Grandma Evelyn's Peanut Butter Fudge

Lisa Reinbolt - Rochester,NY's Note:

This is an old fashioned recipe for Creamy Peanut butter fudge. This recipe is at least 100 years old. My grandmother made this for Us and also sold it at Church bake sales where it was hugely popular amung the residents of her town.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 25-30

Yield: 36.0 Pieces

• 1 (14 ounce) can sweetened condensed milk (No substitutions)
• ½ cup real butter
• 3 cups granulated sugar
• 1 (16 ounce) jar peanut butter
• 1 (16 ounce) jar marshmallow cream
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts (optional)

Directions:

1. First you will need the following utensils:.
2. 1 Heavy Stock Pot.
3. 1 Small Glass of Cold Tap Water.
4. Wooden Spoon.
5. Teaspoon.
6. 1 Greased 9x12 in Cake Pan.
7. ______________________________.
8. Place first 3 ingredients in Pot, and over Medium High Heat bring to a rolling boil. *Stirring Constantly* to prevent Burning.
9. Once you have reached a rolling boil , continue to boil for several Minutes.
10. Take your teaspoon and gather up a small amount and drop it into the glass of cold water. If it forms a soft ball, it is done. If not, continue to boil for another minute or two until it does.
11. Once it has reached the soft ball stage, Immediately remove from heat and add the remainder of the ingredients in this order:.
12. Marshmallow fluff , Peanut butter, Vanilla and nuts.
13. Immediately pour into cake pan and spread if necessary. Let Cool at room.
14. temperature.
15. This Fudge can be stored in the freezer for up to one year wrapped tightly in Plastic wrap and then in Foil.
16. Wonderful for the holidays or that special gift for someone You love.

Reviews

[Chef #1023777]

Thanks for posting this! This is one of my favorite guilty pleasures! it is so similar to my g'ma's peanut butter fudge, but I'd recently misplaced her recipe. I believe her's used a little less sweetened condensed milk, so it wasn't as thick. For anyone else who wants to try this (which I highly recommend), I would suggest that you have all ingrediants ready to go before you start boiling the first 3 ingred. You have to move fast to get this fudge just right. And from my experience, you will have the first 3 ingred at a rolling boil for approximately 2 minutes, but definately use the water test as Lisa writes. thanks! yum!