Sugar High

With the aroma of peanut butter fudge filling my kitchen, I'd think it was Christmas time if I didn't know better. Candy making is done usually only during the holidays, and in recent years, mostly done by my mother. Peanut butter fudge, chocolate fudge, peanut's enough to make my thighs bulge and my pants tighten just thinking about it!

Mom hosted a dinner party not long ago and invited some new-found friends, Malcolm and Jennifer. Jennifer brought along a batch of her famous peanut butter fudge for dessert. Mother raved about it and I, of course, had to have the recipe, sight and taste unseen. I have my own recipe for PB fudge that was one of the very first things that I learned to make around the holidays when I was younger, but in recent years I've had problems with getting the candy to actually set up. I think the problem lies in the fact that the recipe measurements are written as "one small can" of cream, peanut butter, marshmallow creme, etc. and through the years "one small can" has become even smaller (not to mention more expensive) and the ratio is out of balance. Mom seems to have no problems with it, so PB fudge making duties fell into her lap. And let's face it, it always seems to taste better when Mom makes it.

I'm thinking that maybe I need to invite Jennifer to my house. Sure, it's an 11 hour drive but maybe she'll bring me a batch of her fudge, because it turned out perfectly. It set up nice and firm and had a smooth, creamy texture. It makes a 9x12 pan and I warn you, containing 5 cups of sugar, it is not for the faint of heart! This will definitely become my new favorite, no fail, fudge recipe but don't tell my mother...what would be the point of going home for the holidays be if not for the hordes of homemade candy and gifts? Just kidding, mum.....

Peanut Butter Fudge
by Jennifer Molley Wilson

4 cups white sugar
1 cup light brown sugar
1/2 cup unsalted butter
1 (12 fluid oz.) can evaporated milk
1 tablespoon light Karo syrup (Jennifer claims this is the secret)
1 (7-ounce) jar marshmallow creme
1 (16-ounce) jar creamy peanut butter
1 teaspoon vanilla extract

Grease 9x12 inch baking dish. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil. Once boiling, add Karo. Stirring constantly, let boil for seven minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.


culinography said...

PB fudge was one of the first things I learned to make at the holidays, too!

Thanks for stopping by over at my blog! Happy to find another Arkansan blogger. I'll definitely be back to look around more! :)

I grew up in SW MO, moved to Raleigh for just over five years, and have recently moved to NW AR. It's good to be home! :)

Sharona May said...

Looks wonderful. I really enjoy Peanut Butter Fudge. YUM. I just started making fudge last year. It is a great item to make for gifts.

Sharona May

Alison said...

Thanks for stopping by Sharona! This fudge was definitely yummy - I wound up giving some of it to a catering client which is a good thing because I could have eaten every piece of it.

Sangeeth said...

great pics first time here ..luved ur cute stories....


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