar marshmallow cream
2 cups sugar
2/3 cup milk
Grease an 8x8 pan and set it aside.
Place the peanut butter and marshmallow cream in a bowl.
Make sure your saucepan is large enough because this will boil. There needs to be at least triple the room that the milk and sugar combo requires.
Attach your candy thermometer to the side of the pan and bring the mixture to a boil. Reduce the heat to medium to reduce splatters and a potential boil over.
Cook until the mercury in the thermometer reaches Softball stage which is 235 degress F. Softball stage will be marked on the thermometer.
When softball stage is reached. Pour the hot sugar mixture into the mixing bowl with the peanut butter and marshmallow cream. Be careful, this is hot!
Beat the mixture with an electric mixer until well blended. Quickly pour into the prepared 8x8 pan.
Cool and cut into serving size pieces and watch it disappear!
What's Cooking at Cathy's ~ Enjoy!