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- Aug 12, 2005
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Here''s my mother''s PB fudge recipe...it''s titled "quick peanut butter fudge" but my mother has a different idea of "quick" than I do.
***Quick Peanut Butter Fudge
3 C sugar
3 Tbsp butter (or oleo)
1 C evaporated milk (Milnot or Carnation)
1 C miniature marshmallows
1 12 oz. jar peanut butter (Creamy or Crunchy)
1 tsp. vanilla
pinch of salt
pinch of cream of tartar
Combine sugar, butter and milk in large saucepan. Bring mixture to a boil
over medium high heat. I stir often enough to keep it from sticking to bottom of
pan. Using a timer, boil for 5 minutes from beginning of good boil. Use
long-handled spoon for stirring this, or you will get burned by boiling mixture.
Stir constantly, to keep the center from burning. I stir slowly.
Remove from heat after 5 minutes, and add remaining ingredients. Stir in the
peanut butter, followed immediately by the marshmallows, salt and cream of
tartar, with vanilla at the end. Make sure it is all blended and then hurry and
spread it into the buttered pan. Cool in refrigerator and then cut into
squares. Not circles. Don''t forget to lick the spoon (and the pan).
Assemble and measure out ALL ingredients BEFORE you begin this recipe. It
goes so smoothly if you do that. I promise.
I use a 9 x 13" inch glass pan, but metal is all right. ***
I asked my mom to email this recipe to me last night, her comments are silly aren''t they!
***Quick Peanut Butter Fudge
3 C sugar
3 Tbsp butter (or oleo)
1 C evaporated milk (Milnot or Carnation)
1 C miniature marshmallows
1 12 oz. jar peanut butter (Creamy or Crunchy)
1 tsp. vanilla
pinch of salt
pinch of cream of tartar
Combine sugar, butter and milk in large saucepan. Bring mixture to a boil
over medium high heat. I stir often enough to keep it from sticking to bottom of
pan. Using a timer, boil for 5 minutes from beginning of good boil. Use
long-handled spoon for stirring this, or you will get burned by boiling mixture.
Stir constantly, to keep the center from burning. I stir slowly.
Remove from heat after 5 minutes, and add remaining ingredients. Stir in the
peanut butter, followed immediately by the marshmallows, salt and cream of
tartar, with vanilla at the end. Make sure it is all blended and then hurry and
spread it into the buttered pan. Cool in refrigerator and then cut into
squares. Not circles. Don''t forget to lick the spoon (and the pan).
Assemble and measure out ALL ingredients BEFORE you begin this recipe. It
goes so smoothly if you do that. I promise.
I use a 9 x 13" inch glass pan, but metal is all right. ***
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