Rasin-ets

Tuesday, December 16, 2008

Guest Post -- Peanut Butter Fudge Recipe

Note: I received the following from Hoodchick, who makes the world's best peanut butter fudge, and since it seemed like a Chronicles kind of recipe, I decided to do a special Tuesday post.

Here's her email:

First, I have to rant about this. I use the recipe on the back of the Fluff jar, with slight modifications. The first thing about that, the recipe calls for 12oz of marshmallow cream. But Fluff comes in a 16oz container. It’s their own stinking recipe and they do that to you? Anyway, just guess - error on the side of too much.

Then, at some point in the last year, Kroger stopped selling Fluff. So I had to deal with the Walmart crowd to get a jar. All the makings sat on my counter for a month and I finally got around to making it Saturday then I realized by the second ingredient – they changed the recipe! Maybe that is why Kroger quit selling it, some buyer was loyal to the recipe for decades and the bastards go and change it. But, being the anal retentive person that I am – I had the original written down.

Lastly, 5 minutes of boiling means 5 minutes of BOILING. Not thinking about boiling, not just about boiling, but boiling. Too little, you will be eating it with a spoon. Too much and it will be dry and crumbly. Now my disclaimer – boiling sugar, evaporated milk, margarine, marshmallow cream and salt is worse than napalm. Wear an oven mitt on your stirring hand, seriously consider wearing long sleeves and for god’s sake don’t get your face near the pot!

Ingredients:

5 C Sugar
1 12oz can Evaporated Milk
¼ lb margarine
12 oz Marshmallow cream
1 tsp salt
1 tsp vanilla
2 pkg Peanut Butter chips (I use Reeses)
Peanut Butter*
1) Combine first 5 ingredients in 4 qt (at least) sauce pan. Stir over low heat until blended.
2) Bring to a boil over medium heat, stirring constantly at a boil for 5 minutes.
3) Remove from heat, stir in chips, vanilla and peanut butter until chips melt**. Pour into 2 buttered 8 ½ x 11 pans

* Adding peanut butter is my modification. I usually take a tablespoon (not the measuring kind) and throw in 3 or 4 huge dollops. I don’t think you can get too much. **PB chips don’t melt as well as chocolate so they aren’t likely to completely melt by the time your arm feels like it’s going to fall off. I totally give in and pour it anyway. Once it sets you can’t tell.

Enjoy!

4 comments:

Mandy said...

Oh my stars. I have to try this!

Thanks for stopping by! :)

Rachel said...

mmmm. sounds delicious.

just had to stop in when i saw you love A Wrinkle in Time too. it's my all time fave.

will be back!

Mildred said...

Thanks for visiting my blog. I love this recipe. While out shopping today, I ate the GIANT Reece's peanut butter cup all by myself! Your grandchildren on your sidebar are cute as can be. If you love Laura Ingalls Wilder, be sure to check out the blogs that I linked to in my post.

Far Side of Fifty said...

Sounds yummy! I especially liked the rant part, seems to be a woman after my own cranky heart! :)

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