Peanut Butter Fudge

What could be better than Fudge? Peanut Butter Fudge! Don't get me wrong, I love Mom's Fudge. But Mom often made lots of regular chocolate fudge, but very little peanut butter fudge. It seems to me like more of a special treat than just regular fudge. Some people prefer chocolate fudge, which I understand because I would never turn down a piece of any of Mom's fudge. Maybe next time I make fudge, I should to combine these two great recipes into a chocolate and peanut butter swirl fudge.

I always prefer peanut butter fudge made with creamy peanut butter. You can use crunchy peanut butter, but why would you when creamy peanut butter is so much better. I never understood crunchy peanut butter--are you eating peanut butter or peanuts? Make up your mind. Every now and then, Mom would experiment with adding nuts to either of the fudge recipes. Fudge with nuts was not popular among us kids. Nuts seemed to ruin the sugary goodness of fudge. I vaguely recall eating around the nuts. As such, I never add nuts to fudge that I make.

The recipe for this fudge is actually identical to regular fudge, just substitute peanut butter for the chocolate chips. As with regular fudge, once the fudge is poured into the pan, it needs some time to set--several hours or overnight if you can resist temptation to dig right in.

Peanut Butter Fudge

3 cup sugar

3/4 cup margarine

2/3 cup evaporated milk

1 cup peanut butter

7 oz. marshmellow creme

1 tsp. vanilla

Combine sugar, margarine and milk in a heavy sauce pan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat. Stir in peanut butter, crème and vanilla and mix until well combines. Pour into a greased 13x9 pan. Cool completely before cutting.