Saturday Recipe for 12-18-10

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Even into her 90’s, my grandmother would love making this luscious fudge and giving it away for gifts.  I still have the original recipe card in her writing with this recipe.


2 pounds confectioners sugar
1/2 cup butter
1 can (12 ounces) evaporated milk
1 jar (7 ounces) marshmallow creme
1 jar (18 ounces) creamy peanut butter

1.  Lightly grease two 8-inch square pans; set aside.
2.  In a large heavy saucepan, place confectioners sugar, butter, and milk.  Cook over medium heat, stirring constantly until ingredients melt.  Continue cooking to soft ball stage on a candy thermometer.
3.  Remove from heat and quickly stir in marshmallow creme and peanut butter until smooth.  Pour into prepared pans and let cool completely.  Cut into squares.

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